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Best Crispy Honey Sriracha Baked Chicken Wings Recipe

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These oven-baked chicken wings deliver a deep-fried crunch without the mess, coated in a sticky sweet-heat honey sriracha glaze that clings to every bite. Perfect for game day or a weeknight treat.

Ingredients

Scale
  • 2 lbs (about 900g) chicken wings, separated into drumettes and flats
  • 1½ teaspoons baking powder (aluminum-free preferred)
  • 1 tablespoon cornstarch
  • 1 teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ⅓ cup (115g) honey (runny, liquid honey)
  • 3 tablespoons sriracha
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 tablespoon unsalted butter
  • Sesame seeds and sliced green onions for garnish (optional)

Instructions

  1. Preheat your oven to 250°F (120°C).
  2. If wings are whole, cut at the joint into drumettes and flats. Discard wing tips or save for stock. Pat every piece thoroughly dry with paper towels.
  3. In a large bowl, combine baking powder, cornstarch, salt, garlic powder, and black pepper. Whisk until evenly distributed.
  4. Add dried wings to the bowl and toss with your hands until every piece is evenly coated.
  5. Place a wire rack inside a rimmed baking sheet and spray lightly with cooking spray. Arrange wings in a single layer with space between each piece.
  6. Bake at 250°F (120°C) for 30 minutes.
  7. Increase oven temperature to 425°F (220°C). Bake for another 40-50 minutes, rotating the pan halfway through, until deep golden brown and crispy.
  8. While wings bake, make the glaze: In a small saucepan, combine honey, sriracha, rice vinegar, soy sauce, and butter. Heat over medium-low, stirring occasionally, until butter melts and mixture comes to a gentle simmer. Let bubble for 2-3 minutes until slightly thickened. Remove from heat.
  9. Check internal temperature of wings with an instant-read thermometer; they should reach 165°F (74°C).
  10. Transfer hot wings to a large bowl. Pour about two-thirds of the glaze over wings and toss gently with tongs until evenly coated. Reserve remaining glaze for serving.
  11. Serve immediately on a platter, garnished with sesame seeds and sliced green onions.

Notes

Pat wings extremely dry for maximum crispiness. Do not skip the wire rack; it allows air circulation for even crispiness. Toss wings in glaze no more than 15 minutes before serving to maintain crunch. For make-ahead, bake wings without glaze, cool, then reheat at 400°F (200°C) for 10 minutes before glazing.

Nutrition

Keywords: crispy baked chicken wings, honey sriracha wings, oven baked wings, game day appetizer, sweet and spicy wings

Find it online: https://cookluma.com/best-crispy-honey-sriracha-baked-chicken-wings-recipe/