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Crispy Honey Sriracha Glazed Chicken Wings Recipe with Easy Homemade Sauce

crispy honey sriracha glazed chicken wings - featured image
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These crispy chicken wings are coated with a sticky, sweet, and spicy honey sriracha glaze that caramelizes beautifully for a perfect balance of heat and honeyed goodness. Quick and easy to make, they are perfect for game days, gatherings, or a satisfying weeknight dinner.

Ingredients

Scale
  • 2 pounds whole chicken wings, separated into drumettes and flats
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon rice vinegar
  • 1 tablespoon unsalted butter, melted
  • Optional garnishes: toasted sesame seeds, chopped green onions, fresh cilantro

Instructions

  1. Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet.
  2. Pat the chicken wings dry thoroughly with paper towels to remove moisture.
  3. Toss the wings in a large bowl with baking powder and salt, ensuring each wing is evenly coated.
  4. Arrange wings on the wire rack in a single layer, skin side up, without overcrowding.
  5. Bake for 25 minutes, then carefully flip the wings and bake for another 20 minutes until golden brown and crispy.
  6. While wings bake, combine honey, sriracha, soy sauce, minced garlic, rice vinegar, and melted butter in a small saucepan over low heat. Stir gently until warm and slightly thickened, about 3-5 minutes. Avoid boiling.
  7. Transfer baked wings to a large bowl. Pour the warm honey sriracha glaze over the wings and toss gently with tongs to coat evenly.
  8. Optional: Place glazed wings back on the rack and bake for an additional 5 minutes at 425°F (220°C) for extra caramelization. Watch closely to prevent burning.
  9. Garnish with toasted sesame seeds and chopped green onions if desired. Serve immediately.

Notes

Use aluminum-free baking powder to avoid off-flavors. Pat wings dry thoroughly for maximum crispiness. Avoid overcrowding wings on the rack. Keep glaze heat low to prevent crystallization or burning. For extra crispiness, broil wings for 1-2 minutes if needed. Glaze can be made a day ahead and gently reheated before use. For gluten-free, substitute soy sauce with tamari or coconut aminos. Adjust sriracha to control heat level.

Nutrition

Keywords: chicken wings, honey sriracha wings, crispy wings, spicy wings, baked chicken wings, game day recipe, easy chicken wings, homemade wing sauce

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