Sweet Heat Chicken Wings - Recipe from Price Chopper
Sweet Heat Chicken Wings
These Sweet Heat Chicken Wings are the ultimate game-day or party treat—crispy on the outside, juicy on the inside, and coated in a mouthwatering blend of maple sweetness and sriracha heat. Marinated to perfection and finished with a buttery glaze, every bite delivers a bold balance of sweet, spicy, and savory flavors. Featured in our 2025 Fall Gatherings magazine.
These Sweet Heat Chicken Wings are the ultimate game-day or party treat—crispy on the outside, juicy on the inside, and coated in a mouthwatering blend of maple sweetness and sriracha heat. Marinated to perfection and finished with a buttery glaze, every bite delivers a bold balance of sweet, spicy, and savory flavors. Featured in our 2025 Fall Gatherings magazine.
- With kitchen scissors, cut off wing tips; discard. In large bowl, whisk garlic, vinegar, syrup, oil, sriracha, soy sauce, salt, pepper, cinnamon, allspice and nutmeg. Makes about 2 cups marinade.
- Reserve 3/4 cup marinade. Add wings to remaining 1-1/4 cups marinade and toss; cover and refrigerate at least 2 hours or up to overnight.
- Adjust 2 oven racks to upper and lower positions; preheat oven to 450°. Line 2 rimmed baking pans with aluminum foil and wire racks. Remove wings from marinade; discard marinade. Place wings on prepared racks; roast 40 minutes or until starting to brown, turning once and rotating pans between upper and lower racks halfway through roasting.
- In small saucepan, heat reserved marinade to a simmer over medium-high heat; remove from heat and whisk in butter. Makes about 2/3 cup glaze.
- Brush wings with 1/3 cup glaze; roast 8 minutes or until internal temperature reaches 165°. Makes about 24 wings.
- Serve wings drizzled with remaining 1/3 cup glaze.
