Honey Sriracha Chicken Wings

Why You’ll Love This Recipe

These wings are packed with flavor and require minimal ingredients. The honey and Sriracha balance each other perfectly—sweet and fiery with a hint of tang. Whether you bake or air fry, the wings get crispy without deep frying. The sauce is simple to whip up, and the final glaze creates a glossy, sticky finish you’ll want to lick off your fingers. Plus, they’re incredibly versatile and easy to customize.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken wings (split into flats and drumettes)
• Baking powder (for extra crispiness)
• Salt and pepper
• Honey
• Sriracha
• Soy sauce
• Garlic (minced)
• Butter (optional for a richer sauce)
• Lime juice (optional for brightness)
• Sesame seeds and chopped green onions for garnish (optional)

Directions

1. Preheat your oven to 425°F (220°C), or preheat your air fryer to 390°F (200°C).
2. Pat chicken wings dry with paper towels. Toss them with baking powder, salt, and pepper in a large bowl.
3. Arrange wings on a wire rack over a baking sheet (or in the air fryer basket) in a single layer.
4. Bake for 45–50 minutes, flipping halfway, or air fry for 25–30 minutes, shaking halfway through, until golden and crispy.
5. While the wings cook, make the sauce: In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, garlic, and butter. Stir and simmer for 2–3 minutes until slightly thickened.
6. Remove wings from the oven or air fryer. Toss immediately in the honey Sriracha sauce until evenly coated.
7. Garnish with sesame seeds and green onions if desired. Serve hot.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 45 minutes (oven) or 30 minutes (air fryer)
Total time: Approximately 55 minutes (oven) or 40 minutes (air fryer)

Variations

• Extra Spicy: Add a dash of cayenne or more Sriracha to the sauce.
• Mild Version: Reduce the amount of Sriracha and increase honey slightly.
• Asian-Inspired: Add a splash of rice vinegar and a bit of grated ginger for complexity.
• Grilled Option: Grill the wings and brush with sauce during the last few minutes of cooking.
• Boneless: Use boneless chicken bites or tenders for a kid-friendly option.

Storage/Reheating

Store leftover wings in an airtight container in the fridge for up to 4 days.
To reheat, place in a 375°F (190°C) oven or air fryer for 8–10 minutes until hot and crispy.
Microwaving is possible but will soften the texture. Avoid freezing fully sauced wings, but you can freeze the cooked, unsauced wings for up to 2 months.

FAQs

What makes the wings crispy without frying?

Using baking powder and high heat draws out moisture and helps the skin crisp up beautifully in the oven or air fryer.

Can I make the sauce less spicy?

Yes, simply reduce the amount of Sriracha and increase the honey slightly to adjust the heat level.

Can I use frozen wings?

Yes, just make sure to thaw and pat them dry thoroughly before seasoning and cooking for the best texture.

Why use baking powder instead of flour?

Baking powder changes the pH of the skin, helping it brown and crisp without the need for deep frying.

What’s the best Sriracha to use?

Any store-bought Sriracha will work. Huy Fong is the most common, but other brands like Thai Kitchen or organic versions are also great.

Can I double the sauce for extra dipping?

Absolutely. Just simmer it longer to thicken if you’re serving it on the side or drizzling extra over the wings.

Are these wings gluten-free?

They can be—just use a gluten-free soy sauce or tamari.

What can I serve with honey Sriracha wings?

Celery sticks, ranch or blue cheese dip, fried rice, or even a fresh cucumber salad work well.

Can I make the sauce ahead of time?

Yes, the sauce can be made and stored in the fridge for up to 5 days. Reheat before tossing with the wings.

Are these good for meal prep?

They’re best fresh, but you can cook the wings ahead and reheat them in the air fryer, then toss in fresh sauce right before serving.

Conclusion

Honey Sriracha chicken wings are a delicious blend of spicy, sweet, and savory—perfect for everything from casual dinners to game day snacks. Crispy on the outside, juicy on the inside, and coated in a sticky glaze that’s full of flavor, these wings are an instant crowd-pleaser. Once you try them, they’ll become a regular part of your rotation.

Honey Sriracha Chicken Wings

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Honey Sriracha chicken wings are crispy, juicy, and coated in a sweet and spicy glaze made from honey, Sriracha, and garlic. Baked or air-fried for a healthier twist, these wings are a crowd-pleasing appetizer or snack that packs bold flavor in every bite.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Appetizer
• Method: Air Fryer or Oven
• Cuisine: Asian-Inspired
• Diet: Halal

Ingredients

• 2 lbs chicken wings (split into flats and drumettes)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup honey
• 1/4 cup Sriracha
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon butter (optional)
• 1 teaspoon lime juice (optional)
• Sesame seeds and chopped green onions, for garnish (optional)

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Instructions

1. Preheat oven to 425°F (220°C) or air fryer to 390°F (200°C).
2. Pat chicken wings dry with paper towels. In a bowl, toss them with baking powder, salt, and pepper until evenly coated.
3. Place wings in a single layer on a wire rack over a baking sheet, or in an air fryer basket. Do not overcrowd.
4. Bake for 45–50 minutes, flipping halfway through, or air fry for 25–30 minutes, shaking halfway, until golden and crispy.
5. Meanwhile, make the sauce: In a saucepan over medium heat, combine honey, Sriracha, soy sauce, garlic, and butter. Stir and simmer for 2–3 minutes until slightly thickened. Add lime juice if using.
6. Remove wings from oven or air fryer and immediately toss in the warm honey Sriracha sauce until well coated.
7. Garnish with sesame seeds and chopped green onions. Serve hot.

Notes

• For crispier wings, ensure they are thoroughly dry before coating with baking powder.
• Use parchment under the wire rack for easier cleanup.
• Adjust heat by modifying the amount of Sriracha or adding cayenne for extra spice.
• Double the sauce for dipping or drizzling.
• For gluten-free, use tamari instead of soy sauce.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 420
• Sugar: 14g
• Sodium: 850mg
• Fat: 26g
• Saturated Fat: 7g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 115mg