Introduction

These Crispy Honey Sriracha Chicken Wings deliver the perfect balance of sweet, spicy, and savory flavors with an irresistible crunch that will have everyone reaching for more. What makes this recipe truly special is the technique—achieving that coveted crispy exterior without deep frying. Instead, a simple oven method creates wings that rival any restaurant version, while the sticky-sweet glaze with a spicy kick transforms them into something truly crave-worthy. Whether you’re hosting game day, planning a casual get-together, or just treating yourself to a flavor-packed dinner, these wings hit all the right notes. They’re easier than takeout, more affordable than your favorite wing spot, and guaranteed to disappear from the plate within minutes.

Quick Info

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Calories: 390 per serving
Fat: 24g per serving
Cuisine: Asian-American Fusion

Why You’ll Love This Recipe

Restaurant-Quality at Home: Achieves the perfect crispy texture without professional equipment.
Customizable Heat Level: Easily adjust the sriracha amount to make them as mild or fiery as you prefer.
Crowd-Pleaser: Universally loved by adults and kids (with less spice for little ones).
Make-Ahead Friendly: Can be partially prepared in advance for quick final cooking.
Budget-Friendly: Chicken wings are often more affordable than other cuts of meat.
No Deep Fryer Required: Gets that perfect crunch without the mess and calories of deep frying.
Perfect for Entertaining: Casual enough for game day but impressive enough for any gathering.

Ingredients

For the Wings:

2 pounds chicken wings, split at joints with tips removed
1 tablespoon baking powder (NOT baking soda)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

For the Honey Sriracha Glaze:

1/3 cup honey
1/4 cup sriracha sauce
2 tablespoons soy sauce (low-sodium preferred)
2 tablespoons unsalted butter
1 tablespoon rice vinegar
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon lime juice
2 teaspoons sesame oil

For Garnish:

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Lime wedges for serving
Celery sticks (optional)
Ranch or blue cheese dressing (optional)

Instructions

Prep the wings: Pat the chicken wings very dry with paper towels. This is crucial for achieving maximum crispiness.
Season the wings: In a large bowl, combine the baking powder, salt, garlic powder, onion powder, and black pepper. Add the dried wings and toss until evenly coated.
Prepare for baking: Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack lightly with cooking spray. Arrange the wings in a single layer on the rack, making sure they don’t touch.
Initial drying phase: Place the wings in the refrigerator, uncovered, for 1-2 hours if time permits. This helps the skin dry out further for extra crispiness. (Skip this step if you’re short on time.)
Preheat and bake: Preheat your oven to 250°F (120°C). Bake the wings on the lower-middle rack for 30 minutes. This initial low-temperature cooking helps render the fat from the skin.
Increase temperature: Without removing the wings, increase the oven temperature to 425°F (220°C) and continue baking for another 40-45 minutes, turning the wings over halfway through, until they are golden brown and crispy.
Prepare the glaze: While the wings are in their final baking stage, make the honey sriracha glaze. In a small saucepan over medium heat, combine honey, sriracha, soy sauce, butter, rice vinegar, minced garlic, ginger, lime juice, and sesame oil. Bring to a simmer and cook for about 5 minutes until slightly thickened, stirring occasionally.
Glaze the wings: When the wings are done, transfer them to a large bowl. Pour about 2/3 of the glaze over the wings and toss to coat evenly.
Final crisping: Return the glazed wings to the wire rack and bake for an additional 5 minutes to set the glaze.
Serve: Transfer the wings to a serving platter. Drizzle with the remaining glaze, then sprinkle with sliced green onions and sesame seeds. Serve with lime wedges, celery sticks, and your choice of dipping sauce if desired.

History of Honey Sriracha Wings

The fusion of honey and sriracha on chicken wings is a relatively modern culinary creation that exemplifies American food innovation. Traditional Buffalo wings originated in Buffalo, New York in the 1960s, but the Asian-inspired twist with sriracha gained popularity in the early 2010s as sriracha sauce (a Thai hot sauce named after the coastal city of Si Racha) became a mainstream condiment in American kitchens.

The sweet-and-spicy flavor profile has roots in several Asian cuisines, particularly Korean fried chicken and Chinese sweet-and-sour dishes. This particular combination—crispy wings with a sticky, spicy-sweet glaze—represents the beautiful cultural exchange that happens in American cuisine, where traditional cooking techniques meet global flavors.

The honey sriracha wing trend exploded on restaurant menus and food blogs around 2012-2014, becoming a staple offering at sports bars and wing establishments across the country. Today, it stands as one of the most popular wing variations, beloved for its perfect balance of sweet heat that appeals to a wide range of palates.

Recipe Notes & Tips

The Secret to Crispiness: Don’t skip the baking powder—it changes the pH level of the chicken skin, helping it crisp up beautifully. Just make sure it’s aluminum-free baking powder to avoid any metallic taste.
Wing Preparation: For maximum crispiness, the wings must be completely dry before coating with the baking powder mixture. Pat them thoroughly with paper towels, or for even better results, let them air-dry in the refrigerator for 1-2 hours before proceeding.
Heat Level Adjustment: For milder wings, reduce sriracha to 2 tablespoons and increase honey to 1/2 cup. For extra spicy wings, add 1 teaspoon of cayenne pepper to the glaze or a tablespoon of your favorite hot sauce.
Make-Ahead Options: The wings can be seasoned with the baking powder mixture up to 24 hours in advance and kept uncovered in the refrigerator. The glaze can also be made up to 3 days ahead and reheated before using.
Alternative Cooking Methods: These wings can also be prepared in an air fryer at 380°F for 22-25 minutes, turning halfway through, then glazed as directed. For grilling, cook over indirect medium heat for 30-35 minutes, turning occasionally, until crisp.
Sauce Variations: Try adding 1 tablespoon of hoisin sauce to the glaze for more depth, or substitute half the honey with maple syrup for a different dimension of sweetness.
Serving Suggestion: For a complete spread, serve alongside cold sesame noodles, Asian slaw, or steamed rice to balance the flavors and make it a full meal.
Storage Tips: Leftover wings will keep in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-15 minutes to restore crispiness rather than microwaving, which will make them soggy.