This easy-to-make Honey Sriracha Chicken Wings recipe is guaranteed to be a fan favorite at your next tailgate or family gathering. The spicy-sweet combination of Sriracha and honey is the perfect complement to the seasoning blend of these delicious fall-of-the-bone tender wings.
The perfect balance of sweet and spicy makes these mouth-watering crispy honey sriracha chicken wings a treat for your taste buds. This delicious flavor combination will have your guests asking for seconds.
Baked or grilled, honey sriracha wings will make a delicious addition to your next game-day gathering or family get-together, or just to treat yourself to deliciousness.
If you love chicken wings, make sure to try my buffalo chicken wings and Chinese sticky wings recipes.
Ingredients to make Honey Sriracha Chicken Wings
Let’s start by gathering the ingredients we need to make my Crispy Honey Sriracha Chicken Wings recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use sriracha sauce to make this recipe?
No, you don’t. You can use your favorite hot sauce to make a honey garlic buffalo sauce. You can also use sweet chili sauce.
For a milder sauce, adjust the amount of hot sauce you use to create less spicy flavors. For a spicier sauce increase the amount of hot sauce, or add red pepper flakes or a little cayenne pepper to the sauce.
How to make Honey Sriracha Chicken Wings
Preheat the oven to 400 degrees F.
- Add the salt, black pepper, garlic powder, and smoked paprika (or sweet paprika) to a small bowl.
- Mix to combine and set the seasoning mix aside until needed.
- Add the butter to a small saucepan over low heat. When the butter is melted, add the chopped garlic, and chopped ginger to the pan, cooking for 2-3 minutes until fragrant.
*Although fresh ginger and garlic are preferred, you can use ginger powder and garlic powder instead ( season to taste). - Add the red pepper to the butter and whisk to combine.
- Add the sriracha, honey, rice vinegar, and soy sauce to the mixture, whisking to combine.
- Let the sauce simmer for 10 minutes more, then remove it from the heat and set it aside until needed.
*You can make the sauce ahead of time or while the wings are cooking.
- Split the wings into drummettes and wingettes, saving the tips for stock.
- Pat the wing parts dry with a paper towel and place them in a single layer on a wire rack over a baking sheet or directly on a baking sheet lined with aluminum foil or parchment paper.
- Season the wings with the seasoning mixture.
- Place the baking sheet on the center rack of the preheated oven and bake for 40-45 minutes, or until the internal temperature reaches 165 degrees.
*Use an instant-read or meat thermometer to check the internal temperature. - Remove the baked chicken wings from the oven and coat both sides with the honey sriracha sauce. Then, return them to the oven and bake for an additional 5 minutes.
*This will help the sauce stick to the wings and crisp the skin. - Remove the pan from the oven and allow the honey sriracha wings to rest for 5 minutes before serving.
Oven-baked to keep them crispy and coated with the spicy sweet honey sriracha sauce creates a flavor combination that will soon become your favorite chicken wing recipe.
Garnish the wings with chopped fresh parsley, sliced green onions, or toasted sesame seeds.
Save any leftover honey sriracha chicken wings refrigerated in an airtight container for 3-4 days.
Recipe FAQ’s
Absolutely. Follow the recipe for the prep work, then place the seasoned wings in the air fryer and cook at 390 degrees for 22-25 minutes. Flip the wings halfway through the cooking process.
Remove the wings from the air fryer, then coat them with the honey sriracha sauce.
Absolutely! You can prepare the honey sriracha sauce in advance and store it in an airtight container in the refrigerator for up to a week. Just reheat it gently on the stove or in the microwave before tossing it with the cooked wings.
Yes, you can, but fresh chicken wings will give you the best results. Frozen wings may release excess moisture during the cooking process, which will affect their texture and crispiness.
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Honey Sriracha Chicken Wings
Ingredients
- 2 lbs chicken wings
- 4 tablespoon unsalted butter
- ½ cup honey
- ⅓ cup sriracha more or less to taste
- 1 tablespoon fresh garlic chopped
- 2 teaspoon fresh ginger chopped
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce regular or low sodium
- 1 teaspoon red pepper flakes more or less to taste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or sweet paprika
Instructions
- Preheat your oven to 400 degrees
- Add the salt, black pepper, garlic powder, and smoked paprika (or sweet paprika) to a small bowl and mix to combine. Set aside until needed.
- Add the butter to a small saucepan over low heat. When the butter is melted, add the chopped garlic, and chopped ginger to the pan, cooking for 2-3 minutes until fragrant.*Although fresh ginger and garlic are preferred, you can use ginger powder and garlic powder instead ( season to taste).
- Add the red pepper to the butter and whisk to combine.
- Add the sriracha, honey, rice vinegar, soy sauce and whisk to combine.
- Let the sauce simmer for 10 minutes more, then remove it from the heat and set it aside until needed.*You can make the sauce ahead of time or while the wings are cooking.
- Split the wings into drummettes and wingettes, saving the tips for stock.
- Pat the wing parts dry with a paper towel and place them on a wire rack over a baking sheet or directly on a baking sheet lined with aluminum foil or parchment paper.
- Season the wings with the seasoning mixture.
- Place the baking sheet on the center rack of the preheated oven and bake for 40-45 minutes or until an internal temperature of 165 degrees has been reached.*Use an instant-read or meat thermometer to check the internal temperature.
- Remove the baked chicken wings from the oven and coat both sides with the honey sriracha sauce. Then, return them to the oven and bake for an additional 5 minutes.*This will help the sauce stick to the wings and crisp the skin
- Coat the wings with the honey sriracha sauce, coating both sides. Then return them to the oven and bake for an additional 5 minutes. *This will help the sauce stick to the wings and crisp the skin.
- Remove the pan from the oven and allow the honey sriracha wings to rest for 5 minutes before serving.
- Serve with celery or carrot sticks and ranch dressing (or your favorite dipping sauce).
Notes
Remove the wings from the air fryer, then coat them with the honey sriracha sauce
Mike
Am I supposed to sauce and bake for five minutes once, remove them, resauce and rebake for another 5?
Chef Dennis Littley
bake for 40-45 minutes, or until the internal temperature reaches 165 degrees.
then remove the baked chicken wings from the oven and coat both sides with the honey sriracha sauce. Return them to the oven and bake for an additional 5 minutes.