If you like spice, you will love these sriracha-sauced chicken wings. First, wings are covered in a hot sauce coating. Next, they are baked and glazed with sriracha a second time for maximum flavor. Heat is tamed by sweet honey and apricot jam.
Heat oven to 425 degrees F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
In 1-gallon resealable food-storage plastic bag, mix sriracha, oil, salt, pepper, and wings. Seal bag; shake to coat. Add flour; seal bag, and shake until wings are coated with flour. Place wings on cookie sheets.
Bake uncovered 30 minutes; turn chicken over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of the chicken is clear when thickest part is cut to bone (at least 165 degrees F).
Meanwhile, in 1-quart saucepan, mix glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside.
In large bowl, toss wings with sauce. Serve warm.