Honey Sriracha Wings

If you're looking a new favorite appetizer, 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 game day gatherings!

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A black platter holds several glazed chicken wings sprinkled with sesame seeds. A honey dipper is placed beside the wings.

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Honey Sriracha Chicken Wings Recipe

When I was first starting to learn to cook, I'd always assumed that wings needed to be cooked in a deep fryer. But then I realized you could get crispy wings by baking them!

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 for honey sriracha wings, along with my husband's 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 — but the original use was actually for this wings 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.

A glass bowl of teriyaki sauce with sesame seeds, containing a wooden honey dipper, is on a white marble surface next to a bowl of fried chicken pieces.

Why You'll Love this Recipe

When we first moved to Arizona, one of the first times we were invited to a friend's house was to to watch football. I've never been a huge sports person, but I enjoy the atmosphere of watching football with a group. However, there has to be good food too.

The sticky wings were a major hit at that first gathering. Even though I made probably 4-6 dozen wings for a large crowd, they were gone quickly — always a good sign! You'll love them too:

This recipe can be used for anything from tailgating in football season a Super Bowl party or a weeknight dinner. There's never a bad time for sweet-and-spicy 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!

A plate of raw chicken wings is surrounded by labeled bowls containing coconut aminos, honey, rice vinegar, and the bold kick of sriracha on a light blue surface. Perfect for creating tantalizing honey sriracha wings.

Ingredients

Make a list of what you'll need to make this honey sriracha wings recipe. Here are the key ingredients:

1 lb. chicken wings (cut into drumettes, wing flaps and wing tips)
honey
coconut aminos
rice vinegar
sriracha sauce
salt and black pepper
sesame seeds (optional)

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 another hot sauce, BBQ sauce or another wing sauce in its place. Or give these wings an Asian twist with some soy sauce and sesame oil.

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!

A hand drizzles honey over a bowl of cooked chicken wings using a honey dipper. There's a small bowl of sauce on the side.

How to Make Honey Sriracha Wings

Let's make these honey sriracha wings! First, preheat your oven to 250°F (130°C) and place a wire rack on top of top of a lined baking sheet. (You can also make air fryer chicken wings if you prefer.)

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.

Put each wing onto the 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 outside skin of the wings is golden brown in color and the internal temperature has reached 165°F (74°C), they ready to eat! Remove the wings from the oven and let them rest for 5 minutes.

A clear glass bowl contains a dark sauce mixture of honey and sriracha with green onion slices and white sesame seeds on a white marble surface.

A honey dipper dripping honey into a small glass bowl containing a dark sauce with sesame seeds and herbs.

While they sit, combine the remaining ingredients in a large bowl to make the spicy sriracha sauce.

A glass bowl filled with chicken wings drizzled with barbecue sauce.

A glass bowl filled with chicken wings coated in a thick, golden-brown sauce, placed on a white marble surface.

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

There are so many amazing things that you can serve with spicy chicken wings. Make a meal of it by serving them up with fresh crispy french fries or some roasted rosemary potatoes.

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.

FAQ

How do I make baked wings crispy?

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?

Why do I need to bake wings at a low temperature, then increase the heat?

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!

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Did you make this recipe?

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.