Gingered Sweet & Spicy Hot Wings Recipe
Gingered Sweet & Spicy Hot Wings Recipe photo by Taste of Home
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Gingered Sweet & Spicy Hot Wings Recipe

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My hot wings are a foolproof way to curry a little favor with the men in my life. Thanks to tons of sweet (orange marmalade) and hot (Sriracha) flavors bursting through with every bite, these wings are a winner on game day—or any day of the week. —Jennifer Locklin, Cypress, Texas
TOTAL TIME: Prep: 15 min. + marinating Bake: 35 min.
MAKES:36 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 35 min.
MAKES: 36 servings


  • 1 cup orange marmalade
  • 1/2 cup minced fresh cilantro
  • 1/2 cup Sriracha Asian hot chili sauce
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon grated lime peel
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 pounds chicken wingettes and drumettes


  1. In a large resealable plastic bag, combine the first 14 ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Preheat oven to 375°. Drain chicken, discarding marinade. Transfer chicken to two greased 15x10x1-in. baking pans. Bake 35-45 minutes or until juices run clear. Yield: about 3 dozen.
Originally published as Gingered Sweet & Spicy Hot Wings in Simple & Delicious June/July 2013, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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MsJoanne User ID: 6657204 261784
Reviewed Feb. 25, 2017

"The sauce is FABULOUS! It doesn't work as well as a marinade, though, because it doesn't really impart taste into the chicken. Put all ingredients - but the chicken - in a sauce pan and heat until thickened. Stir often.

I use a tube of cilantro Vs fresh. The whole tube. If you like really spicy, 1/2 cup of Siracha as noted is great. We cut that by not-quite half (and we both like heat). Don't completely cut out the Siracha as it adds a nice taste beyond heat.
I use the sauce as:
1. A dipping sauce with wings. Delish. Just salt/pepper the wings and bake at 425 F for 35-45 minutes. (I like to finish wings on the grill so I cook in the oven for the shorter time. FWIW).
2. To cook breasts. Salt/pepper the breasts. I pound to flatten just to an even height but it's not required. Brown both sides and put into a dish. Spoon sauce over chicken (don't drown it) and bake at 350 F for 30(ish) minutes, depending on how thick they are. Serve with more sauce.
The sauce is really good! Enjoy!"

habenaroman User ID: 7905288 224934
Reviewed Apr. 16, 2015

"Very good. Boiled marinade and used as dipping sauce. Awesome."

JANENOV46 User ID: 3295323 152957
Reviewed Jan. 11, 2014

"I made these last night for our Friday night appetizer supper. They rock the house! My gang gave it 5 stars and have printed this out and added to my recipe collection."

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