Let’s talk about the ultimate wing experience: Crispy Honey Sriracha Chicken Wings. These babies are golden and crunchy, tossed in a sticky, sweet-spicy glaze that’s got the perfect balance of honey’s sweetness, sriracha’s kick, and a savory hit of garlic and soy sauce. They’re the kind of wings that steal the show at game nights, backyard BBQs, or even a cozy weeknight dinner when you’re craving something bold. I stumbled into this recipe during a late-night craving for something spicy, and after a few tweaks, it’s become my go-to for impressing friends or just treating myself. Whether you’re a spice lover or prefer a milder vibe, these wings are customizable, easy to make, and guaranteed to have everyone licking their fingers.
Why You’ll Love This Recipe
- Quick to whip up: Ready in about 45 minutes, these wings are perfect for spontaneous cravings or busy evenings.
- Flavor explosion: The honey-sriracha glaze is sweet, spicy, and savory—every bite is pure magic.
- Loves a crowd: From kids to spice enthusiasts, these wings are a hit with everyone (just tweak the heat for picky eaters).
- Flexible cooking options: Bake, fry, or air-fry—whatever suits your mood or kitchen setup.
- Dietary win: Easily made gluten-free with a swap to tamari or gluten-free soy sauce.
- No fancy gear: A baking sheet or skillet and a few bowls are all you need to pull this off.
- Totally customizable: Dial up the spice, go sweeter, or swap sauces to make these wings your own.
Ingredients You’ll Need
- Chicken wings (fresh or frozen, split into flats and drumettes—pre-cut saves you time!)
- Baking powder (the trick for ultra-crispy baked wings; don’t skip it)
- Salt and pepper (basic seasoning to make the wings pop)
- Honey (for that sticky, sweet glaze—local honey adds a nice touch)
- Sriracha (brings the heat; adjust to your spice comfort zone)
- Soy sauce (for umami depth; tamari works for gluten-free folks)
- Garlic (freshly minced for bold flavor)
- Butter (melts into the glaze for a silky finish)
- Lime juice (adds a zesty brightness to the sauce)
- Green onions or sesame seeds (optional garnish for a little flair)
- Vegetable oil (if you’re frying; canola or peanut oil are great alternatives)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the wings
Start by patting 2 pounds of chicken wings dry with paper towels—dry skin equals crispy wings, so don’t skip this. If they’re whole, cut them into flats and drumettes, tossing the tips. In a large bowl, toss the wings with 1 tablespoon baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper. The baking powder works magic to crisp up the skin, especially if you’re baking.
Pro tip: Frozen wings? Thaw them in the fridge overnight or in cold water for 30 minutes. Wet wings won’t get that crispy texture you’re after.
Step 2: Cook the wings
For baking, preheat your oven to 425°F and line a baking sheet with parchment paper or a wire rack. Arrange the wings in a single layer, making sure they don’t touch. Bake for 40–45 minutes, flipping halfway, until they’re golden and crispy. For frying, heat 1 inch of vegetable oil in a large skillet to 375°F and fry in batches for 8–10 minutes, turning occasionally, until golden. For air frying, preheat to 400°F and cook in batches for 20–25 minutes, shaking the basket halfway.
Pick your style: Baking is low-effort and lighter, frying gives that classic wing vibe, and air frying is quick with awesome crunch. You can’t go wrong!
Step 3: Whip up the honey sriracha glaze
In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it burn! Stir in ⅓ cup honey, ¼ cup sriracha, 2 tablespoons soy sauce, and 1 tablespoon lime juice. Let it simmer for 2–3 minutes until it thickens slightly. Taste and tweak with more honey for sweetness or sriracha for heat.
Note: Keep the glaze warm on low heat so it’s ready to coat the wings. It thickens as it cools, which can make tossing tricky.
Step 4: Coat the wings
Once the wings are crispy and hot, transfer them to a large bowl. Pour the warm glaze over the wings and toss gently to coat every nook and cranny. Work fast to keep the wings from getting soggy. If you’re a sauce lover, save a little glaze for dipping on the side.
Watch out: Toss the wings right before serving to preserve that crispy texture. If they sit in the sauce too long, they’ll soften.
Step 5: Garnish and serve
Pile the wings on a platter and sprinkle with chopped green onions or sesame seeds for a pop of color and crunch. Serve hot with extra glaze, ranch, or blue cheese dressing for dipping. These wings are at their prime straight from the kitchen, so round up your crew and dive in!
