Honey Sriracha Chicken Wings (Printable View)

Crispy baked chicken wings with a tangy honey sriracha glaze. Ideal for parties, easy preparation, bold flavors.

# Ingredient List:

→ Chicken

01 - 2.5 lbs chicken wings, separated into flats and drumettes
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper

→ Honey Sriracha Glaze

05 - 0.25 cup honey
06 - 0.25 cup sriracha sauce
07 - 2 tablespoons unsalted butter, melted
08 - 1 tablespoon soy sauce
09 - 2 teaspoons rice vinegar
10 - 2 garlic cloves, minced
11 - 0.5 teaspoon grated fresh ginger

→ Garnish

12 - 2 tablespoons chopped fresh cilantro or green onions
13 - 1 teaspoon toasted sesame seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and position a wire rack. Lightly grease the rack.
02 - Pat chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss wings with baking powder, kosher salt, and black pepper to coat evenly.
03 - Arrange coated wings in a single layer on the prepared wire rack. Bake for 35 to 40 minutes, turning halfway through, until golden and crisp.
04 - While wings bake, combine honey, sriracha, melted butter, soy sauce, rice vinegar, minced garlic, and ginger in a small saucepan. Heat over medium, stirring occasionally, until simmering for 2 to 3 minutes. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour hot honey sriracha glaze over wings and toss until thoroughly coated.
06 - Arrange wings on a serving platter. Garnish with chopped cilantro or green onions and toasted sesame seeds as desired. Serve immediately.

# Expert Suggestions:

01 -
  • Uses familiar pantry ingredients for the wings and glaze
  • Super crispy results from baking not deep frying
  • Easy enough for any cook but special enough for parties
  • Makes a perfect finger food that everyone raves about
02 -
  • Naturally dairy free perfect for crowds with allergies
  • Baking powder makes all the difference in crispiness
  • Customize easily by changing the amount of sriracha
03 -
  • Always pat your chicken wings bone dry before tossing with baking powder for maximum crispiness
  • For extra depth toast the sesame seeds yourself in a dry skillet until fragrant
  • Adjust glaze thickness by simmering longer for a stickier finish or less time for a lighter coating

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