Honey Sriracha Chicken Wings

These honey sriracha chicken wings are all about bold flavor and crispy texture—without the hassle of frying. There is nothing quite like setting out a platter of these wings during game day or a party and watching them disappear in minutes. The sticky, tangy glaze clings to every bite, making these wings as memorable as they are easy to eat.

I started making these for family gatherings and they became an instant hit. The sweet heat always brings people together and it is one of those recipes guests immediately ask for.

Ingredients

• Chicken wings: Look for plump wings separated into flats and drumettes for best texture and eating experience Pat them dry well to ensure maximum crispiness
• Aluminum free baking powder: Crucial for forming that signature crispy skin Avoid baking soda or regular powder with aluminum as it can leave a bitter aftertaste
• Kosher salt: Goes on the wings for seasoning Choose coarse kosher salt if you can as it seasons evenly without making things too salty
• Freshly ground black pepper: Adds backbone to the chicken and helps the glaze pop Freshly ground gives a clean pungency
• Honey: The backbone of the glaze Use a good quality honey for the best flavor and natural sweetness
• Sriracha sauce: Provides layered heat with gentle sweetness Choose your favorite brand and adjust the amount to suit your heat level
• Unsalted butter: Creates a glossy finish and helps the glaze cling If salted butter is what you have reduce the added salt slightly
• Soy sauce: Balances the glaze with savory depth If you want gluten free try coconut aminos instead
• Rice vinegar: Adds a touch of tang and keeps the glaze from tasting heavy Choose an unseasoned rice vinegar for pure flavor
• Fresh garlic: Brings aroma and sharpness Use fresh and mince finely for best results
• Fresh ginger: Brightens everything up Look for smooth firm ginger and grate it right before using
• Cilantro or green onions: For garnish and freshness Use whichever you prefer or both
• Toasted sesame seeds: These add crunch and nutty flavor Toast briefly in a dry pan if starting with raw seeds

Instructions

Prepare the Baking Sheet:

Line a large baking sheet with foil and set a wire rack on top Brush the rack lightly with oil to keep the wings from sticking This setup lets hot air circulate around the wings for even crispiness

Prep the Chicken Wings:

Pat the wings thoroughly dry using paper towels Place them in a large bowl and toss with baking powder kosher salt and black pepper Make sure each piece is evenly coated This coating draws out moisture and forms the base for that signature crunch

Arrange and Bake:

Lay the wings in a single layer on the prepared wire rack Place the tray in the oven Bake for 35 to 40 minutes and be sure to flip each wing halfway through This step ensures both sides get equally crispy Skins should be deep golden and juices should run clear

Make the Honey Sriracha Glaze:

While the wings finish baking combine honey sriracha melted butter soy sauce rice vinegar minced garlic and grated ginger in a small saucepan Set the pan over medium heat and stir as it heats up Simmer gently for two to three minutes until the garlic mellows and the glaze thickens slightly Remove from heat and let it stand for a minute so flavors meld

Glaze the Wings:

Transfer the freshly baked wings to a large clean bowl Pour the honey sriracha glaze over the hot wings Toss well until each piece is evenly coated and glistening with sauce Do this step immediately after baking for best absorption

Serve and Garnish:

Arrange the saucy wings on a platter Finish with chopped cilantro or green onions and a sprinkle of toasted sesame seeds if using Serve right away while the skin is still crisp and the glaze sticky

Save

One of my favorite things about these wings is the way the honey caramelizes under the glaze creating little pockets of sticky richness I remember my nephew once licking his fingers clean after eating three helpings These wings just invite good times

Storage Tips

Let leftover wings cool completely before storing Place in an airtight container and refrigerate for up to three days To reheat bake at 175°C or 350°F until hot and crispy again never microwave if you want to keep that crunch

Ingredient Substitutions

You can swap coconut aminos for the soy sauce for a gluten free take Maple syrup can be substituted for honey if you want a deeper earthier sweetness Green onions and cilantro are both great garnishes—use whatever is fresh

Serving Suggestions

Pile the wings high on a platter with wet wipes or napkins on the side Ranch or blue cheese dressing are classic dips Celery and carrot sticks make a crunchy fresh contrast If you want to turn these into more of a meal add steamed rice or noodle salad

A Bit of History

The honey sriracha glaze is a fun homage to Asian American fusion cooking Sriracha itself is originally from Thailand though beloved everywhere now Honey helps mellow the heat and ties together the multicultural flavors making these wings a modern classic on party tables across America

Seasonal Adaptations

Adjust the amount of sriracha for warmer or cooler months Use local wildflower honey in spring for brighter flavor If fresh ginger is hard to find try a pinch of powdered ginger for a similar kick

Success Stories

Time and again these wings are the first thing gone at potlucks One friend reported her picky eater son now requests these for his birthday parties It is a dish that always starts conversation and finishes memories

Freezer Meal Conversion

You can freeze unglazed baked wings in a zip top bag for up to three months When ready to use just thaw reheat in a hot oven and toss with freshly made glaze for a nearly instant appetizer

Save

Serve these piping hot and watch smiles appear around the table The honey sriracha wings guarantee flavorful, festive fun every time

Questions & Answers

→ How do you achieve crispy skin on the wings?

Patting wings dry and tossing them with baking powder helps create a crispy texture when baked at high heat.

→ Can the glaze be made less spicy?

Yes, you can reduce the sriracha or increase honey for a milder, sweeter balance without overpowering heat.

→ What garnishes work best with these wings?

Chopped cilantro, green onions, and toasted sesame seeds complement flavors and add freshness and texture.

→ Is there a gluten-free option available?

Replace soy sauce with coconut aminos and confirm all sauces are free from wheat or gluten ingredients.

→ Can these wings be prepared ahead?

For extra crispiness, refrigerate wings uncovered before baking. Glaze can be made in advance and reheated as needed.

→ What dips pair well with these wings?

Ranch or blue cheese dressing complements the spice, adding cool creaminess to each bite.