Sweet, spicy and lick your fingers delicious - these Honey Sriracha Chicken Wings will be your new favorite chicken wings recipe. Perfectly crispy wings tossed in a honey sriracha sauce these baked chicken wings will keep you coming back for more.
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Perfect for game day, football season, or just craving something spicy, this is the best honey sriracha wings recipe for you.
If you love this recipe, then you need to check out my other wings recipes such as Adobo Chicken Wings, Honey Garlic Chicken Wings, and Sticky Asian Chicken Wings.
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Here's what you need
Chicken Wings:
- chicken wings (split)
- cornstarch
- garlic powder
- paprika
- baking powder
- salt
- black pepper
Honey Sriracha Sauce:
- mild sriracha
- honey
- cold butter
See recipe card for quantities.
How to make Honey Sriracha Wings
These baked chicken wings are so easy to make, here are my step-by-step instructions.
- Step 1: Season your chicken wings
- Step 2: Combine it well
- Step 3: Arrange in a baking tray or air fryer basket.
- Step 4: Cook in oven or air fryer and make the sauce.
- Step 5: When the chicken is cooked and crispy, add it to the sauce. Toss, toss, toss!
- Step 6: ENJOY!
- Prep the Wings: Preheat your oven to 400°F (or air fryer to 375°F). Pat the chicken wings dry with a paper towel to ensure extra crispiness.
- Season the Wings: In a bowl, toss the wings with cornstarch, garlic powder, paprika, baking powder, salt, and black pepper until evenly coated.
Bake or Air Fry: - Oven: Arrange the wings on a wire rack set over a baking sheet lined with parchment paper. Bake for 45-50 minutes, flipping halfway, until golden and crispy.
- Air Fryer: Place wings in a single layer in the air fryer basket. Cook for 20-25 minutes, flipping halfway, until crispy and fully cooked.
- Make the Sauce: In a large pan over medium heat, add the sriracha and honey. Stir until combined. Gradually add the cold butter, stirring constantly until the sauce thickens and becomes glossy.
- Coat the Wings: Add the crispy wings to the sauce. Toss until fully coated and caramelized.
- Serve: Transfer the wings to a serving platter and dig in while they're hot! Enjoy the perfect blend of sweet heat and irresistible crispiness.
Substitutions
- Cornstarch ➝ Try arrowroot starch or a light dusting of flour for crisp texture on the surface of the chicken.
- Garlic powder ➝ Swap with onion powder for similar depth and extra flavor.
- Paprika ➝ Use cayenne pepper for a spicier kick-go light!
- Baking powder ➝ Needed for crispiness, but baking soda + cornstarch can work in a pinch.
- Salt & Black Pepper ➝ Add seasoned salt or a bit of cayenne pepper for boldness.
- Mild Sriracha ➝ Mix soy sauce with lime juice for a tangy twist on the classic wing sauce.
- Honey ➝ Use maple syrup or agave for sticky-sweet balance with spicy flavors.
- Cold Butter ➝ Unsalted butter is best, but olive oil works for a dairy-free sauce recipe.
Equipment
- Baking tray
- Air Fryer * if you're using an air fryer
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How to store and reheat baked chicken wings
Storing:
Store leftover honey sriracha chicken wings in an airtight container in the fridge for up to 4 days.
Reheating:
To reheat, toss them in a large bowl, then bake at 375 degrees F for 10-12 minutes until hot and crispy. For best results, avoid the microwave-it makes the skin soggy.
Top tips for success
- Love more spice? Drizzle extra hot sauce or switch to a spicier sriracha for that fiery kick.
- Add a bit of baking powder to make your chicken wings extra crispy!
- Simmer sauce on low heat to melt in butter and make the sriracha glaze more glossy.
Honey Sriracha Chicken Wings - FAQ
Bake at 400°F for 40-45 minutes. Check the internal temperature hits 165°F. This method gives crispy sticky wings-the best way for oven lovers.
Air fry at 375°F for 22-25 minutes. Shake halfway so the surface of the chicken crisps evenly. Finish with your favorite wing sauce or sauce recipe.
Sriracha blends spicy flavors with slight sweetness-perfect for balanced sticky wings or any bold sauce recipe.
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Honey Sriracha Chicken Wings
Ingredients
Method
- Prep the Wings: Preheat your oven to 400°F (or air fryer to 375°F). Pat the chicken wings dry with a paper towel to ensure extra crispiness.
- Oven: Arrange the wings on a wire rack set over a baking sheet lined with parchment paper. Bake for 45-50 minutes, flipping halfway, until golden and crispy.
- Air Fryer: Place wings in a single layer in the air fryer basket. Cook for 20-25 minutes, flipping halfway, until crispy and fully cooked.
- Make the Sauce: In a large pan over medium heat, add the sriracha and honey. Stir until combined. Gradually add the cold butter, stirring constantly until the sauce thickens and becomes glossy.
- Coat the Wings: Add the crispy wings to the sauce. Toss until fully coated and caramelized.
Notes
- Love more spice? Drizzle extra hot sauce or switch to a spicier sriracha for that fiery kick.
- Add a bit of baking powder to make your chicken wings extra crispy!
- Simmer sauce on low heat to melt in butter and make the sriracha glaze more glossy.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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