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Best Sticky Honey Sriracha Chicken Wings Recipe

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These sticky honey sriracha chicken wings are perfectly crispy on the outside and juicy on the inside, coated in a sweet and spicy glaze that’s absolutely addictive. A double-bake technique ensures a shatteringly crisp skin that holds onto the glaze without getting soggy.

Ingredients

Scale
  • 2 lbs (about 900g) chicken party wings (drumettes and flats separated)
  • 1 tablespoon baking powder (NOT baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch
  • 1/3 cup (160ml) honey
  • 3 tablespoons sriracha sauce (adjust for heat preference)
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 clove garlic, finely minced
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)
  • Lime wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat the chicken wings completely dry with paper towels.
  2. In a large bowl, whisk together the baking powder, kosher salt, black pepper, and cornstarch. Add the dried wings and toss well with your hands until every piece is evenly coated.
  3. Arrange the wings in a single layer on the wire rack, making sure they aren’t touching. Bake for 20 minutes. After 20 minutes, flip each wing using your tongs. Bake for another 20-25 minutes, until the skin is golden brown and very crispy. The internal temperature should reach 165°F (74°C).
  4. While the wings are baking, combine the honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small saucepan. Bring to a simmer over medium heat, whisking constantly. Let it bubble gently for 2-3 minutes until it thickens slightly. Remove from heat and stir in the sesame oil if using.
  5. Once the wings are out of the oven, let them rest for 2 minutes on the rack. Transfer them to a large, clean bowl. Pour about half of the warm glaze over the wings and toss vigorously with tongs until every wing is evenly coated. Add more glaze as needed.
  6. Return the glazed wings to the wire rack on the baking sheet. Bake for another 5-7 minutes. Keep an eye on them so the sugar doesn’t burn.
  7. Transfer the wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lime wedges on the side.

Notes

The double-bake method is key for crispy skin. Pat wings dry thoroughly. Use fresh baking powder. Watch the glaze during the final bake to prevent burning. For less spice, reduce sriracha to 1 tablespoon and add tomato paste. For more heat, add red pepper flakes or cayenne. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.

Nutrition

Keywords: sticky honey sriracha chicken wings, baked chicken wings, crispy chicken wings, honey sriracha wings, game day wings, party wings

Find it online: https://perkypan.com/best-sticky-honey-sriracha-chicken-wings-recipe/