Baked Sriracha Buffalo Wings with Sweet Chili Mayo Dipping Sauce

Make hot wings with sriracha and serve with a chili-lime dip.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 6
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Dipping Sauce:

3/4 cup Asian sweet chili sauce

1/2 cup mayonnaise

Juice of 1 lime

Kosher salt


Vegetable oil, for the oiling the baking sheets

4 pounds split chicken wings, wingtips removed

Kosher salt and freshly ground black pepper

2 sticks (1 cup) unsalted butter, melted

3/4 cup sriracha

Celery sticks, for serving, optional


  1. Whisk the chili sauce, mayonnaise, lime juice and 1/2 teaspoon salt together in a small bowl. Cover and refrigerate until ready to serve.

For the wings: 

  1. Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
  2. Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  3. Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.