Last week I tried making these wings for my friends, but I didn’t have enough time to marinate them long. If you love wings that are sticky, spicy, and just a little sweet, you are going to fall in love with this Honey Sriracha Chicken Wings recipe. The combination of sweet honey and fiery sriracha creates a perfect balance that hits all the right notes. These wings are crispy on the outside, tender on the inside, and glazed with a sauce that is glossy, spicy, and irresistible.

In the end, the flavor was still amazing, but I realized that letting them soak in the sauce for a few hours makes them so much tastier and more tender. Also, brushing them with extra glaze at the end gives them a glossy finish that looks almost professional and makes everyone ooh and aah when they come out of the oven.

I have made this recipe many times, and I use fresh garlic, a touch of smoked paprika, and just the right amount of sriracha to get the heat I love. Always taste your sauce before marinating because sriracha brands can be different, and you want the perfect balance of sweet and spicy.

You can serve these wings on a big platter for a casual gathering, some crunchy celery sticks on the side, and also with a creamy dipping sauce like ranch or blue cheese to balance the heat. They are fun to eat with your hands, perfect for game night, movie night, or even just a treat for yourself.

It’s Perfect For:

• Game day snacks
• Birthday parties or casual get-togethers
• Quick weeknight dinners
• Family movie nights
• Spicy appetizer lovers

Ingredients

• 2 lbs chicken wings
• 1/4 cup honey
• 2–3 tablespoons sriracha sauce (adjust to taste)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon cornstarch (optional, for thicker glaze)
• 1 teaspoon sesame seeds (optional, for garnish)
• Chopped green onions (optional, for garnish)

Kitchen Equipment You’ll Need

• Baking sheet lined with foil or parchment
• Medium mixing bowls
• Small saucepan for the glaze
• Whisk and tongs
• Measuring spoons and cups
• Resealable plastic bag or bowl for marinating

How to Make Honey Sriracha Chicken Wings

Step 1

Prepare the sauce: In a medium bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, olive oil, minced garlic, smoked paprika, and black pepper until fully combined. Taste the sauce and adjust sriracha if you prefer more heat.

Step 2

Marinate the wings: Place chicken wings in a large bowl or resealable zip-top bag. Pour the prepared sauce over the wings, making sure each piece is evenly coated. Cover or seal and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2–4 hours or overnight.

Step 3

Bake the wings: Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Arrange the wings in a single layer, leaving space between each piece. Bake for 35–40 minutes, flipping halfway through to ensure the wings are evenly cooked and crispy on all sides.

Step 4

Make the glaze: Pour any leftover marinade into a small saucepan. Bring to a simmer over medium heat. If a thicker glaze is desired, dissolve 1 teaspoon cornstarch in a small amount of water and whisk into the sauce. Simmer for 3–4 minutes until glossy and slightly thickened.

Step 5

Coat the wings: Transfer baked wings to a large bowl and pour the warm honey sriracha glaze over them. Toss gently until fully coated. Place on a serving platter and sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately while warm and sticky.

Tips for Making Perfect Honey Sriracha Chicken Wings

• Marinate properly: I always let my wings sit in the sauce for at least 30 minutes. Overnight is even better because the flavors soak in deeper.
• Dry before baking: Patting wings dry before baking helps them get crispier. Moist wings will steam instead of roast.
• Don’t overcrowd the pan: Spread the wings in a single layer with space between each. This helps them bake evenly and become golden and crispy.
• Flip halfway: Turning the wings halfway through baking ensures both sides are perfectly crispy and coated with the glaze.
• Thicken the glaze: Simmer leftover sauce in a saucepan. Add a little cornstarch for a thick, glossy finish that sticks to the wings.
• Adjust heat: Taste your sriracha before using. If it’s very hot, mix a bit more honey to balance it.
• Garnish: Sprinkle sesame seeds or chopped green onions before serving for extra flavor and a pretty presentation.

Optional Ingredients

• Chili flakes for extra spice
• Lime juice for a tangy twist
• Brown sugar instead of honey for deeper sweetness
• Soy sauce for more umami
• Ginger for warmth and aroma
• Toasted sesame oil for a nutty flavor

How to Serve Honey Sriracha Chicken Wings

I love serving these wings straight from the oven while they are still warm and sticky. There is something about that glossy honey sriracha glaze that makes the wings look irresistible, and it’s always fun to see everyone reach for a second piece right away. I usually arrange them on a large platter and drizzle a little extra glaze over the top for shine—it makes them look restaurant-quality even though they’re homemade.

