Save to Pinterest Crispy baked chicken wings tossed in a sweet, spicy, and tangy honey sriracha glaze—perfect for game day or parties.
Ingredients
- Chicken: 1.2 kg (2.5 lbs) chicken wings, separated into flats and drumettes, 1 tbsp baking powder (aluminum-free), 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Honey Sriracha Glaze: ¼ cup honey, ¼ cup sriracha sauce, 2 tbsp unsalted butter, melted, 1 tbsp soy sauce, 2 tsp rice vinegar, 2 garlic cloves, minced, ½ tsp grated fresh ginger
- Garnish (optional): 2 tbsp chopped fresh cilantro or green onions, 1 tsp toasted sesame seeds
Instructions
- Step 1:
- Preheat oven to 220°C (425°F). Line a large baking sheet with foil and place a wire rack on top. Lightly grease the rack.
- Step 2:
- Pat the chicken wings dry with paper towels. In a large bowl, toss wings with baking powder, salt, and black pepper until evenly coated.
- Step 3:
- Arrange wings in a single layer on the prepared rack. Bake for 35–40 minutes, flipping halfway through, until golden and crisp.
- Step 4:
- While the wings bake, combine honey, sriracha, melted butter, soy sauce, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, for 2–3 minutes. Remove from heat.
- Step 5:
- Transfer baked wings to a large bowl. Pour the honey sriracha glaze over the wings and toss until evenly coated.
- Step 6:
- Arrange wings on a serving platter. Garnish with cilantro or green onions and sesame seeds, if desired. Serve immediately.
Save to Pinterest Required Tools
Large mixing bowl, baking sheet and wire rack, saucepan, tongs, measuring cups and spoons
Allergen Information
Contains soy (soy sauce), sesame (if garnished), and potential gluten (soy sauce). Check sriracha and soy sauce labels for wheat or gluten if needed.
Nutritional Information
Calories: 410, Total Fat: 22 g, Carbohydrates: 20 g, Protein: 32 g
Save to Pinterest These wings bring a perfect balance of heat and sweetness that will delight any crowd.
Common Recipe Questions
- → How do I make the wings extra crispy?
Coating the wings lightly with baking powder and baking them on a wire rack allows air circulation, resulting in a crisp texture. Refrigerating uncovered for several hours before baking can also help.
- → Can I adjust the spice level of the glaze?
Yes, you can vary the amount of sriracha sauce used to make the glaze milder or spicier according to your preference.
- → What alternatives exist for soy sauce in the glaze?
For a gluten-free option, substitute soy sauce with coconut aminos while retaining a savory depth.
- → Should the glaze be cooked before tossing with wings?
Yes, simmering the honey, sriracha, butter, soy sauce, rice vinegar, garlic, and ginger briefly helps combine flavors and thicken the glaze slightly.
- → What garnishes complement these wings?
Fresh cilantro or green onions and toasted sesame seeds add brightness and texture, enhancing the overall flavor.