Honey Sriracha Wings

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!

Ingredients

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
• salt
• olive oil
• honey
• 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

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

More Easy Chicken Recipes

• Baked Chicken Meatballs
• Grilled Chicken Salad
• Grilled Chicken Drumsticks
• Sheet Pan Chicken and Veggies