Apricot Glazed Sriracha Chicken Wings



I found this recipe via The Splendid Table recipe box last year and now make them for every cocktail party. I’ve switched out the original tabasco sauce for Sriracha, a thai-style hot sauce. These wings always disappear before any other dish.

Apricot Glazed Sriracha Chicken Wings

Serves: 4 to 6


  • 2-3 tablespoons soy sauce
  • 1 generous cup apricot jam
  • 1/3 to 1/2 cup cider vinegar
  • 1/4 cup dry white wine (optional)
  • 2 teaspoons to 1 tablespoon Sriracha sauce
  • 5 large cloves garlic, minced
  • 3-4 pounds chicken wings, rinsed
  • Lemon halves
  • Salt and pepper


  1. Combine all ingredients, except the wings, in a bowl. Taste for sweet/hot/sour/salt balance and adjust to your preference. It should be very strong, so I added another tablespoon of Sriracha. Place wings in heavy plastic bag(s) and cover with the marinade. Seal and refrigerate for two days, turning the bag(s) occasionally to ensure even marinating. (Yes, this requires some planning but it's worth it.)
  2. When ready to cook, preheat the oven to 325 degrees. Spread foil over two shallow pans and top with racks (cake or roasting racks work well). Spread wings out on racks, saving their marinade. Sprinkle with a bit of salt and pepper. Roast for 1 3/4 hours in the middle or bottom of the oven, switching pans occasionally. Every so often, turn wings, basting with marinade and piercing with a fork during the first hour of roasting.
  3. Wings are done when they can be easily pierced with the tip of a sharp knife. If they are not crisp enough for you, flip on the broiler or turn the oven to 500 degrees for a few minutes. Watch carefully - they can easily burn. Serve hot, warm or cold. Squeeze fresh lemon over them at the table.

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  • These just made the short list for my Christmas Eve appetizer list. I can taste them as I read.

    Excuse me while I go to the kitchen to grab some paper towels… I need to clean the drool out of my keyboard.

  • Just made a batch (marinated) for our 2nd Christmas Eve (Friday night). Used the apricot jam from http://www.welovejam.com – a really great jam if you can get it.

  • Maggie

    I’ll be interested to hear how your family/friends like this dish. I make them for most parties, easy, crowd pleasers. Sometimes I make a little extra marinade to serve alongside, for those who want a dipping sauce.

  • Yum, I love the combo of sweet and spicy. Sriracha is so versatile, I love that stuff!

  • Maggie – They were a hit. I cooked them on the grill, browning them over direct flame and then setting them to the back of the grill for some time with indirect heat. They easily cooked for an hour plus and were dark, but falling off the bone when I served them. They were so good I just whipped together another batch for the Super Bowl on Sunday. 🙂

  • The use of Sriracha is as brilliant as the colours on these wings. I have to try some.

  • An interesting combination of sweet and spicy hot. I must give this recipe a go. Thank you.

  • You gotta love that Sriracha sauce! With the apricot glaze, soy, vinegar and GARLIC!… wow.

    Check out our Sriracha-Garlic wings, they are similar in that they are baked before frying, with tons of garlic.

  • You gotta love that Sriracha sauce! With the apricot glaze, soy, vinegar and GARLIC!… wow.

    Check out our Sriracha-Garlic wings, they are similar in that they are baked before frying, with tons of garlic.

  • Pingback: Here’s a New Year’s resolution for you: eat tasty food. like apricot chicken « Have Fork, Will Eat()

  • I used the marinade/glaze to bake chicken legs and bone-in breasts. It was good! You can definitely add more sriracha without the chicken being too hot.

  • Garrok

    I just tried these and although the flavor combination seems like a winner, they were a bit bland.

  • Oh no, Garrok!! Really? I’m so sorry they were bland for you. I often up the amount of Sriracha to my liking… Did you try that?

  • Garrok

    I’ll try them again today and add more sriracha to see if that helps. Also, you don’t put any salt or pepper on the chicken at all? Seemed like it was missing something.

  • You know, I do put salt on the wings but completely omitted that. My bad! Sometimes I increase the soy sauce and don’t use salt, but with only 2-3 tablespoons (as recipe is written) a little salt would definitely be ok. I’d love to hear how they work out for you in the end, either way! Thanks for trying again. 🙂

  • Rtylenda

    I’ve got ten marinating now…with some reduced items in the sauce/marinate. Two days from now……!

  • Rtylenda

    I used lime juice and marinated for four days. Terrific!