If you're looking a new favorite appetizer for football season, these honey sriracha wings are the solution. They're light and crispy with a perfect blend of sweet and spicy flavors. Make them in bulk ahead of time and then you've got the perfect dish for your football and tailgating gatherings!
Honey Sriracha Wings Recipe
One of the first times we were invited over to a friends house in Arizona was to to watch football. I've never been a huge sports person, but I enjoy the atmosphere of watching football with a group but there has to be good food too.
I'm not sure where I got the itch to make baked buffalo wings but I decided to try it. I had always assumed that wings needed to be cooked in a deep fryer. However, when I started to do some research I found that you could get crispy wings by baking them! I was definitely intrigued.
Over the last few years I've learned how to cook the perfect bone-in chicken wings, now I don't reach for just boneless wings. This recipe, and my husbands preference for bone-in wings, are the main contributors to that switch!
These crispy honey sriracha chicken wings are definitely the best way to make bone in wings. The sauce recipe is the same that I used for my honey sriracha meatballs recipe a while back - but the original use was actually for this wings recipe.
Why You'll Love this Recipe
Honey sriracha wings are downright delicious, and the spicy flavors just make them addictive! Make plenty of extra wings, I promise you'll eat them.
- This honey sriracha chicken wings recipe can be used for anything from a Super Bowl party to a weeknight dinner. There's never a bad time for crispy wings!
- Making your own crispy baked wings is a more affordable option than ordering from a restaurant. You can make dozens of delicious wings for a fraction of the cost.
- Crispy wings with a sticky glaze are always a crowd pleaser. The flavor of these wings is incredible and will be a hit at your next party!
The sticky wings were a major hit at that first gathering at our friends house and even though I made probably 4-6 dozen wings for a large crowd, they were gone quickly — always a good sign!
Make a list of what you'll need to make this honey sriracha wings recipe. Here are the key ingredients:
- 2-3 dozen wings (cut into drumettes, wing flaps and wing tips)
- baking powder
- olive oil
- sriracha sauce
- extra salt and black pepper
One thing you need to know: It's pretty rare to buy just "wings" at the grocery store. What you're actually buying is the wing, but when we think of eating chicken wings, we're thinking about the parts that separate from the whole wing to make the individual wings we are accustomed to eating. The wing separates into a drumette, wing flap and wing tip. Sometimes I just separate the drumette from the wing flap/tip especially when the wings I have are smaller.
Substitutions and Variations
There are a few pre-made honey sriracha sauces on the shelves at grocery stores now. If you want to speed things up a bit, grab one of those to use in this recipe.
If you're not a fan of sriracha, you can use BBQ sauce or another wing sauce in its place. Or give these wings an Asian twist with some soy sauce and sesame oil.
Don't have olive oil on hand? Use another mild flavored oil like avocado oil instead.
Add some extra flavor to your honey sriracha wings with a dash of garlic powder, onion powder, and paprika powder. Some red pepper or cayenne pepper would add an extra hint of spice too!
How to Make Honey Sriracha Wings
Preheat oven to 250°F (130°C) and place a wire rack on top of top of a lined baking sheet. Set it aside to be used later.
Cut the chicken wings into drumettes, wing flaps and wing tips. This is the most tedious part of this entire recipe. I really love this chicken wing cutting tutorial from The Cookful, so I'll just leave that here for you if you've never cut apart wings before.
Place all of the wing pieces in a large bowl and add baking powder and salt. Toss everything in the large mixing bowl to coat each piece of chicken.
Put each wing onto the previously prepared wire rack and baking sheet.
Bake in a preheated oven for 20 minutes and then flip the chicken. Bump the heat up on the oven to 425°F (220°C). Then bake for an additional 20-25 minutes.
When the wings a golden brown color on the outside skin and the internal temperature has reached 165°F (74°C), they ready to go!
Remove the wings from the oven and let them rest for 5 minutes.
While they sit, combine the remaining ingredients in a large bowl to make the spicy sriracha sauce.
Toss wings in the bowl of delicious honey sriracha sauce until they are evenly coated. Serve immediately and enjoy!
How to Store Leftover Wings
Place leftover wings into an airtight container and store in the refrigerator for up to 4 days. You can also store wings in the freezer for about 3 months. Reheat from frozen and bake until they reach a safe internal temperature.
For best results, reheat leftover chicken wings in the oven to crisp up the skin!
What to Serve with Honey Sriracha Wings
You can't forget the dipping sauce for your wings! Homemade ranch dressing is a delicious combination. You can make some blue cheese dressing or even whipped feta dip to eat alongside your crispy wings too.
Oh, and if you're looking for something a little fun, I have a recipe for jalapeño lime ranch dressing that is to die for as a dipping sauce!
Reach for a healthy side dish of steamed broccoli to make this a more balanced meal. You can serve your wings with carrot sticks and celery too!
Tips for Success
Here are some tips and tricks for making this recipe:
- Use an instant read meat thermometer to get a quick and accurate temperature reading on your fully cooked chicken wings.
- If you don't have a wire rack, bake wings on a parchment paper lined baking sheet. Just be sure to spread them out in a single layer and keep in mind that the skin may not crisp up as much without air circulation.
- Dry the wings with paper towels after you cut them up, and before you coat them in baking powder. This will help ensure they bake with a crispy skin.
The secret ingredient to crispy chicken wings, as it turns out, is actually baking powder. There's a lot of science behind it that you can research if you'd like, but the basic concept is that the baking powder changes the ph level of the chicken which helps them crisp up! Who knew?
Doing a slow bake helps create a crispy skin on your honey sriracha wings. If you bake at a higher temperature, you can dry out the chicken. But baking slowly allow the chicken to remain moist while creating the most delicious and crispy outside crunch!
More Easy Chicken Recipes
- Baked Chicken Meatballs
- Grilled Chicken Salad
- Grilled Chicken Drumsticks
- Sheet Pan Chicken and Veggies
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 2-3 dozen wings, cut into drumettes, wing flaps and wing tips
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- Salt and pepper to taste
- Preheat oven to 250°F (130°C).
- Cut wings into drumettes, flaps and tips. Discard tips or save for another recipe, if desired.
- Place wing pieces in a bowl. Add baking powder and salt and coat as well as you can. They don't need to be fully covered for it to work.
- Place a wire rack on top of a baking sheet.
- Place the wings on top of rack. Bake for 20 minutes and then flip pieces.
- Change oven heat to 425°F (220°C). Bake for an additional 20-25 minutes or until the internal temperature is 165°F (74°C).
- Let wings rest for 5 minutes.
- Meanwhile, combine remaining ingredients for the sauce.
- Toss the sauce over wings in a bowl to coat. Serve immediately.
Nutrition Information:Yield: 12 Serving Size: 2 pieces
Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 444mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 6g