Save This honey sriracha chicken wings recipe transforms ordinary wings into an irresistible sweet and spicy treat that will have everyone reaching for seconds. The perfect balance of sticky honey sweetness and Sriracha heat creates a flavor explosion that elevates these wings beyond your standard game day fare.
These wings became my signature dish after I made them for a Super Bowl party three years ago. Now my friends refuse to watch any sporting event at my house unless these wings make an appearance on the coffee table.
Ingredients
- Chicken wings split at joints with tips removed: Ensures even cooking and maximizes the crispy skin to juicy meat ratio
- Vegetable oil: Helps the wings crisp up in the oven and allows the spices to adhere better
- Kosher salt: Enhances all the flavors and helps create a crispier exterior
- Garlic powder: Adds depth without burning like fresh garlic would at high temperatures
- Smoked paprika: Brings a subtle smokiness that complements the sweet and spicy glaze perfectly
- Honey: Creates that sticky glaze we all love and balances the heat from the Sriracha
- Sriracha sauce: Provides the perfect level of heat with garlic undertones that make these wings special
- Soy sauce: Adds umami depth and saltiness that rounds out the flavor profile
- Butter: Enriches the sauce and helps it cling to the wings beautifully
- Rice vinegar: Brings acidity that cuts through the richness and balances the sweetness
- Fresh garlic: In the sauce adds a punchy flavor that dried garlic powder cannot achieve
Instructions
- Prepare the Oven and Wings:
- Preheat your oven to a hot 220°C or 425°F which will ensure the wings get properly crispy. Line a baking sheet with foil for easy cleanup later and place a wire rack on top. The wire rack is crucial as it allows air to circulate around the entire wing resulting in crispiness on all sides. Pat those wings very dry with paper towels because moisture is the enemy of crispiness.
- Season the Wings:
- In a large bowl toss your dried wings with vegetable oil ensuring each piece gets a light coating. This oil will help conduct heat evenly and allow your seasonings to stick. Add your kosher salt black pepper garlic powder and smoked paprika. Use your hands to massage the seasonings into every nook and cranny of the wings. This dry rub creates the first layer of flavor that will shine through even after saucing.
- Bake to Perfection:
- Arrange your seasoned wings in a single layer on the wire rack making sure they do not touch each other. Overcrowding leads to steaming instead of roasting. Bake for 35 to 40 minutes turning once halfway through cooking. This ensures even browning on both sides. You will know they are done when the skin is golden brown and crispy and the meat near the bone is no longer pink.
- Create the Glaze:
- While the wings are working their magic in the oven prepare your sauce. Combine honey Sriracha soy sauce melted butter rice vinegar and minced garlic in a small saucepan. Bring this mixture to a gentle simmer over medium heat stirring frequently to prevent burning. Let it bubble gently for 2 to 3 minutes until it thickens slightly. You want a consistency that will coat the back of a spoon but still pour easily.
- Sauce the Wings:
- Once your wings are done baking transfer them immediately to a large bowl while still hot. Pour your honey Sriracha glaze over the wings and toss gently until every wing is generously coated. The heat from the freshly baked wings will help the sauce adhere better and slightly caramelize for an even more intense flavor.
- Serve with Style:
- Arrange your glossy glazed wings on a serving platter. For an extra touch of flavor and visual appeal sprinkle with freshly chopped cilantro and toasted sesame seeds. Add lime wedges on the side for guests to squeeze over their wings the acidity brightens the flavors and cuts through the richness.
Save I discovered the secret to these wings when experimenting with different sweeteners for my sauce. When I tried honey instead of brown sugar the way the honey caramelized created that perfect sticky texture that keeps everyone coming back for more. My nephew who normally avoids spicy food demolished half a platter at our last family gathering.
Make Ahead Tips
These wings are perfect for meal prep or preparing before a party. You can season the wings up to 24 hours in advance and keep them uncovered in the refrigerator. This not only saves time but actually improves the wings by allowing the skin to dry out resulting in extra crispiness. You can also make the sauce up to 3 days ahead and store it in an airtight container in the refrigerator. Simply reheat the sauce gently before tossing with the freshly baked wings.
Heat Level Adjustments
One of the best things about this recipe is how easily you can customize the spice level. For mild wings that even spice sensitive guests can enjoy reduce the Sriracha to just 2 tablespoons and increase the honey to 2/3 cup. For wings that pack a serious punch increase Sriracha to 1/2 cup and add 1/4 teaspoon of cayenne pepper to the dry rub. You can also add a tablespoon of gochujang for a deeper fermented heat that adds complexity.
Serving Suggestions
These wings are versatile enough to be the star of many different occasions. For a game day spread serve them alongside celery and carrot sticks with blue cheese or ranch dressing. For an Asian inspired meal pair them with coconut rice and a simple cucumber salad dressed with rice vinegar. They also make an excellent protein addition to a salad just slice the meat off the bone and toss with mixed greens avocado and a sesame ginger dressing.
Air Fryer Conversion
If you own an air fryer you can achieve even crispier results in less time. Preheat your air fryer to 400°F and cook the seasoned wings in batches for 16 to 20 minutes flipping halfway through. Make sure not to overcrowd the basket as this will prevent proper air circulation. The sauce preparation remains the same and you will still toss the wings in the glaze after cooking. This method reduces cooking time by nearly half and produces exceptionally crispy skin.
The Science of Crispy Wings
The secret to achieving restaurant quality crispiness lies in thoroughly drying the wings before cooking. Water is the enemy of crispy skin as it creates steam during the cooking process. For extra crispy results sprinkle 1 teaspoon of baking powder per pound of wings along with your seasonings. The slightly alkaline baking powder breaks down proteins in the skin resulting in extra browning and crispiness. Just be sure to use aluminum free baking powder to avoid any metallic taste.
Save Enjoy these flavorful wings as a starter or main dish.
Recipe FAQ
- → How do I make the wings extra crispy?
Air-dry the wings uncovered in the refrigerator for 1–2 hours before baking. This helps achieve a crispier texture in the oven.
- → Can I adjust the spice level?
Yes, simply reduce or increase the Sriracha sauce to control the heat to your liking.
- → What garnishes work best?
Chopped cilantro, toasted sesame seeds, and lime wedges give freshness and extra flavor. Add as preferred.
- → Is there a dairy-free option?
Substitute the butter with a plant-based alternative for a fully dairy-free version.
- → Can I use gluten-free soy sauce?
Yes, swapping in gluten-free soy sauce makes this dish suitable for gluten-sensitive guests.