Print

Crispy Honey Sriracha Chicken Wings

crispy honey Sriracha chicken wings - featured image
Print Recipe

These oven-baked chicken wings are irresistibly crispy, coated in a sticky, sweet, and spicy honey Sriracha glaze. Perfect for gatherings, game day, or a cozy night in, they deliver bold flavor and restaurant-level crunch without the hassle of frying.

Ingredients

Scale
  • 2 pounds chicken wings, split at the joint, tips removed
  • 1 tablespoon baking powder (NOT baking soda)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 cup Sriracha sauce
  • 1/4 cup honey
  • 2 tablespoons soy sauce (low-sodium is fine)
  • 1 tablespoon unsalted butter, melted (optional)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1/2 teaspoon sesame oil (optional)
  • Thinly sliced green onions (for garnish, optional)
  • Sesame seeds (for garnish, optional)
  • Extra Sriracha for drizzling (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top.
  2. Pat chicken wings completely dry with paper towels. Toss wings with baking powder, salt, garlic powder, and black pepper in a large bowl until evenly coated.
  3. Arrange wings skin-side up on the wire rack, spacing them out for air circulation.
  4. Bake on the middle oven rack for 25 minutes, then flip each wing. Bake another 15-20 minutes until deeply golden and crisp (total 40-45 minutes).
  5. While wings bake, combine Sriracha, honey, soy sauce, melted butter, vinegar, and sesame oil in a small saucepan. Warm over low heat, whisking until smooth and glossy (about 3-5 minutes). Taste and adjust sweetness or heat as desired.
  6. Transfer crisp wings to a clean bowl. Pour over the warm honey Sriracha sauce and toss until evenly coated.
  7. Place sauced wings on a serving platter. Garnish with green onions and sesame seeds, and drizzle with extra Sriracha if desired. Serve immediately.

Notes

Pat wings very dry for maximum crispiness. Use baking powder, not baking soda. For gluten-free, substitute tamari for soy sauce. For dairy-free, omit butter. For extra caramelization, bake wings for 5 minutes after tossing in sauce. Wings are best served hot and fresh; reheat leftovers in the oven for best texture.

Nutrition

Keywords: chicken wings, honey Sriracha, oven-baked, crispy wings, appetizer, game day, party food, spicy wings, easy chicken recipe

Find it online: https://chrisfeasts.com/crispy-honey-sriracha-chicken-wings-recipe-easy-oven-baked-guide/