Julie Clark
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Honey Sriracha Chicken Wings
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If you like sweet and spicy with a kick of heat, you’ll love these Honey Sriracha Chicken Wings. Oven baked with tips for keeping them crispy.
There’s nothing like a pile of sticky chicken wings with a hint of spice and tangy sweet. Whether you’re looking for a game day recipe, an easy appetizer for a tailgate party or a holiday gathering, this is the recipe that will have people coming back for more.
No chicken wing lover will be able to resist this honey sriracha chicken wings recipe. They are baked in the oven with a hint of spicy flavors, tangy and sweet. Baked chicken wings are extra tender. The meat will fall off the bone making them easy to eat. When they are fresh from the oven, the outside skin of the honey sriracha wings will have a slighty crisp texture.
Oven Baked Chicken Wings
Baked chicken wings are a win because they are healthier than breaded, fried chicken wings. We bake them slowly on low temperature with that honey-sriracha glaze so that they end up fork tender and fall off the bone.
No, they are not as crispy as frying, but when wings are messy to eat in the first place, we prefer the extra tender meat to make them just a little easier to eat.
Bake the chicken wings on a wire rack so that the juices run down, making the skin crisp up slightly. And for easy cleanup, line that baking pan with parchment paper or aluminum foil.
Ingredients Needed
There are jumbo chicken wings and regular chicken wings. If you buy jumbo, they may need more time in the oven (10-15 minutes) to bake through.
See the recipe card for full ingredients and amounts.
How to Make Honey Sriracha Chicken Wings
- Preheat the oven to 350ºF. Set an oven safe wire rack in a baking pan. (Line the baking pan with parchment paper or aluminum foil for easy cleanup.)
- In a large bowl, toss wings with vegetable oil then sprinkle with salt and pepper. Arrange in a single layer on a wire rack lined baking sheet. Bake for 35 minutes. Chicken wings are done when the internal temperature of the wing reaches a minimum of 165ºF. Insert the meat thermometer into the thickest area of the wing and avoid the bone to get an accurate reading.
- Meanwhile, prepare the sauce. Combine honey, sriracha, soy, hoisin, garlic puree, lime juice, and butter in a small pot over medium heat. Whisk well and allow the mixture to heat and simmer for 10 minutes.
- Remove wings from the oven. Preheat the broiler to high. Broiling is key for extra crispiness, and the honey sriracha sauce helps with that crispness as the honey caramelizes.
- Toss wings in the sauce and place back onto the wire rack lined baking sheet. Place 6” under the broiler. Broil for 2 minutes.
- Flip the wings over. Brush with more sauce and return to the broiler. Broil 1-2 more minutes. Garnish with chopped scallions and sesame seeds and enjoy.
How to Keep Chicken Wings Warm
This chicken wing recipe will have a slight crisp to the skin right when it comes out of the oven. However, you may need to transport them or keep them warm for a party.
If this is the case, place them in a slow cooker and set it to low or warm, depending on how long before you need them. They won’t be as crisp as fresh from the oven, but they’ll still be delicious.
Other Chicken Wing Recipes
Honey Sriracha Chicken Wings
If you like sweet and spicy with a kick of heat, you'll love these Honey Sriracha Chicken Wings. Oven baked with tips for keeping them crispy.
Servings 6
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Ingredients
- 2 pounds chicken wings drumettes and wingettes
- 2 tablespoons vegetable oil
- 1 teaspoon coarse black pepper
- 1 teaspoon salt
- ¾ cup honey
- ¼ cup sriracha
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon garlic purée or paste
- 1 lime juiced
- 2 tablespoons unsalted butter
To garnish:
- chopped scallions
- sesame seeds
Instructions
- Preheat the oven to 350ºF. Set an oven safe wire rack in a baking pan. (Line the baking pan with parchment paper or aluminum foil for easy cleanup.)
- In a large bowl, toss wings with vegetable oil then season with salt and pepper. Arrange in a single layer on a wire rack lined baking sheet. Bake for 35 minutes. 2 pounds chicken wings, 2 tablespoons vegetable oil, 1 teaspoon coarse black pepper, 1 teaspoon salt
- Meanwhile, prepare the sauce. Combine honey, sriracha, soy, hoisin, garlic puree, lime juice, and butter in a saucepan over medium low heat. Whisk well and allow the mixture to heat and simmer for 10 minutes. ¾ cup honey, ¼ cup sriracha, ¼ cup soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon garlic purée or paste, 1 lime, 2 tablespoons unsalted butter
- Remove wings from the oven. Preheat the broiler to high.
- Toss wings in the sauce and place back onto the wire rack lined baking sheet. Place 6” under the broiler. Broil for 2 minutes.
- Flip the wings over. Brush with more sauce and return to the broiler. Broil 1-2 more minutes. Garnish with chopped scallions and sesame seeds and enjoy. chopped scallions, sesame seeds
Notes
- Refer to the article above for more tips and tricks.
- Use this honey sriracha glaze on any baked cauliflower, meatballs, chicken or even fish.
- Air Fryer Instructions: Place the wings on the air fryer basket. Give them space between the wings so that air can circulate. Air fry at 400˚F for 8 minutes, then flip the wings and fry for another 8 minutes or until the wings test done and are golden brown on the outside. Then toss in sauce and air fry for an extra 2 minutes if desired.
- Storage: Store the leftover chicken wings in an airtight container for up to 3 days in the fridge. You can also freeze leftovers in an airtight container for up to 6 weeks.
Nutrition
Calories: 514kcal | Carbohydrates: 38g | Protein: 29g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 1348mg | Potassium: 309mg | Fiber: 1g | Sugar: 36g | Vitamin A: 361IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg
