This has become one of my family's favorites. We added garlic and more sriracha to kick it up. Well worth the cleanup!

Three star overall review is generous. I was skeptical of the photo and using the oven only, but I just went for it anyway. This was the worst chicken wing recipe I have ever tasted and the almost four pounds I wasted wound up in the trash. As per other reviewers, it was soupy, not spicy and after 45 minutes I used my grill to get color, and boiled the marinade to thicken. I'll stick to grilling the chicken first, then tossing with melted butter and Frank's hot sauce. Simple and delicious.

Has anyone tried adding crushed garlic to this?

Has anyone tried adding crushed garlic to this?

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.

made it tonight, it was amazing!!!!

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.

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

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!

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.