Honey Sriracha Chicken Wings

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.

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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.

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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.