These honey sriracha chicken wings are absolutely mouthwatering thanks to that perfect balance between sticky-sweet and fiery-hot! I’ve got the secret to oven-baked wings that are tender inside with the crispiest exterior, making these just as delicious as restaurant wings.
When my husband’s friends are coming over for game day, we always put wings on the menu. Whether it’s these honey sriracha chicken wings, Sweet ‘n Spicy Chili Lime Chicken Wings, Garlic Parmesan Chicken Wings or these Korean BBQ Chicken Wings, they are ALWAYS a hit—and that’s because I’ve cracked the code to achieving the perfect tender interior and crispy-crunchy exterior without deep-frying. (And no, it’s not baking powder or baking soda. Read on to learn my method for perfection!)
What Makes This Baked Chicken Wing Recipe Work
Over the years, I’ve trialed a lot of different tips for making crispy chicken wings in the oven. These honey sriracha chicken wings use all the best methods I’ve picked up along the way:
- Start with quality chicken wings. Buy your chicken wings from the butcher and make sure they are raw. If you have to buy frozen, just make sure your wings are completely thawed before baking them.
- Dry them well. Pat your chicken wings dry with a paper towel before tossing them with the oil and seasonings. If they’re damp, tossing them in oil essentially locks that moisture into the skin, which will keep it from getting crispy.
- Bake them on a rack. Using a baking rack allows the fat to drip off the chicken as it bakes and helps with a crispy exterior.
- Finish under the broiler. After you’re done baking your chicken wings to the recommended 165ºF, you’ll broil them to crispy perfection.
What You’ll Need
You don’t need much to make these crispy honey sriracha chicken wings! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Chicken wings and drumettes – Using a mix gives you the best of both textures and sizes.
- Avocado oil – Or another high smoke point oil.
- Salt and pepper – To season the chicken.
- Unsalted butter – Forms the base of the sauce.
- Ginger and garlic – Using fresh ginger and garlic gives the sauce a bolder flavor than dried.
- Smoked paprika – For just a hint of smoky flavor.
- Ground cloves – My secret ingredient to add complexity and depth. It’s that little somethin’-somethin’.
- Honey – Use a drippy, runny honey, not a solid one.
- Sriracha – I use a lot in this recipe, but you can tweak the amount to your tastes.
- Lime juice – Fresh lime juice brightens things up. Don’t use bottled!
How to Make Honey Sriracha Chicken Wings
Here’s a rundown of what you’ll need to do:
- Season the wings. Pat the chicken dry, then toss with avocado oil, salt, and pepper.
- Roast until crispy. Bake the wings at 400°F on a wire rack set on a foil-lined baking sheet. Flip the wings after 20 minutes, then bake 20 minutes more.
- Broil. Once the chicken reaches 165ºF, broil for 8 to 10 minutes, or until browned.
- Make the sauce. Melt the butter in a saucepan, then add the ginger and garlic. Once fragrant, add the remaining ingredients and simmer for 4 to 5 minutes.
- Toss and serve. Coat the wings with the sauce and garnish with chives, if desired, before serving.
Recipe Variations
I have a few ideas for switching up this recipe if you’d like, or come up with your own ideas!
- Add sesame seeds. Instead of chives, garnish your wings with white or black (or both) sesame seeds for a little bit of crunch and nuttiness.
- Use the air fryer. Cook wings at 380°F for 22–25 minutes, turning at the halfway point.
- Make maple sriracha wings. Swap out the honey for a dark, robust maple syrup for a different flavor.
- Try another hot sauce. Cholula would be awesome too, or put that hot sauce collection in your pantry to use!
Serving Suggestions
Go the traditional route and serve your wings with celery and carrot sticks for crunch and ranch to cool down the heat. (I don’t know that blue cheese dressing would go with the flavor of these wings, but you do you!)
When I’m making these for a game day party, I love pairing them with Loaded Sweet Potato Fries and a fun dip like my Mexican Street Corn Dip or Creamy Queso Blanco. Something for everyone!
Storage and Reheating
- Storage: Store leftover honey sriracha chicken wings in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat in a 375°F oven or air fryer until warmed through and crisp. Don’t use the microwave, or the chicken won’t be as crispy on the outside or tender on the inside.
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Description
These honey sriracha chicken wings are oven-baked until crispy, then tossed in a sticky, sweet-heat glaze for an easy game day win!
- Preheat oven to 400°F.
- Add chicken to a large bowl. Pat chicken dry.
- Drizzle with 2 tablespoons of avocado oil. Season with sea salt and black pepper. Gently toss to coat all the chicken.
- Place chicken on a wire rack lined baking sheet. (if you don’t have a wire rack, use parchment paper)
- Bake for 40 minutes, flipping the chicken after 20 minutes.
- Turn the Broiler on to HIGH.
- Place chicken under broiler for 8-10 minutes, until browned.
- In the meantime, to a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
- Next add in smoked paprika, ground cloves, honey, Sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
- Once chicken is done add to a large bowl. Pour honey sriracha sauce over the top and toss to coat all the wings with the sauce.
- Garnish with chopped chives.
Nutrition
- Serving Size: 3-4 wings
- Calories: 247
- Sugar: 8 g
- Sodium: 224 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 16 g
- Cholesterol: 106 mg