Save Crispy baked chicken wings tossed in a sweet, spicy, and tangy honey sriracha glaze—perfect for game day or parties.
I first made these honey sriracha chicken wings for a weekend get-together, and they disappeared within minutes. They're a crowd-pleaser every time!
Ingredients
- Chicken: 1.2 kg (2.5 lbs) chicken wings, separated into flats and drumettes, 1 tbsp baking powder (aluminum-free), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper
- Honey Sriracha Glaze: 1/4 cup honey, 1/4 cup sriracha sauce, 2 tbsp unsalted butter (melted), 1 tbsp soy sauce, 2 tsp rice vinegar, 2 garlic cloves (minced), 1/2 tsp grated fresh ginger
- Garnish (optional): 2 tbsp chopped fresh cilantro or green onions, 1 tsp toasted sesame seeds
Instructions
- Prep Oven & Rack:
- Preheat oven to 220°C (425°F). Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack.
- Season Wings:
- Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and black pepper until evenly coated.
- Bake Wings:
- Arrange wings in a single layer on the prepared rack. Bake for 35–40 minutes, flipping halfway through, until golden and crisp.
- Make Glaze:
- While the wings bake, combine honey, sriracha, melted butter, soy sauce, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, for 2–3 minutes. Remove from heat.
- Toss Wings:
- Transfer baked wings to a large bowl. Pour the honey sriracha glaze over the wings and toss until evenly coated.
- Garnish & Serve:
- Arrange wings on a serving platter. Garnish with cilantro or green onions and sesame seeds, if desired. Serve immediately.
Save Serving these wings at family game nights has become a fun tradition for us—everyone looks forward to the sweet heat!
Serving Suggestions
Pair these wings with ranch or blue cheese dressing and crunchy veggie sticks for a classic appetizer spread.
Allergen & Dietary Information
Contains soy and potential gluten from soy sauce, and sesame if garnished. For gluten-free, use coconut aminos and check sauce labels.
Make Ahead & Storage
Wings can be baked ahead and tossed in glaze just before serving. Store leftovers in an airtight container and reheat to maintain crispiness.
Save These honey sriracha chicken wings are sure to wow your guests. Serve hot and enjoy every sticky, delicious bite!
Recipe FAQ
- → How do I get the chicken wings extra crispy?
Pat the wings dry thoroughly and coat with baking powder before baking. Refrigerate uncovered for up to 8 hours to remove moisture, then bake at high heat for crispiness.
- → Can I adjust the heat level of the glaze?
Yes, modify the amount of sriracha sauce in the glaze to make it milder or spicier according to your taste.
- → What can I use instead of soy sauce for gluten-free options?
Substitute soy sauce with coconut aminos to keep it gluten-free without compromising flavor.
- → Should the wings be flipped during baking?
Yes, flip the wings halfway through baking to ensure even crisping on all sides.
- → What garnishes complement the wings best?
Fresh cilantro or chopped green onions along with toasted sesame seeds add vibrant color and an extra layer of texture.