I finally perfected my Honey Sriracha Chicken Wings, and I’m sharing the simple trick that gives them the perfect balance of honey sweetness and Sriracha heat whether I bake or grill them.

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Is it time for chicken wings yet? I say it is.

I’m always game for a tray of sticky, bright wings and this takes it up a notch. My take on Sriracha Chicken Wings pairs that punchy heat with a sticky sweetness so weirdly perfect you’ll wanna hide them from guests.

Sometimes I treat it like a Wings Recipe Grilled adventure, other times I go for all-out messy snack mode. They’re bold, a little loud, and totally addictive.

Give one a try and you’ll see why I keep coming back for more, even when I swore I was done.

Ingredients

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Chicken wings: Protein rich, higher fat depending on skin, good iron, filling but calorie dense.
Honey: Natural sweetener mostly carbs, quick energy, small antioxidants, use sparingly cause calories.
Sriracha: Spicy chili paste, adds heat and umami, low calories, may boost metabolism.
Soy sauce: Salty umami punch, mainly sodium, small protein, balances sweet and spicy flavors.
Garlic: Adds savory depth, contains small nutrients and antioxidants, may support immunity a bit.
Ginger: Fresh zing, anti inflammatory compounds, aids digestion, brightens sauce with peppery notes.
Sesame oil: Strong toasted aroma, tiny calories, adds nutty finish, use sparingly for flavor.

Ingredient Quantities

2 1/2 to 3 lbs chicken wings

1 tbsp baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp vegetable oil

1/3 cup honey

1/4 cup Sriracha

2 tbsp low-sodium soy sauce

1 tbsp rice vinegar

2 tablespoons unsalted butter

2 cloves garlic, minced

1 tsp freshly grated ginger

1/2 tsp toasted sesame oil (optional)

2 green onions, thinly sliced (garnish)

1 tsp toasted sesame seeds (garnish)

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with foil, set a wire rack on top so air can circulate and the skin gets crisp.

2. Pat 2 1/2 to 3 lbs chicken wings very dry with paper towels, trim tips if you want, then toss them in 1 tbsp aluminum-free baking powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tbsp vegetable oil until evenly coated.

3. Arrange the wings skin-side up on the rack with space between them so they dont steam. Bake for about 35 to 45 minutes, flipping once halfway, until the skin is golden and crisp and the internal temp reads 165 F. (If you prefer grill, cook over medium-high heat about 15 to 20 minutes, turning, until charred and cooked through.)

4. While the wings bake, make the sauce: melt 2 tablespoons unsalted butter in a small saucepan over medium heat, add 2 cloves minced garlic and 1 tsp freshly grated ginger and cook 30 to 45 seconds until fragrant.

5. Add 1/3 cup honey, 1/4 cup Sriracha, 2 tbsp low-sodium soy sauce and 1 tbsp rice vinegar, stir and bring to a gentle simmer for 3 to 5 minutes until slightly thickened. Stir in 1/2 tsp toasted sesame oil if using, taste and adjust heat or sweetness.

6. Spoon off and reserve a few tablespoons of the sauce for dipping, then put the rest in a large bowl.

7. When wings are done, toss them in the warm sauce so they’re evenly coated. If you want extra sticky, place the sauced wings back on the rack or a baking sheet and bake at 425 F for 3 to 5 minutes or broil 1 to 2 minutes to caramelize, watching closely so they dont burn.

8. Transfer wings to a platter, garnish with 2 thinly sliced green onions and 1 tsp toasted sesame seeds, serve right away with the reserved sauce for dipping.

Equipment Needed

1. Rimmed baking sheet lined with foil, so juices dont drip
2. Oven-safe wire rack that fits the sheet to let air circulate and the skin get crisp
3. Large mixing bowl for tossing the wings with baking powder and oil
4. Small saucepan to melt butter and simmer the sauce
5. Measuring cups and spoons for honey, soy, vinegar and seasonings
6. Kitchen tongs to flip, move and toss the wings
7. Instant-read meat thermometer to make sure wings hit 165 F
8. Paper towels and kitchen shears or a sharp knife to pat dry and trim tips
9. Silicone spatula or wooden spoon for stirring the sauce
10. Oven mitts or potholders for handling hot pans

FAQ

Q: Can I bake the wings or use an air fryer instead of deep frying? A: Yes, you can bake or use an air fryer. For the oven, roast at 425°F for about 40 to 50 minutes, flip once halfway, dont crowd the tray and pat the wings very dry first. For an air fryer try 400°F for 20 to 25 minutes, shake the basket once or twice so they crisp evenly.

Q: Can I make the sauce or wings ahead of time? A: Absolutely. The sauce keeps in the fridge up to 3 days, and cooked wings store in the fridge 3 days or in the freezer about a month. Reheat in a 400°F oven for 8 to 10 minutes to restore crispness then toss in warm sauce just before serving.

Q: Why do we use baking powder, is it necessary? A: Baking powder is the trick that gives the skin a really crisp texture by raising the skin pH and helping it lose moisture as it cooks. Use aluminum free baking powder for best flavor. If you skip it your wings will still be tasty but not as crunchy.

Q: How spicy are these and can I make them milder or hotter? A: They are medium spicy from the Sriracha, but you can easily tweak it. Add more honey or less Sriracha to make it milder, or add extra Sriracha or a pinch of cayenne to kick up the heat.

Q: Can I use drumettes and flats or only whole wings? A: Both drumettes and flats work great. Try to pick pieces that are similar size so they cook evenly, and adjust cook time slightly if some pieces are much bigger.

Q: Any easy swaps for dietary needs? A: For gluten free use tamari or coconut aminos instead of regular soy sauce, check your Sriracha label if you need certified gluten free. For dairy free skip the butter and use a neutral oil in the sauce or a dairy free butter alternative.

Honey Sriracha Chicken Wings Recipe Substitutions and Variations

Baking powder (aluminum free): swap with 1 tbsp cornstarch or potato starch to help crisp the skin, or make a quick substitute by mixing 1 tsp baking soda and 2 tsp cream of tartar (that equals about 1 tbsp baking powder).
Honey: use pure maple syrup, agave nectar, or 2 tbsp light brown sugar dissolved in 1 tsp warm water — maple gives a similar sweetness with a little caramel flavor.
Sriracha: replace with Sambal Oelek or chili garlic sauce for straight heat, or use 1 tbsp gochujang thinned with 1 tsp rice vinegar if you want more depth and umami.
Low sodium soy sauce: swap for tamari if you need gluten free, or coconut aminos for a soy free option. If you use regular soy sauce, taste and cut back on added salt.

Pro Tips

– Let the wings air dry in the fridge for at least 1 hour, overnight if you can. Dry skin means crisp skin, so pat them well, toss the baking powder on until they look dusted not clumpy, and dont skip the chill.

– If your oven has a convection setting use it, or rotate the pan halfway through baking. Convection and good airflow make a big difference, and an oven thermometer helps if your oven runs hot or cool.

– To make the sauce cling better, stir 1 teaspoon cornstarch into a tablespoon of cold water then whisk that into the simmering sauce until glossy. Or use clarified butter instead of regular butter so the sauce wont scorch when you heat it to stick and caramelize.

– When you reheat or broil to caramelize the sauce watch them like a hawk, honey burns super fast. Let the sauced wings rest a few minutes before serving so the glaze sets, and always save a little sauce straight from the pan for dipping or thinning with a splash of vinegar if it gets too sweet.