I love how these crispy honey sriracha chicken wings turn out unbelievably crunchy on the outside while staying juicy inside. The sticky glaze brings together sweet honey and spicy sriracha, giving me the perfect balance of heat and sweetness in every bite.
Why You’ll Love This Recipe
I enjoy making these wings because they use simple pantry ingredients, and the baking-powder method gives me that fry-like crispiness without deep frying. The glaze comes together in minutes, and I can easily adjust the heat level to suit my taste. These wings always disappear fast whenever I serve them.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 1/2 pounds chicken wing sections
2 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
For the glaze:
1/3 cup honey
3 tablespoons sriracha (I adjust depending on my heat tolerance)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon minced garlic
Optional: a pinch of red pepper flakes for extra heat
Directions
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment or a wire rack.
I pat the chicken wings completely dry—this step helps them crisp.
I toss the wings with baking powder, kosher salt, pepper, and garlic powder until evenly coated.
I arrange the wings on the baking sheet in a single layer and bake them for 40–50 minutes, flipping halfway through, until the skin turns golden and crispy.
While the wings bake, I combine honey, sriracha, soy sauce, rice vinegar, and garlic in a small saucepan. I simmer it for 3–5 minutes until slightly thickened.
Once the wings are done, I transfer them to a large bowl and pour the glaze over them, tossing until every wing is coated.
I serve them immediately so they stay crispy.
Servings And Timing
This recipe serves 4 as an appetizer or 2 as a main dish.
I spend about 10 minutes prepping the wings and around 45 minutes baking them, plus a few minutes to glaze.
Variations
I swap sriracha for gochujang when I want a deeper, richer heat.
I add lime juice to the glaze for a tangier finish.
I sprinkle sesame seeds or chopped scallions on top for extra texture.
I use drumsticks instead of wings and simply extend the baking time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I place the wings in a 375°F (190°C) oven for 10–12 minutes so they crisp back up. I avoid microwaving because it softens the skin.
FAQs
How can I make these wings spicier?
I add extra sriracha or a pinch of red pepper flakes to increase the heat level.
Can I air-fry the wings instead of baking?
Yes, I air-fry them at 380°F (193°C) for 22–25 minutes, shaking halfway through, until crispy.
Can I prepare the wings ahead of time?
I dry-season the wings earlier in the day and keep them uncovered in the fridge to help them dry out and crisp even better.
What can I use if I don’t have baking powder?
I leave it out, but the wings won’t get quite as crispy. I never substitute baking soda because it changes the flavor.
How do I keep the wings crispy after tossing in the sauce?
I let the glaze thicken slightly before tossing, and I serve immediately to maintain crispiness.
Conclusion
I love making these crispy honey sriracha chicken wings because they’re simple, flavorful, and always a crowd-pleaser. The combination of sweet honey and spicy sriracha, paired with oven-crisped wings, gives me a dish that feels indulgent without much effort. They’re perfect for game days, gatherings, or satisfying my own sweet-spicy cravings.
Crispy Honey Sriracha Chicken Wings are oven-baked to golden perfection and tossed in a sticky, sweet-and-spicy glaze made with honey, sriracha, and garlic—perfect for game day or any spicy craving.
Total Time:55 minutes
Yield:4 servings (as appetizer) or 2 (as main dish)
Ingredients
2 1/2 pounds chicken wing sections
2 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/3 cup honey
3 tablespoons sriracha (adjust to taste)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon minced garlic
Optional: pinch of red pepper flakes
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment or a wire rack.
Pat chicken wings dry with paper towels.
In a large bowl, toss wings with baking powder, salt, pepper, and garlic powder until evenly coated.
Arrange wings in a single layer on the baking sheet and bake for 40–50 minutes, flipping halfway through, until golden and crispy.
Meanwhile, combine honey, sriracha, soy sauce, rice vinegar, and garlic in a small saucepan. Simmer for 3–5 minutes until slightly thickened.
Transfer baked wings to a bowl and toss with the warm glaze until fully coated.
Serve immediately for the crispiest texture.
Notes
Air-fry at 380°F (193°C) for 22–25 minutes as an alternative to baking.
Add lime juice to the glaze for tanginess or sesame seeds for garnish.
Store wings uncovered in the fridge pre-baking to dry out the skin for better crisping.
Reheat in oven for best results; avoid microwaving.
