Name: Honey Sriracha Glazed Baked Chicken Wings
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Chicken wings (flats and drumettes); 1 tbsp Baking powder; 1 tsp Kosher salt; 1/3 cup Honey; 1/4 cup Sriracha sauce; 1 tbsp Rice vinegar; 1 tbsp Soy sauce; 2 cloves Garlic, minced; 1 tsp Sesame oil

"These wings are the perfect marriage of sweet honey and fiery sriracha, baked to crispy perfection in the oven without the need for deep frying. Glazed with a sticky, savory sauce and finished with fresh garnishes, they are a guaranteed crowd-pleaser for any gathering."

Ingredients

Qty	Item
2 lbs 900 g	Chicken wings (flats and drumettes)
1 tbsp 15 g	Baking powder
1 tsp 5 g	Kosher salt
1/3 cup 80 ml	Honey
1/4 cup 60 ml	Sriracha sauce
1 tbsp 15 ml	Rice vinegar
1 tbsp 15 ml	Soy sauce
2 cloves 6 g	Garlic, minced
1 tsp 5 ml	Sesame oil

How to Make Honey Sriracha Glazed Baked Chicken Wings

Preheat your oven to 425°F (220°C) and line a large baking sheet with aluminum foil. Place a wire cooling rack over the baking sheet for maximum air circulation.

Pat the chicken wings completely dry with paper towels; moisture is the enemy of crispiness.

In a large bowl, toss the wings with baking powder and salt until they are evenly coated.

Arrange the wings in a single layer on the wire rack and bake for 40 to 45 minutes, turning them halfway through, until the skin is golden brown and very crispy.

While the wings are baking, combine honey, sriracha, rice vinegar, soy sauce, garlic, and sesame oil in a small saucepan over medium-low heat.

Simmer the glaze for 5 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.

Transfer the hot, crispy wings to a large clean bowl and pour the warm honey sriracha glaze over them.

Toss thoroughly to coat and serve immediately, garnished with sesame seeds or sliced green onions if desired.

·
Always use aluminum-free baking powder to avoid any metallic aftertaste.
·
Ensure the wings are bone-dry before coating them in the baking powder mixture.
·
Using a wire rack is essential; it allows the heat to circulate under the wings, mimicking a deep fryer.
·
For extra heat, add a pinch of red pepper flakes to the glaze while it simmers.

Frequently Asked Questions

Can I make these wings in an air fryer?

Yes! Air fry the coated wings at 400°F (200°C) for 20-25 minutes, shaking the basket every 8 minutes until crispy, then toss with the glaze.

How do I make the sauce less spicy?

Simply reduce the amount of Sriracha to 2 tablespoons and increase the honey slightly to balance the flavors.

Why use baking powder instead of flour?

Baking powder raises the pH level of the chicken skin, which helps break down the peptide bonds and results in a much crispier, bubbled texture.

Can I use frozen chicken wings?

Yes, but they must be completely thawed and thoroughly dried with paper towels before you begin the recipe.

Video Tutorials

Honey Sriracha Chicken Wings (The Secret to Crispy Oven-Baked Wings)

Honey sriracha wings

Honey Garlic Sriracha Chicken Wings and the Secret to Crispy Baked Wings!

AIR FRYER OLD SCHOOL HONEY SRIRACHA GLAZED CHICKEN 🐔 WINGS /SWEET,SPICY AND TANGY, JUICY WINGS

What to Cook Next

See All Appetizers & Starters

Next Recipe

Spinach and Artichoke Dip with Toasted Baguette

This classic appetizer features a decadent blend of three cheeses, tender artichoke hearts, and fresh spinach baked to golden perfection. Served with crisp, garlic-rubbed baguette slices, it is the ultimate crowd-pleasing starter for any occasion.

Cook Spinach and Artichoke Dip with Toasted Baguette