Head-Over-Heels Apple Sriracha Baked Chicken

Teresa Jacobson


Anyone that knows me, knows I am obsessed with Apple Butter. I LOVE it! But just eating it by the spoonful straight out of the jar seems a bit odd so I like to see what recipes I can come up with to put it in (check out my Caramel Apple Butter Bread!) and this sauce is FANTASTIC! It's sweet with a hidden "BAM!" of spicy that can catch your taste buds of guard! This will be a new family favorite for sure whether smothered on chicken wings, cocktail wienies, meatballs, chicken legs, pork roast, baked beans... the list is endless! Seriously fantastic! I would not steer you wrong!

Featured Pinch Tips Video

★★★★★ 4 votes
10 Min
40 Min



3/4 c
apple butter
1-2 tsp
sriracha hot chili sauce
1/4 c
sweet onion, diced fine
1 clove
minced garlic
1 tsp
chinese five spice powder


3 lb
chicken (wings, legs, boneless breasts,etc)
3 Tbsp
olive oil


1Preheat oven to 350 degrees F. Line baking sheet with foil and spray lightly with nonstick spray. Set aside.

2Rinse and pat dry all chicken pieces. Put pieces in a ziploc or big bowl, add olive oil and a little pepper if desired. No other seasoning is needed as the sauce will rock this chicken!

3Place chicken on prepared pan and bake for about 30 minutes.

Step 4 Direction Photo

4Meanwhile, combine ingredients for sauce. Remove chicken from oven after 30 minutes; coat entirely each piece of chicken. Return to baking pan and return to oven for about 10 minutes or until chicken is cooked through.

About this Recipe