Want wings that hit every craving – sweet, spicy, and impossibly sticky? These sriracha honey wings deliver that perfect balance of heat and sweet, with a glaze that’ll have everyone licking their fingers clean.
The magic happens when honey meets sriracha, creating a sauce that starts sweet and finishes with a kick. As it reduces, it transforms into a sticky glaze that clings to every crispy wing, delivering bold flavor in every bite.
Ingredients:
- Chicken wings
- Salt
- Sriracha & Honey
- Coconut aminos, Worcestershire or Soy Sauce (depending on your dietary needs)
- Rice wine vinegar
- Garnish: thinly sliced green onions
- Optional: ranch or blue cheese dressing for dipping
Cook’s Note: We found a premade Honey Sriracha blend in the condiment – it also works perfectly for this. If you but it, taste it and adjust the heat or sweet as needed before saucing your wings.
Instructions:
- Prepare the Oven and Baking Sheet:
- Preheat the oven to 350°F.
- Line a baking sheet with a double layer of aluminum foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
- Bake the Wings:
- Season the wings lightly with salt and arrange them on the wire rack.
- Bake for 20 minutes to render some of the fat and begin crisping the skin.
- Make the Sriracha Honey Sauce:
- While the wings are baking, whisk together the honey and sriracha in a bowl. Adjust the mixture according to how spicy or sweet you prefer. Whisk in the coconut aminos and rice wine vinegar. Reserve ¼ cup of the honey-sriracha sauce for finishing.
- Glaze and Continue Baking:
- Remove the wings from the oven and toss them with the sriracha honey mixture, coating them evenly.
- Return the wings to the wire rack and bake for an additional 20 minutes, or until they reach an internal temperature of 170°F and are nicely glazed.
- Final Toss and Serve:
- Toss the baked wings in the reserved sriracha honey sauce for an extra sticky finish.
- Garnish with thinly sliced green onions and serve with ranch or blue cheese dressing if desired.
Recipe Tips:
- Crispiness Tip: Keeping the wings elevated on a wire rack during baking helps the heat circulate evenly, ensuring the skin crisps up nicely. You may be tempted to coat the wings immediately, but the honey in the recipe can cause the wings to burn, which is why we add the sauce half way through cooking.
- Sauce Application: Applying the sauce in two stages allows the initial layer to bake into the skin, while the final toss in reserved sauce ensures maximum flavor and stickiness.
- Adjusting Heat: Feel free to tweak the amount of sriracha based on your heat preference. More sriracha for a hotter wing, or more honey for sweeter undertones.
How to Serve:
Enjoy these honey sriracha chicken wings fresh out of the oven when they’re at their crispiest and of course, stickiest. They’re perfect served as a main dish with a side of cooling ranch or blue cheese dressing or as a game day appetizer that’s sure to be a hit.
Storage and Reheating:
Store any leftovers in an airtight container in the refrigerator.
Reheat in the oven or air fryer to maintain the best texture, though they’re best enjoyed fresh and can dry out a bit.
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Our sriracha honey sticky wings deliver the perfect sweet-heat combo. These crispy wings get tossed in a glaze that balances honey’s sweetness with sriracha’s kick, creating an addictive bite that’ll have everyone licking their fingers.
Prevent your screen from going to sleep
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Preheat the oven to 350°F.
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Prepare a baking sheet by lining it in a double layer of aluminum foil and nestling a wire rack on top.
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Bake the wings for 20 minutes.
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Then, combine the honey and sriracha, adjusting the spiciness or sweetness to individual preference. Stir in the coconut aminos and rice wine vinegar.
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Reserve ¼ cup of the sauce.
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Spray the wire rack with non-stick cooking spray.
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Toss the chicken in the sriracha honey and return the wings to the wire rack over the baking sheet.
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Place them back in the oven and cook for another 20 minutes, until they reach 170 degrees F, with a digital meat thermometer.
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Remove the wings from the oven and immediately toss in a clean bowl with the remaining sriracha honey sauce.
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Serve garnished with thinly sliced green onions and ranch or blue cheese dressing.
- Crispiness Tip: Keeping the wings elevated on a wire rack during baking helps the heat circulate evenly, ensuring the skin crisps up nicely.
- Adjusting Heat: Feel free to tweak the amount of sriracha based on your heat preference. More sriracha for hotter wings or more honey for sweeter.
- Keeping it Sticky: Applying the sauce in two stages allows the initial layer to bake into the skin, while the final toss in reserved sauce ensures maximum flavor and stickiness.
Serving: 1serving | Calories: 404kcal | Carbohydrates: 35g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 884mg | Potassium: 256mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 229IU | Vitamin C: 24mg | Calcium: 20mg | Iron: 1mg
