Sriracha Marmalade Wings

Now that summer has drawn to a close and fall is near, so is football season. Nothing scream football like chicken wings, Sriracha Marmalade Wings. Sriracha Marmalade Wings 2

Never, ever would I have thought that Sriracha would be something I crave. Hot things were never a go-to flavor for me. That is until I married Tim. He love, love, loves spicy things. He uses Sriracha for ketchup, I don’t go that far but, I really like the flavor it brings to dishes.

While I am not a huge football fan, although having a game on the TV on a Sunday afternoon reminds me of my childhood. Games were on every Sunday. I do enjoy the snacky, munchie, food that is typical football fare.

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Which brings me to chicken wings. The best of the best in finger foods. No holds bared in the flavor arena either. They can be sweet, spicy, BBQ, asian, there is really no flavor that a chicken wings can’t do.

Buffalo wings are a game day favorite, spicy and flavorful, but in the words of Emeril Lagasse, I wanted to kick it up a notch. Sriracha was the kick.

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Having said that the Sriracha needs, in my opinion, a sweet element to counteract the spice. Orange Marmalade.
So I couldn’t help myself and I looked up marmalade, holy smokes, way too much info, but the word “marmalade” comes from the Portuguese “inannelo” or “marmelo,” meaning quince. Until the end of the 18th century, marmalade was made almost exclusively of quinces!

But the story I like best is,that Marie Antoinette awoke one morning with a headache. Her chef, on being told that “Marie est malade”(Marie is sick) concocted a bitter conserve of oranges and sugar to tempt her appetite – hence “marmalade”.

Whatever the story, I use orange marmalade frequently in marinades, and sauces, like the marinade for Sriracha Marmalade Wings.

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Marinades usually contain three components, some thing acid, something sweet, salty, or spicy, and some kind of spice or flavor. Well, I went a little outside of the key three on this one.

No acidic ingredient, really no need with wings. The acidic component tenderizes meat and wings really don’t need that.

My marinade was heavy on the spicy, sweet area, Sriracha, orange marmalade, soy and honey, which is why I think they are soooo good! And simple on the spice, just salt and pepper. My marinade was all about taste not about tenderizing.

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As always, I wanted ease of preparation and cooking. The marinade takes just a few minutes to whisk together. I let my wings marinade for several hours, but you could definitely go longer if you wish.

I baked these, you could grill them, but keep a watchful eye as they would burn quickly. Line a baking sheet with foil, this is very important unless you want to spend an afternoon trying to get the sticky mess off of your baking sheet. So use the foil to make clean up a breeze.

Bake the wings for 30 minutes or until they are throughly cooked. No one want to bite into a raw wing, yuck! Broil the wings after they are cooked for a nice caramelized outside for the Sriracha Marmalade Wings.

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Then serve. I did not add a side sauce, I didn’t think they needed one, but that’s a personal choice and if you want a sauce/dip use your favorite.

When it comes to game day snacks, or anytime you have a hankering for some sweet and spicy wings, Sriracha Marmalade Wings are a quick and easy way to satisfy your wing thing!!

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Sriracha Marmalade Wings

  • Author: Marty Boyd
  • Yield: 4 1x


  • 3 pounds chicken wings
  • ½ cup Sriracha hot sauce
  • ¼ cup orange marmalade
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Mix all ingredients adding the chicken wings last.
  2. Toss to coat the wings and marinade for at least 2 hours.
  3. Heat oven to 400F.
  4. Cook on foil-lined baking sheet for 30 minutes or until throughly cooked.
  5. Broil to caramelize.
  6. Serve!


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