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Honey-Sriracha Chicken Wings

This recipe delivers sticky, sweet, and spicy chicken wings by baking them until crisp, then tossing in a quick honey-sriracha glaze. Perfect as an appetizer or main course, these wings are easy to make and packed with flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3073.4 kcal

Equipment

  • 1 Large Bowl For tossing wings with seasoning and sauce.
  • 1 Large Rimmed Baking Sheet Essential for baking wings in a single layer.
  • 1 Small Pot For simmering the honey-sriracha sauce.
  • 1 Small Bowl For mixing the oil and seasoning coating.
  • 1 Paper Towels Crucial for drying wings to ensure crispiness.

Ingredients
  

Main

  • 2 tablespoons vegetable oil plus more for the pan
  • 2 pounds chicken wings split at the joints, tips removed
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon granulated garlic
  • Kosher salt and freshly ground pepper
  • 5 tablespoons unsalted butter
  • 1/3 cup honey plus more for drizzling
  • 1/4 cup Sriracha Asian chile sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh lime juice

Instructions
 

  • Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
  • Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.
  • Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.

Notes

Ensuring the chicken wings are thoroughly dry before seasoning and baking is key to achieving crispy skin. Arrange them in a single layer on the baking sheet without overcrowding. Make the sauce while the wings bake, and ensure it is still warm when you toss the baked wings; the heat helps the sauce adhere and creates a glossy glaze. Taste the sauce and adjust honey/sriracha for your desired balance of sweet and heat. A squeeze of lime at the end adds brightness.