Sriracha Ranch Wings Recipe

This is a straightforward homemade version of Outback Steakhouse Sriracha Ranch Wings — crispy oven-baked wings tossed in a spicy-sweet honey sriracha glaze. Add sesame seeds on top and yeah, they’re dangerously good.

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Why I Like This Recipe

I made these on a random Wednesday night. Burned my fingers pulling one off the tray too soon. Worth it. The skin is crispy-crackly, the glaze is sticky and hot and sweet all at once. I swear I didn’t even sit down. Just hovered by the stove and inhaled three.

Quick Summary

Prep time: 10 mins
Cook time: 55 mins
Flavor: crispy, spicy-sweet, a lil smoky
Great for: game nights, bad days, messy dinner parties

Ingredients

Wings
• 2 tbsp baking powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 2½ lbs chicken wings (sectioned)

Honey Sriracha Glaze
• ⅓ cup honey
• ⅓ cup sriracha
• 1 tbsp seasoned rice vinegar
• ¼ tsp sesame oil
• Sesame seeds (to sprinkle on top)

How To Make Sriracha Ranch Wings

Preheat oven to 425°F. Line a baking sheet with foil, add a wire rack on top.
Mix baking powder, salt, pepper, and paprika in a bowl.
Toss wings in half the mix. Then toss again with the rest—every piece should be coated.
Spread the wings out on the rack. Give ’em space.
Bake 20 mins. Flip. Bake 20 more. Flip again. Final 15 mins — now they’re crisp.
Meanwhile, whisk up your glaze — honey, sriracha, vinegar, sesame oil. Smooth and sticky.
Toss crispy wings in the glaze until shiny and saucy.
Serve hot, with sesame seeds on top. Get messy.

Tips for Success

Baking powder is the crisp secret — don’t skip.
Rack helps air circulate. No soggy bottoms.
Glaze goes on last or you’ll lose the crunch.
Use foil under the rack. Clean-up saver.

Storage and Reheating

Fridge: Up to 3 days.
Reheat: Oven at 375°F until hot. Skip microwave unless you like sad wings.

FAQs

Can I air fry them?

Absolutely. Just adjust the time, check for crispy skin.

Not into spicy?

Cut the sriracha down and add more honey.

Can I prep ahead?

Yes — bake the wings, glaze just before serving.

What if I don’t have rice vinegar?

Apple cider vinegar works in a pinch.

Can I add ranch?

Dip away. Or drizzle it on top. Zero judgment here.

Common Mistakes and How to Dodge Them

Skipping the rack. Wings won’t crisp — they just steam.
Too much glaze too early. Makes them soggy. Glaze last.
Crowding the pan. Spread them out or you’ll regret it.
Forgetting to flip. Uneven cook. Flip every 20 mins.
Not patting wings dry first. Moisture = enemy of crisp.

Nutrition Facts (Per Serving)

Calories: ~430 kcal
Total Fat: 24g
Saturated Fat: 6g
Cholesterol: 125mg
Sodium: 950mg
Potassium: 290mg
Total Carbohydrate: 20g
Sugars: 17g
Protein: 28g