Crispy Honey Sriracha Chicken Wings
These Crispy Honey Sriracha Chicken Wings are baked to perfection and tossed in a bold, sweet-and-spicy glaze made from honey, sriracha, rice vinegar, and sesame oil. The result? Irresistibly sticky, crunchy wings that make the perfect game-day snack, appetizer, or party food.
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.