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Sriracha-Glazed Chicken

Make this recipe for glazed chicken with wings for a crowd-pleasing game-day appetizer. Make it with drumsticks for a simple weeknight dinner.

Sriracha-Glazed Chicken

Source: Everyday Food, January/February 2011

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons plus 1 teaspoon white vinegar
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon sugar
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 1/2 teaspoons toasted sesame oil
  • 1 1/2 pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks

Directions

  1. In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.

  2. Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

Reviews (20)

  • Anne Seebaldt 31 Aug, 2013

    The recipe ingredients should say gluten-free soy sauce. Regular soy sauce has wheat in it and is not gluten-free.
    Otherwise, it sounds like a wonderful recipe that I'd like to make.

  • Eliah Golan 9 Aug, 2013

    made it tonight, it was amazing!!!!

  • Monique Gravel O Neill 13 Jun, 2013

    Just left a quick note -- but forgot to add that in the Everyday Cookbook it clearly states to heat the oven to 475. Within 20 minutes suace was thickening nicely and glazing the chicken wings. Use to buy a product back in Canada that cooked wings this way...they get so nice and gooey. We will be doing this. Served it with Asian coleslaw....mmm.

  • Monique Gravel O Neill 13 Jun, 2013

    Just made it. There is a typo on the online recipe. Preheat the oven to 475 not 375. Glazes over nicely without corn starch.

  • lcremin86 15 Apr, 2013

    I thought this was excellent. I made it last night for dinner and served on a bed of plain white rice. I'm not sure why it's called siracha glazed chicken.. it's more like a spicy soy glazed chicken. I was able to achieve a glaze as well. I added 1 tbls cornstarch to the marinade, baked at 475 for 40 minutes and when i turned them halfway through i poured the sauce over each one. Absolutely delicious! I can't wait to make it again!

  • djtopaz 11 Apr, 2013

    I made this recipe and the chicken was glaze as pictures. I cooked it a little while longer, about 15 more minutes. It was tasty and delicious. I'm making it again tonight but will also add in some thighs.

  • koltov 5 Apr, 2013

    It fascinates me that these recipes will be posted and then apparently the 'publishers' don't read/comment on the recipes they post. Pictures they take are not necessarily of the dish as they instruct, but rather they fix them up for publishing. Also, the combination looks good. I may make this and finish by grilling or broiling to get skin crisper.

  • calgrl777 4 Apr, 2013

    Just from reading the remarks, I would say do not put all the sauce in the baking dish. Heat it on the stove since it had raw chicken in it. That would give you a better glaze. Also put them on a rack. I like crispy wings, but I will try this as it does sound really good. Can you use ground ginger? Hmmm. Maybe a little less of it??

  • girlwithcurlz 26 Mar, 2013

    I had this recipe in my everyday food magazine and followed it exactly. The temp in magazine is 475. As others mentioned the flavours are great but no glazing ever happened and I left it in for another 15 minutes. Very dissappointed with end result as chicken did not look at all like photo.

  • PpprmintPattie 16 Feb, 2013

    My family thought this was tasty....but like the others, the recipe did not thicken as stated. If I make it again, I will add 1 Tbsp. Cornstarch to the cold marinade before baking to thicken it up.

  • Rachael0722 7 Feb, 2013

    We made this Tuesday in our Middle School Cooking class, it was easy and so very tasty. The kids loved it and it is easy enough to do at home. We did use Drumsticks instead of wings (wings were MIO due to the Superbowl). They turned out great..

  • carolcamille 2 Feb, 2013

    The taste was good BUT the sauce was soupy , not a glaze and I cooked it at 475 degrees after reading the above comments.

  • tyraphaena529 31 Jan, 2013

    So not impressed. No glaze developed... Left it in the over for longer, as the drumsticks weren't cooked at 30 minutes. Still nothing :/

  • dragonbutter 29 Jan, 2013

    Definitely 475. I don't think you could get a nice glaze at 375 in 30 minutes. I needed an additional 5 minutes cooking time to really get the glaze I wanted.

    Great flavor and easy! Will definitely make again!

  • dragonbutter 29 Jan, 2013

    I have the original magazine (Jan/Feb 2011 Everyday Food) and the temp listed is 475 so I suspect that is correct. They are in process here, so will review more when we have a chance to 'taste-test' :)

  • WAOZ 29 Jan, 2013

    I suggest using a zip-lock bag for the marinade, closer contact with the chicken wings. The recipe does say 1/4 cup soy sauce. But...what a mistake , clearly 100 degrees over for the oven! Someone from the website should correct this. It does make me reluctant to use any other recipes from the site. Also, her voice is truly annoying!

  • Koffeencream 29 Jan, 2013

    Another confusion: the recipe states 1/4 soy sauce and Sarah says 1 1/4. Please clarify.

  • jgrhm3 29 Jan, 2013

    This recipe states an oven temp of 475 degrees, Sarah states 375 degrees. Clarification please.

  • forrestladair 3 Jul, 2012

    This is a great and fast recipe. it's our monday night favrite. I use boneless skinless chicken breasts instead of wings. I like hot stuff, so I add extra sriracha sauce. It's also great paired with rice.

  • judyvjeff 1 May, 2011

    great easy recipe

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