Maple Sriracha Butter Chicken Wings!
Crispy, Sticky, Sweet-Heat Wings That’ll Blow Your Mind
There’s something magical about the combination of sweet, spicy, and buttery flavors, and these Maple Sriracha Butter Chicken Wings deliver it in the most finger-licking way possible.
Picture crispy, golden-brown wings, tossed in a glossy, buttery glaze made from rich maple syrup, fiery Sriracha, and velvety melted butter. The result? A perfect balance of heat, sweetness, and savory goodness that makes each bite absolutely irresistible.
These wings are baked or air-fried to crispy perfection, meaning you get restaurant-quality wings without deep frying. Whether you’re making them for game day, a party, or just a serious wing craving, these wings will have everyone licking their fingers and asking for more!
Why This Recipe Works
✔ Perfectly Balanced Sweet-Heat Flavor – The sticky maple syrup + fiery Sriracha + rich butter creates an addictive glaze.
✔ Crispy Without Deep Frying – We use baking powder + high heat for maximum crispiness without the mess.
✔ Butter Makes Everything Better – The melted butter in the glaze adds silky richness, ensuring the sauce clings beautifully to the wings.
✔ Easy to Make & Hard to Resist – Simple ingredients, big flavors, and minimal effort make these perfect for any occasion.
Servings & Timing Summary
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
For the Wings:
- 2 lbs chicken wings, split into flats and drumettes
- 1 tbsp baking powder (for extra crispiness—don’t skip!)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Maple Sriracha Butter Glaze:
- ¼ cup maple syrup (real, not pancake syrup!)
- 2 tbsp Sriracha (adjust for spice level)
- 3 tbsp unsalted butter, melted
- 1 tbsp soy sauce (adds umami depth)
- 1 tsp apple cider vinegar (balances sweetness)
- ½ tsp smoked paprika (for a subtle smoky kick)
For Garnish (Optional, but Recommended!):
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped green onions
- ½ tsp crushed red pepper flakes (for extra heat!)
Step-by-Step Instructions
Step 1: Prep the Wings for Maximum Crispiness
- Preheat your oven to 425°F (218°C). If using an air fryer, set it to 400°F (200°C).
- Pat the wings completely dry with paper towels—this is key for crispiness!
- Toss the wings with baking powder, garlic powder, salt, and black pepper, ensuring an even coating. (The baking powder reacts with the chicken’s skin, helping it crisp up beautifully!)
Step 2: Bake or Air Fry the Wings
Oven Method:
- Line a baking sheet with parchment paper or a wire rack (for extra airflow).
- Arrange wings in a single layer, making sure they aren’t touching.
- Bake for 25-30 minutes, flipping halfway through, until golden-brown and crispy.
Air Fryer Method:
- Place wings in a single layer in the air fryer basket.
- Air fry at 400°F for 20 minutes, shaking the basket every 5 minutes for even crispiness.
Step 3: Make the Maple Sriracha Butter Glaze
- While the wings cook, whisk together maple syrup, Sriracha, melted butter, soy sauce, apple cider vinegar, and smoked paprika in a small saucepan over medium-low heat.
- Simmer for 2-3 minutes, stirring occasionally, until the glaze slightly thickens.
Step 4: Toss & Serve!
- Transfer the hot wings to a large mixing bowl and pour the warm maple Sriracha butter glaze over them.
- Toss well until every wing is perfectly coated in sticky, spicy-sweet goodness.
- Sprinkle with sesame seeds, chopped green onions, and red pepper flakes.
Now grab some napkins and DIG IN!
Pro Tips & Variations
✔ For Extra Heat: Add 1 tsp cayenne pepper to the glaze or increase the Sriracha.
✔ Want Smokier Wings? Use chipotle powder instead of smoked paprika.
✔ Sticky & Extra Thick Glaze: Let the sauce simmer for an extra 2-3 minutes before tossing.
✔ Crispier Wings: After baking, broil the wings for 2-3 minutes to get an extra crunchy finish.
✔ No Sriracha? Swap it for gochujang or hot honey for a twist!
Estimated Nutritional Information (Per Serving, ~5 Wings)
(Based on 4 servings.)
- Calories: ~420 kcal
- Protein: ~35g
- Carbohydrates: ~15g
- Sugars: ~10g
- Fat: ~25g
- Saturated Fat: ~8g
- Sodium: ~750mg
Wings are all about indulgence, and these are totally worth it!
Final Thoughts: Your New Favorite Wings!
These Maple Sriracha Butter Chicken Wings are crispy, sweet, spicy, and totally unforgettable. Whether you’re serving them for game day, a cookout, or a fun dinner, they’re guaranteed to be a massive hit!
Maple Sriracha Butter Chicken Wings
Ingredients
Ingredients
For the Wings:
- 2 lbs chicken wings split into flats and drumettes
- 1 tbsp baking powder for extra crispiness—don’t skip!
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For the Maple Sriracha Butter Glaze:
- ¼ cup maple syrup real, not pancake syrup!
- 2 tbsp Sriracha adjust for spice level
- 3 tbsp unsalted butter melted
- 1 tbsp soy sauce adds umami depth
- 1 tsp apple cider vinegar balances sweetness
- ½ tsp smoked paprika for a subtle smoky kick
For Garnish (Optional, but Recommended!):
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped green onions
- ½ tsp crushed red pepper flakes for extra heat!
Instructions
Step-by-Step Instructions
Step 1: Prep the Wings for Maximum Crispiness
- Preheat your oven to 425°F (218°C). If using an air fryer, set it to 400°F (200°C).
- Pat the wings completely dry with paper towels—this is key for crispiness!
- Toss the wings with baking powder, garlic powder, salt, and black pepper, ensuring an even coating. (The baking powder reacts with the chicken’s skin, helping it crisp up beautifully!)
Step 2: Bake or Air Fry the Wings
Oven Method:
- Line a baking sheet with parchment paper or a wire rack (for extra airflow).
- Arrange wings in a single layer, making sure they aren’t touching.
- Bake for 25-30 minutes, flipping halfway through, until golden-brown and crispy.
Air Fryer Method:
- Place wings in a single layer in the air fryer basket.
- Air fry at 400°F for 20 minutes, shaking the basket every 5 minutes for even crispiness.
Step 3: Make the Maple Sriracha Butter Glaze
- While the wings cook, whisk together maple syrup, Sriracha, melted butter, soy sauce, apple cider vinegar, and smoked paprika in a small saucepan over medium-low heat.
- Simmer for 2-3 minutes, stirring occasionally, until the glaze slightly thickens.
Step 4: Toss & Serve!
- Transfer the hot wings to a large mixing bowl and pour the warm maple Sriracha butter glaze over them.
- Toss well until every wing is perfectly coated in sticky, spicy-sweet goodness.
- Sprinkle with sesame seeds, chopped green onions, and red pepper flakes.
- Now grab some napkins and DIG IN!
Notes
✔ Want Smokier Wings? Use chipotle powder instead of smoked paprika.
✔ Sticky & Extra Thick Glaze: Let the sauce simmer for an extra 2-3 minutes before tossing.
✔ Crispier Wings: After baking, broil the wings for 2-3 minutes to get an extra crunchy finish.
✔ No Sriracha? Swap it for gochujang or hot honey for a twist!
