Sweet heat that keeps you reaching for more
Honey Sriracha Chicken Wings
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Servings
4
about 24 pieces
Difficulty
Easy
Cost
Budget
$
Honey Sriracha Chicken Wings
Sweet heat that keeps you reaching for more
★4.6(10)
Baked crispy wings tossed in a sticky honey-sriracha glaze with a hint of lime. The perfect balance of sweet and spicy.
10m
Prep Time
45m
Cook Time
55m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These wings walk the perfect line between sweet and spicy — the honey provides a rich sweetness that tempers the sriracha heat, while a squeeze of lime ties everything together with brightness. They are sticky, glossy, and absolutely addictive.
Baking on a wire rack is the low-effort key to crispy wings without deep frying. The air circulates around the wings, crisping the skin from all sides while the oven does the work. A quick toss in the glaze at the end creates that irresistible sticky finish.
Ingredients
- 3 lbs chicken wings, separated into flats and drumettes
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 cup honey
- 3 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- Sesame seeds and green onions for garnish
Instructions
- 1
Preheat oven to 425°F. Line a sheet pan with foil and place a wire rack on top.
- 2
Pat wings very dry. Toss with baking powder, salt, and garlic powder until evenly coated.
- 3
Arrange wings on the wire rack in a single layer, not touching. Bake for 25 minutes.
- 4
Flip wings and bake for another 20 minutes until skin is deeply golden and crispy.
- 5
While wings bake, whisk together honey, sriracha, soy sauce, rice vinegar, and lime juice in a small saucepan. Warm over low heat until combined.
- 6
Transfer crispy wings to a large bowl and pour the glaze over. Toss until evenly coated. Serve with sesame seeds and sliced green onions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
SrirachaGochujang or sambal oelek
Gochujang gives a more complex, fermented heat. Sambal is chunkier with pure chili flavor.
HoneyMaple syrup or agave
Both provide stickiness and sweetness with slightly different flavor profiles.
Soy sauceTamari
Tamari is a gluten-free alternative with a richer, less salty flavor.
Tips & Storage
Pro Tips
Baking powder is the secret to crispy baked wings — it raises the skin's pH, promoting browning.
Make sure the baking powder is aluminum-free to avoid any metallic taste.
For spicier wings, increase the sriracha to 4-5 tablespoons.
Serve the glaze on the side for dipping if you prefer wings that stay crispy longer.
Storage
Best eaten immediately. Refrigerate leftovers for up to 3 days.
Reheating
Reheat on a wire rack in a 400°F oven for 10 minutes. Re-glaze after crisping if desired.
Nutrition Facts
Per serving (about 6 pieces) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates16g
Fat22g
Fiber0g
Sugar14g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why add baking powder?
- Baking powder draws moisture from the skin's surface and increases its pH, which promotes better browning and crispiness in the oven.
- Can I air-fry these?
- Yes, air-fry at 400°F for 20 minutes, flipping halfway, then toss with the glaze.
- How do I adjust the heat level?
- Reduce sriracha to 1-2 tablespoons for mild or increase to 4-5 tablespoons for very spicy.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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