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Honey Sriracha Chicken Wings That Pack a Flavorful Kick

Honey Sriracha Chicken Wings That Pack a Flavorful Kick

Crisp oven-baked chicken wings are coated in a glossy sauce made with honey, Sriracha, soy sauce, garlic, sesame oil, and lime or rice vinegar. A short final bake helps the glaze cling while keeping the wings juicy inside.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 pounds Chicken wings, split into flats and drumettes
  • 1 tablespoon Aluminum-free baking powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Honey-Sriracha Sauce
  • 1/2 cup Honey
  • 1/4 cup Sriracha sauce
  • 2 tablespoons Soy sauce
  • 1 tablespoon Rice vinegar or fresh lime juice
  • 2 cloves Garlic cloves, finely minced
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Fresh ginger, grated
  • 1 tablespoon Butter, optional
Garnish
  • 1-2 green onions Green onions, thinly sliced
  • 1 teaspoon Sesame seeds
  • As needed Lime wedges

Method
 

Step-by-Step
  1. Pat the chicken wings very dry with paper towels. Combine the baking powder, kosher salt, and black pepper, then toss the wings thoroughly in the mixture.
  2. Arrange the wings in a single layer on a foil-lined baking sheet, preferably set over a wire rack. Refrigerate them uncovered for 20–30 minutes if time allows.
  3. Preheat the oven to 425°F. Bake the wings for 40–50 minutes, turning them once halfway through, until they are browned, crisp, and at least 165°F inside.
  4. While the wings bake, combine the honey, Sriracha, soy sauce, rice vinegar or lime juice, garlic, sesame oil, and ginger in a small saucepan. Add the optional butter for a smoother, richer sauce.
  5. Simmer the sauce over medium-low heat for 2–4 minutes, stirring frequently, until slightly thickened. Avoid an aggressive boil because the honey can scorch.
  6. Transfer the hot baked wings to a large bowl and toss them with most of the sauce. Reserve a little sauce for dipping or drizzling at serving time.
  7. Return the coated wings to the oven for 3–5 minutes for a sticky finish, or broil them briefly while watching closely. The glaze should look glossy and cling to the skin without burning.
  8. Garnish with sliced green onions and sesame seeds. Serve immediately with lime wedges and any reserved sauce.

Notes

Dry wings thoroughly and use baking powder, not baking soda, for crisp skin. Apply the honey-based sauce near the end of cooking to prevent scorching. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a 375°F oven until hot and crisp.