Chicken Wings Two Ways with Siracha Mayo and Blue Cheese Dressing

Do you like it sweet, or do you prefer spicy? With these wings you don't have to choose -- have it BOTH ways! Sweet ginger glaze or spicy buffalo sauce make these wings the star of the party.

Chicken Wings Two Ways

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Serves: 15 Total Time: 1 hour 25 minutes


  • Spicy Buffalo Sauce:
  • 1 tablespoon unsalted butter, melted
  • 1/4-teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4-teaspoon kosher salt
  • 1/4-cup hot pepper sauce (I like to use Frank’s hot sauce, but you could also substitute Siracha)
  • Sweet Ginger-soy Glaze:
  • 1/4-cup honey
  • 2 tablespoons soy sauce
  • 3 large garlic cloves, crushed
  • 1 small piece of ginger, peeled, sliced
  • Wings:
  • 5 pounds chicken wings
  • 2 tablespoons vegetable oil
  • 1-tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Siracha Mayonnaise:
  • 2 cups mayonnaise
  • generous squirt of Siracha (I use 3-4 tablespoons)
  • Your favorite Blue Cheese Dressing



For buffalo sauce: Melt the butter in a small saucepan over low heat. When the butter is melted, mix in the next  ingredients then let stand for 5 minutes. Whisk in hot sauce. Keep the buffalo sauce warm over low heat. You can make the sauce 1 week ahead. Chill it, cover it and store in your refrigerator. Before using, warm it on the stove or in your microwave.


For ginger-soy glaze: Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes so it thickens slightly. The glaze can be made 5 days ahead. Cover, chill and then rewarm it before using.


For wings: Preheat oven to 400°F. Set a wire rack inside each of 2 large rimmed baking sheets. The racks you use to cool cookies work perfectly. Place wings, oil, salt and pepper in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, about 45–50 minutes. Keep an eye on the wings! Depending on your oven and the size of the wings, they could be finished earlier and you don’t want them to burn.


When the wings are cooked through and crispy, remove them from oven. Take half the wings and add them to the ginger-soy glaze. Toss them so the glaze coats the wings evenly. Toss the other half of the wings with the Buffalo sauce.


Take one of the baking sheets, line it with foil and then top it with the wire rack. Place the ginger-soy wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.


The Buffalo Sauce wings can be set aside (they don’t need to be baked).


When the Ginger-Soy wings are finished, serve on a platter with the Buffalo Sauce wings, Siracha mayonnaise and blue cheese dressing.

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