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Crispy chicken wings glazed with a sweet & spicy honey sriracha sauce that is incredibly simple, not too spicy, and delicious. Whether you’re looking for a game day recipe, an easy appetizer for a tailgate party, or a holiday gathering, this recipe will have people wanting more!
When it comes to wings, a sweet and spicy profile is always my go-to. These wings definitely hit every mark! The honey helps cut out the spiciness of the sriracha so it wasn’t too hot. Through the magic of coating the wings in a baking powder-laced spice rub, the surface of the chicken becomes dry, therefore crisping up just like it would if you were to do this in a deep fryer. It’s a great hack! The best part of this recipe is that you can also make this in the air fryer.
How to make Honey-Sriracha Chicken Wings
My recipe for these delectable wings comes together within 45 minutes. It’s a perfect appetizer for game day or just any other party. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Chicken Wings: Both drumettes and wingettes are perfect for this. You can use one or the other if you wish. Drums, or drumettes, resemble small chicken legs, with a single, main bone running through the middle. Flats, or wingettes, get their name because they’re, well, flat. They have two smaller bones that run the length of the wing.
- Sriracha & Honey: The main ingredients for the glaze. You can adjust the amount of sriracha if you like it extra spicy, but I think the amount listed is perfect.
- Baking Powder, Salt, Pepper, Garlic Powder, Paprika: The spice rub for the wings. The baking powder is needed! It helps the surface of the chicken dry out, therefore creating a crispy wing that you would normally get out of the deep fryer.
- Soy Sauce, Sesame Oil, Rice Vinegar: Used for the glaze. Just helps the flavor so you don’t taste all honey or all sriracha.
Coat the wings with the baking powder spice rub. Preheat your oven to 425F. Line a baking sheet with foil, then place a wire rack on top. Whisk together the ingredients for the glaze and set aside. Place the wings onto the wire rack, then bake for 20 minutes on one side. Flip, then bake for 20 minutes more. Toss the wings into the sauce and serve. Directions for the air fryer are listed in the recipe card.
Tips & FAQs
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Storage: Keep in an airtight container in the fridge for up to 5 days.
- Reheat: Crisp up in the oven at 425F for 20 minutes, or air fryer for 4 minutes on each side.
- How to keep these warm and crispy: Place them in a slow cooker and set the slow cooker to low or warm, depending on how long before you need them. They won’t be as crisp as fresh from the oven, but they’ll still be delicious.
- Baking the wings on a wire rack is essential! Baking the wings on a wire rack allows the juices to run down, making the skin crisp up slightly. And for easy cleanup, line that baking pan with parchment paper or aluminum foil.
- Jumbo Wings vs Regular Wings: If you buy jumbo, you will need to up the cooking time by about 10-15 minutes. Bake until a temperature inserted in the fattest part of the wing reaches 165F or higher.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Honey Sriracha Chicken Wings
Ingredients
- 2 lb chicken wings, drums and flats
- 2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp paprika
- 2 tbsp baking powder
- 1/3 cup honey
- 1/3 cup sriracha sauce
- 1 1/2 tsp soy sauce
- 1/4 tsp rice vinegar
- 1/4 tsp sesame oil, toasted or regular
Instructions
- Preheat the oven to 425F. Line a baking sheet with foil, then place a wire rack on top.
- Coat the wings with baking powder, garlic powder, salt, pepper, and paprika.
- Whisk the sauce ingredients together and set aside.
- Place the wings onto the rack, being careful not to overlap them.
- Bake the wings for 20 minutes on one side, flip, then bake for 20 minutes more on the other side, or until the internal temperature reaches 165F or higher and the outside is crispy.
- Toss the wings into the honey sriracha sauce and serve immediately.
- Preheat your air fryer to 400F for 3 minutes.
- Coat the wings with baking powder, garlic powder, salt, pepper, and paprika.
- Whisk the sauce ingredients together and set aside.
- Place the wings into the air fryer basket, being careful not to overlap. Give them enough space so they can crisp up evenly.
- Air fry at 400F for 8 minutes on one side, flip, then air fry for 8 more minutes, or until the wings reach an internal temperature of 165F or higher and the outside is crispy.
- If desired, you can toss the wings into the sauce and air fry for 2 minutes more.
Notes
Storage: Keep in an airtight container in the fridge for up to 5 days.
- Reheat: Crisp up in the oven at 425F for 20 minutes, or air fryer for 4 minutes on each side.
How to keep these warm and crispy: Place them in a slow cooker and set the slow cooker to low or warm, depending on how long before you need them. They won’t be as crisp as fresh from the oven, but they’ll still be delicious.
Baking the wings on a wire rack is essential! Baking the wings on a wire rack allows the juices to run down, making the skin crisp up slightly. And for easy cleanup, line that baking pan with parchment paper or aluminum foil.
Jumbo Wings vs Regular Wings: If you buy jumbo, you will need to up the cooking time by about 10-15 minutes. Bake until a temperature inserted in the fattest part of the wing reaches 165F or higher.
Nutrition Facts
Calories
251.31Fat (grams)
13.44 gSat. Fat (grams)
3.73 gCarbs (grams)
18.3 gFiber (grams)
0.58 gSugar (grams)
15.79 gProtein (grams)
15.59 gSodium (milligrams)
954.24 mgCholesterol (grams)
62.87 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.