Serving idea: Pair with celery sticks, baby carrots, or a creamy coleslaw to cool the heat. A cold beer or sparkling lemonade is the perfect match.
Helpful Tips
- Meal prep made simple: Season and coat the wings with baking powder up to 12 hours ahead and store in the fridge. Cook just before eating for the best crunch. The glaze can be made 2–3 days ahead and reheated gently.
- Storing leftovers: Keep cooked wings in an airtight container in the fridge for up to 3 days. The glaze might soften the crispiness, but the flavor stays amazing.
- Reheating for crispiness: Pop them in a 400°F oven for 8–10 minutes or an air fryer at 350°F for 4–5 minutes to bring back the crunch. Skip the microwave—it’ll make them soggy.
- Perfect pairings: Serve with sweet potato fries, a cucumber salad, or grilled veggies for a full meal. A crisp IPA or a chilled rosé complements the sweet-spicy vibe.
- Switch it up: Try gochujang instead of sriracha for a Korean twist, or add a splash of orange juice to the glaze for a citrusy kick. For milder wings, use half the sriracha and extra honey. You can also swap the glaze for BBQ sauce for a smoky spin.
- Turn it into a feast: Chop the wings and pile them into slider buns with lettuce and ranch for game-day sliders, or serve over a bed of rice with steamed broccoli for a hearty dinner.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
You can prep the wings with seasoning and baking powder up to 12 hours in advance and refrigerate. Cook them fresh for the best texture. The glaze can be made 2–3 days ahead and stored in the fridge; just reheat before tossing.
Can I freeze this recipe?
Yes! Freeze cooked, unglazed wings in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in the oven or air fryer, then toss with fresh glaze. The glaze doesn’t freeze well, so whip it up fresh.
What if I don’t have sriracha?
Swap it with another hot sauce like Frank’s RedHot, chili garlic sauce, or even harissa. Adjust the amount based on the sauce’s heat level, as some are spicier than sriracha.
Is this recipe good for meal prep?
It’s best fresh for that crispy texture, but you can prep the wings and glaze ahead to save time. Cooked wings reheat decently for lunches or dinners, though the crunch is best on day one.
How do I make it vegetarian?
Replace the wings with cauliflower florets or firm tofu cubes. Coat with the same baking powder mix, bake or air-fry until crispy, then toss in the glaze. The sauce works just as well with veggies!
I make these Crispy Honey Sriracha Chicken Wings at least once a month, especially when I’m hosting friends or just want a fun, spicy dinner. They’re always gone in minutes, and I love how they hit all the right spots—crispy, sticky, and just the right amount of heat. My favorite way to serve them is with a big pile of celery sticks and a cold drink to balance the spice. Give this recipe a try and let me know how it goes—it’s one of my all-time favorites for kicking things up a notch! Share your tweaks or how they turned out in the comments below; I’d love to hear from you.
Crispy Honey Sriracha Chicken Wings
Ingredients
- Wings:
- 2 ½ pounds chicken wing sections
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- Honey Sriracha Glaze:
- ⅓ cup honey
- ⅓ cup sriracha sauce
- 1 tablespoon seasoned rice vinegar
- ¼ teaspoon sesame oil
- 1 pinch sesame seeds optional, for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Mix the spices: In a small bowl, mix together the baking powder, kosher salt, black pepper, and smoked paprika.
- Dry the wings: Pat the chicken wings thoroughly dry with paper towels to help achieve maximum crispiness.
- Coat the wings: Toss the wings in the spice mixture until they’re evenly coated.
- Arrange on rack: Place a wire rack on top of a baking sheet and lay the coated wings in a single layer.
- Bake the wings: Bake the wings for 30–40 minutes, flipping halfway through, until they are golden brown and crispy.
- Make the glaze: While the wings are baking, combine honey, sriracha sauce, rice vinegar, and sesame oil in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the glaze thickens slightly (about 5 minutes).
- Toss in glaze: When wings are done, place them in a large bowl and toss with the warm honey sriracha glaze until fully coated.
- Garnish and serve: Sprinkle with sesame seeds if desired, and serve immediately while hot and crispy.
Notes
- For even crispier wings, let them rest uncovered in the fridge overnight after coating in the dry rub.
- You can adjust the sriracha-to-honey ratio depending on how sweet or spicy you like your wings.
- A broiler can be used in the final 2 minutes for added crispiness—just keep a close eye to prevent burning.
