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crispy honey sriracha chicken wings - featured image

Best Easy Crispy Honey Sriracha Chicken Wings

  • Author: Sarah Wasserman
  • Total Time: 8 hours 10 minutes (includes overnight rest)
  • Yield: 6 servings 1x

Description

These crispy honey sriracha chicken wings are baked to perfection with a shatteringly crispy skin and a sticky, sweet-and-spicy glaze. Perfect for game day, they stay crunchy even after sitting out, and the simple pantry ingredients make them a foolproof crowd-pleaser.

Ingredients

Scale
  • 3 pounds (1.4 kg) chicken wings, separated into drumettes and flats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅓ cup (113 g) honey
  • 3 tablespoons sriracha
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon unsalted butter
  • 1 teaspoon rice vinegar
  • 1 clove garlic, minced
  • 2 tablespoons sliced green onions (optional)
  • 1 tablespoon toasted sesame seeds (optional)
  • Extra sriracha or honey for drizzling (optional)

Instructions

  1. Prep the wings (start the day before if possible): Pat the wings completely dry with paper towels. In a small bowl, mix the baking powder, salt, pepper, garlic powder, and onion powder. Sprinkle this mixture over the wings and toss until every piece is evenly coated.
  2. Rest the wings uncovered: Arrange the wings in a single layer on a wire rack over a baking sheet. Place the sheet in the refrigerator, uncovered, for at least 8 hours, or up to 24 hours.
  3. Preheat the oven: When ready to bake, preheat your oven to 425°F (220°C). Let the wings sit at room temperature for about 20 minutes while the oven heats up.
  4. Bake the wings: Bake the wings for 30 minutes. Flip each wing using tongs, then bake for another 20 to 25 minutes until deep golden brown and crispy. If needed, broil for 2 to 3 minutes.
  5. Make the glaze while the wings bake: In a small saucepan over medium heat, combine honey, sriracha, soy sauce, butter, rice vinegar, and minced garlic. Whisk and bring to a gentle simmer for 2 to 3 minutes until thickened slightly. Remove from heat.
  6. Toss the wings in the glaze: Let the wings cool on the rack for 2 minutes, then transfer to a large bowl. Pour the warm glaze over the wings and toss gently with tongs until coated.
  7. Optional second bake for extra stickiness: Return the glazed wings to the wire rack and bake for another 5 minutes at 425°F (220°C).
  8. Garnish and serve: Transfer to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

For best results, pat wings extremely dry and rest them uncovered in the fridge overnight. Use fresh baking powder. Let the glaze cool slightly before tossing to avoid soggy skin. For a milder version, reduce sriracha to 1 tablespoon and add 2 tablespoons ketchup.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 4 to 5 wings
  • Calories: 380
  • Sugar: 16
  • Sodium: 680
  • Fat: 22
  • Saturated Fat: 7
  • Carbohydrates: 18
  • Protein: 26

Keywords: crispy honey sriracha chicken wings, baked chicken wings, game day wings, honey sriracha wings, crispy wings

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Find it online: https://flavorfullrecipes.com/best-easy-crispy-honey-sriracha-chicken-wings/