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All Reviews for Sriracha-Glazed Chicken
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Gallery
Read the full recipe after the video.
med106461_0111_hyt_sriracha_chicken.jpg
Ingredients
Ingredient Checklist
1/4 cup soy sauce
2 tablespoons plus 1 teaspoon white vinegar
1 tablespoon Sriracha sauce
1 tablespoon sugar
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
1 1/2 pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks
Gallery
Read the full recipe after the video.
med106461_0111_hyt_sriracha_chicken.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
med106461_0111_hyt_sriracha_chicken.jpg
med106461_0111_hyt_sriracha_chicken.jpg
Ingredients
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons plus 1 teaspoon white vinegar
- 1 tablespoon Sriracha sauce
- 1 tablespoon sugar
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks
Directions
In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Reviews (25)
Add Rating & Review
746 Ratings
5 star values:
112
4 star values:
113
3 star values:
325
2 star values:
150
1 star values:
46
Load More Reviews
Reviews (25)
Add Rating & Review
746 Ratings
5 star values:
112
4 star values:
113
3 star values:
325
2 star values:
150
1 star values:
46
Add Rating & Review
746 Ratings
5 star values:
112
4 star values:
113
3 star values:
325
2 star values:
150
1 star values:
46
746 Ratings
5 star values:
112
4 star values:
113
3 star values:
325
2 star values:
150
1 star values:
46
746 Ratings
5 star values:
112
4 star values:
113
3 star values:
325
2 star values:
150
1 star values:
46
- 5 star values:
- 112
- 4 star values:
- 113
- 3 star values:
- 325
- 2 star values:
- 150
- 1 star values:
- 46
Martha Stewart Member
Rating: 4 stars
07/01/2018
Minouchka
Super Duper Yummy! The only think it needed was some crushed garlic. Have made these several times... always great!!!
Martha Stewart Member
Rating: 4 stars
12/31/2016
This has become one of my family's favorites. We added garlic and more sriracha to kick it up. Well worth the cleanup!
Martha Stewart Member
Rating: Unrated
05/31/2016
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.
Martha Stewart Member
Rating: Unrated
03/03/2015
Has anyone tried adding crushed garlic to this?
Martha Stewart Member
Rating: Unrated
08/31/2013
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.
Martha Stewart Member
Rating: 5 stars
08/09/2013
made it tonight, it was amazing!!!!
Martha Stewart Member
Rating: Unrated
06/13/2013
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.
Martha Stewart Member
Rating: Unrated
06/13/2013
Just made it. There is a typo on the online recipe. Preheat the oven to 475 not 375. Glazes over nicely without corn starch.
Martha Stewart Member
Rating: Unrated
04/15/2013
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!
Martha Stewart Member
Rating: Unrated
04/11/2013
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.
Martha Stewart Member
Rating: Unrated
04/05/2013
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.
Martha Stewart Member
Rating: Unrated
04/04/2013
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??
Martha Stewart Member
Rating: 3 stars
03/26/2013
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.
Martha Stewart Member
Rating: Unrated
02/16/2013
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.
Martha Stewart Member
Rating: Unrated
02/07/2013
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..
Martha Stewart Member
Rating: Unrated
02/02/2013
The taste was good BUT the sauce was soupy , not a glaze and I cooked it at 475 degrees after reading the above comments.
Martha Stewart Member
Rating: Unrated
01/31/2013
So not impressed. No glaze developed... Left it in the over for longer, as the drumsticks weren't cooked at 30 minutes. Still nothing :/
Martha Stewart Member
Rating: Unrated
01/29/2013
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!
Martha Stewart Member
Rating: Unrated
01/29/2013
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' :)
Martha Stewart Member
Rating: Unrated
01/29/2013
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!
Martha Stewart Member
Rating: Unrated
01/29/2013
Another confusion: the recipe states 1/4 soy sauce and Sarah says 1 1/4. Please clarify.
Martha Stewart Member
Rating: Unrated
01/29/2013
This recipe states an oven temp of 475 degrees, Sarah states 375 degrees. Clarification please.
Martha Stewart Member
Rating: Unrated
07/03/2012
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.
Martha Stewart Member
Rating: Unrated
05/01/2011
great easy recipe
Martha Stewart Member
Rating: 4 stars
07/01/2018
Minouchka
Super Duper Yummy! The only think it needed was some crushed garlic. Have made these several times... always great!!!
Rating: 4 stars
Rating: 4 stars
12/31/2016
This has become one of my family's favorites. We added garlic and more sriracha to kick it up. Well worth the cleanup!
Rating: Unrated
05/31/2016
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.
Rating: Unrated
Rating: Unrated
03/03/2015
Has anyone tried adding crushed garlic to this?
Rating: Unrated
08/31/2013
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.
Rating: 5 stars
08/09/2013
made it tonight, it was amazing!!!!
Rating: 5 stars
Rating: Unrated
06/13/2013
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.
Just made it. There is a typo on the online recipe. Preheat the oven to 475 not 375. Glazes over nicely without corn starch.
Rating: Unrated
04/15/2013
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!
Rating: Unrated
04/11/2013
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.
Rating: Unrated
04/05/2013
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.
Rating: Unrated
04/04/2013
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??
Rating: 3 stars
03/26/2013
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.
Rating: 3 stars
Rating: Unrated
02/16/2013
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.
Rating: Unrated
02/07/2013
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..
Rating: Unrated
02/02/2013
The taste was good BUT the sauce was soupy , not a glaze and I cooked it at 475 degrees after reading the above comments.
Rating: Unrated
01/31/2013
So not impressed. No glaze developed... Left it in the over for longer, as the drumsticks weren't cooked at 30 minutes. Still nothing :/
Rating: Unrated
01/29/2013
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!
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' :)
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!
Another confusion: the recipe states 1/4 soy sauce and Sarah says 1 1/4. Please clarify.
This recipe states an oven temp of 475 degrees, Sarah states 375 degrees. Clarification please.
Rating: Unrated
07/03/2012
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.
Rating: Unrated
05/01/2011
great easy recipe
All Reviews for Sriracha-Glazed Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sriracha-Glazed Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
