Honey Sriracha Chicken Wings (2024)

This easy-to-make Honey Sriracha Chicken Wings recipe is guaranteed to be a fan favorite at your next tailgate or family gathering. The spicy-sweet combination of Sriracha and honey is the perfect complement to the seasoning blend of these delicious fall-of-the-bone tender wings.

The perfect balance of sweet and spicy makes these mouth-watering crispy honey sriracha chicken wings a treat for your taste buds. This delicious flavor combination will have your guests asking for seconds.

Baked or grilled, honey sriracha wings will make a delicious addition to your next game-day gathering or family get-together, or just to treat yourself to deliciousness.

If you love chicken wings, make sure to try my buffalo chicken wings and Chinese sticky wings recipes.

Ingredients to make Honey Sriracha Chicken Wings

Let’s start by gathering the ingredients we need to make my Crispy Honey Sriracha Chicken Wings recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Do I have to use sriracha sauce to make this recipe?

No, you don’t. You can use your favorite hot sauce to make a honey garlic buffalo sauce. You can also use sweet chili sauce.

For a milder sauce, adjust the amount of hot sauce you use to create less spicy flavors. For a spicier sauce increase the amount of hot sauce, or add red pepper flakes or a little cayenne pepper to the sauce.

How to make Honey Sriracha Chicken Wings

Preheat the oven to 400 degrees F.

• Add the salt, black pepper, garlic powder, and smoked paprika (or sweet paprika) to a small bowl.
• Mix to combine and set the seasoning mix aside until needed.

• Add the butter to a small saucepan over low heat. When the butter is melted, add the chopped garlic, and chopped ginger to the pan, cooking for 2-3 minutes until fragrant.
  *Although fresh ginger and garlic are preferred, you can use ginger powder and garlic powder instead ( season to taste).
• Add the red pepper to the butter and whisk to combine.
• Add the sriracha, honey, rice vinegar, and soy sauce to the mixture, whisking to combine.
• Let the sauce simmer for 10 minutes more, then remove it from the heat and set it aside until needed.

*You can make the sauce ahead of time or while the wings are cooking.

• Split the wings into drummettes and wingettes, saving the tips for stock.
• Pat the wing parts dry with a paper towel and place them in a single layer on a wire rack over a baking sheet or directly on a baking sheet lined with aluminum foil or parchment paper.
• Season the wings with the seasoning mixture.
• Place the baking sheet on the center rack of the preheated oven and bake for 40-45 minutes, or until the internal temperature reaches 165 degrees.
  *Use an instant-read or meat thermometer to check the internal temperature.
• Remove the baked chicken wings from the oven and coat both sides with the honey sriracha sauce. Then, return them to the oven and bake for an additional 5 minutes.
  *This will help the sauce stick to the wings and crisp the skin.
• Remove the pan from the oven and allow the honey sriracha wings to rest for 5 minutes before serving.

Oven-baked to keep them crispy and coated with the spicy sweet honey sriracha sauce creates a flavor combination that will soon become your favorite chicken wing recipe.

Garnish the wings with chopped fresh parsley, sliced green onions, or toasted sesame seeds.

Save any leftover honey sriracha chicken wings refrigerated in an airtight container for 3-4 days.

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