Sriracha-Glazed Chicken
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Everyday Food, January/February 2011
746 Ratings
- 5 star values: 112
- 4 star values: 113
- 3 star values: 325
- 2 star values: 150
- 1 star values: 46
Anonymous
Rating: 4 stars
Minouchka
Super Duper Yummy! The only think it needed was some crushed garlic. Have made these several times... always great!!!
Anonymous
Rating: 4 stars
This has become one of my family's favorites. We added garlic and more sriracha to kick it up. Well worth the cleanup!
Anonymous
Rating: Unrated
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.
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Anonymous
Rating: Unrated
Has anyone tried adding crushed garlic to this?
Anonymous
Rating: Unrated
Has anyone tried adding crushed garlic to this?
Anonymous
Rating: Unrated
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.
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Anonymous
Rating: 5 stars
made it tonight, it was amazing!!!!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
Just made it. There is a typo on the online recipe. Preheat the oven to 475 not 375. Glazes over nicely without corn starch.
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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??
Anonymous
Rating: 3 stars
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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..
Anonymous
Rating: Unrated
The taste was good BUT the sauce was soupy , not a glaze and I cooked it at 475 degrees after reading the above comments.
Anonymous
Rating: Unrated
So not impressed. No glaze developed... Left it in the over for longer, as the drumsticks weren't cooked at 30 minutes. Still nothing :/
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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' :)
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
Another confusion: the recipe states 1/4 soy sauce and Sarah says 1 1/4. Please clarify.
Anonymous
Rating: Unrated
This recipe states an oven temp of 475 degrees, Sarah states 375 degrees. Clarification please.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
great easy recipe