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Honey Sriracha Chicken Wings

Honey Sriracha Chicken Wings

Crispy oven-baked wings slicked in a sweet-heat honey sriracha glaze with garlic and lime. Sticky, bold, and addictive.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients
 

Main Ingredients

  • 2.25 lb chicken wings, separated into flats and drumettes patted dry
  • 2 tbsp baking powder aluminum-free
  • 1.25 tsp kosher salt
  • 0.75 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 0.33 cup honey
  • 0.25 cup sriracha
  • 2 tbsp low-sodium soy sauce
  • 1.5 tbsp unsalted butter
  • 1 tbsp rice vinegar
  • 2 tsp fresh lime juice squeezed
  • 1 tsp fresh ginger, grated
  • 2 tsp garlic, minced
  • 0.5 tsp toasted sesame oil
  • 1 tsp sesame seeds for garnish
  • 2 tbsp green onions, thinly sliced for garnish

Instructions

Preparation Steps

  • Preheat oven to 425°F. Line a rimmed sheet pan with foil and place a wire rack inside.
  • Dry the wings very well with paper towels to help them crisp.
  • Toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
  • Arrange wings on the rack, spacing them out. Bake 40–45 minutes, turning halfway, until deeply golden.
  • Make the glaze: In a small saucepan, combine honey, sriracha, soy, butter, vinegar, lime, ginger, garlic, and sesame oil.
  • Warm over medium-low heat for 3–4 minutes, stirring, until glossy and slightly thick. Keep warm.
  • Transfer hot wings to a large bowl. Pour most of the sauce over and toss to coat.
  • Broil 2–3 minutes to set the glaze, if desired. Toss with remaining sauce.
  • Finish with sesame seeds and green onions. Serve immediately.

Notes

For extra char, grill-glaze the wings over medium-high heat for 2 minutes per side after baking. Want it milder? Swap half the sriracha for ketchup. Leftovers keep 3 days; re-crisp at 400°F for 8–10 minutes.
This recipe is an original creation inspired by classic Honey Sriracha Chicken Wings flavors. All ingredient ratios and instructions are independently developed.