Salted Honey Sriracha Wings (Printable)

Crispy wings glazed in honey and sriracha, topped with flaky salt for a sweet and spicy flavor.

# What You Need:

→ Chicken

01 - 2.5 lbs chicken wings, separated and tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Glaze

05 - 1/3 cup floral honey
06 - 3 tablespoons sriracha sauce
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon soy sauce or tamari
09 - 1 teaspoon rice vinegar

→ Finish

10 - 1 teaspoon flaky sea salt such as Maldon
11 - Chopped fresh cilantro or scallions for garnish, optional

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings very dry with paper towels to ensure maximum crispness.
03 - In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
04 - Arrange wings skin-side up on the prepared rack, leaving space between each piece for even air circulation.
05 - Bake for 40 to 45 minutes, flipping once halfway through cooking, until wings are golden and very crispy.
06 - In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir until butter melts and mixture is smooth. Remove from heat.
07 - Transfer baked wings to a large bowl. Pour glaze over hot wings and toss to coat evenly.
08 - Arrange glazed wings on a serving platter. Sprinkle immediately with flaky sea salt and garnish with cilantro or scallions if desired. Serve hot.

# Expert Suggestions:

01 -
  • Unmatched Texture: The use of baking powder creates a shatteringly crisp skin that holds up perfectly under the glaze.
  • Complex Sweet-Heat: Floral honey and sriracha create a multidimensional sauce that is both comforting and exciting.
  • Effortless Preparation: With just 15 minutes of hands-on time, you can achieve gourmet results using standard kitchen tools.
02 -
  • Maximum Dryness: The drier the wings are before they go into the oven, the crispier the skin will become. Don't skip the paper towel step.
  • Hot Glazing: Toss the wings in the glaze while they are piping hot so the sauce can slightly caramelize onto the surface.
  • Finishing Salt: Apply the flaky sea salt immediately after tossing so it adheres to the sticky glaze rather than falling off.
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