I also like pairing the wings with crunchy vegetables on the side. Celery sticks, carrot sticks, or even cucumber slices add a refreshing crunch and help balance the heat from the sriracha. I almost always include a creamy dip like ranch or blue cheese because it makes the wings easier to enjoy for anyone who prefers milder flavors.

I sometimes serve these wings as part of a bigger meal. They go wonderfully with fried rice, a crisp green salad, or roasted vegetables. I even like to serve them with soft bread or rolls to soak up the extra glaze. These wings are flexible—they can be a fun snack, an appetizer, or even the main dish at dinner.

Is Honey Sriracha Chicken Wings Healthy?

While these wings are baked and not fried, they are still rich in flavor and sugar from the honey. They are a better choice than deep-fried wings, especially if you watch the amount of glaze you use.

You can make them slightly healthier by using less honey, serving with lots of vegetables, or choosing low-sodium soy sauce. Moderation is key, but these wings can definitely fit into a balanced diet as an occasional treat.

Variations and Substitutions

• Garlic Honey Sriracha: Add extra minced garlic to the sauce for a stronger garlicky flavor. Perfect for garlic lovers.
• Lime Honey Sriracha: Squeeze fresh lime juice into the sauce for a tangy twist that balances the sweetness.
• Ginger Honey Sriracha: Add grated ginger to give the glaze warmth and an aromatic lift.
• Spicy Sesame Wings: Drizzle with toasted sesame oil and sprinkle sesame seeds for a nutty twist.
• Oven-Barbecue Style: Swap sriracha for your favorite BBQ sauce to make a sweet-spicy barbecue version.
• Sweet and Smoky: Add smoked paprika or chipotle powder to give the wings a smoky depth.
• Sticky Asian Style: Add a splash of hoisin sauce and soy sauce for a more authentic Asian glaze.
• Extra Crispy: Bake at a higher temperature for a few extra minutes or broil briefly for crunchier skin.

How to Store and Reheat

You can store leftover wings in an airtight container in the fridge for up to 3–4 days. Keep them separate from extra glaze if you plan to reheat, so they don’t become too soggy.

To reheat, preheat the oven to 350°F (175°C). Arrange the wings on a baking sheet and warm them for 8–10 minutes, then toss with leftover glaze or fresh glaze for that sticky finish. They taste almost as good as freshly made this way.

Frequently Asked Questions About Honey Sriracha Chicken Wings

Can I use frozen wings?
Yes! You can use frozen wings, but make sure they are completely thawed before marinating. Frozen wings can release water during cooking, which may prevent them from crisping properly, so pat them dry first.

Can I make these wings spicier?
Absolutely! You can increase the sriracha or add chili flakes. Start with a little at a time because the honey balances the heat and too much can make them overpowering. Adjust gradually to find your perfect level of spice.

Can I fry these wings instead of baking?
Yes, frying is an option if you want extra crispy wings. Keep in mind that deep-fried wings won’t hold the glaze as well as baked ones, so toss them quickly in the sauce after frying. You can also finish them in the oven for a sticky coating.

How long should I marinate the wings?
For basic flavor, 30 minutes is sufficient. But for deeper flavor and more tender wings, I recommend 2–4 hours or even overnight. The longer they marinate, the more the honey sriracha flavor will soak into the meat.

Honey Sriracha Chicken Wings Recipe

Recipe by Maria MeyerCourse: Appetizers, SnacksCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Make the most delicious Honey Sriracha Chicken Wings at home! Crispy, sticky, and perfectly sweet-spicy, these baked wings are easy to prepare, full of flavor, and perfect for parties, game nights, or a quick weeknight treat.

Ingredients

• 2 lbs chicken wings

• 1/4 cup honey

• 2–3 tablespoons sriracha sauce (adjust to taste)

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar or apple cider vinegar

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground black pepper

• 1 teaspoon cornstarch (optional, for thicker glaze)

• 1 teaspoon sesame seeds (optional, for garnish)

• Chopped green onions (optional, for garnish)

Directions

• Prepare the sauce: In a medium bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, olive oil, minced garlic, smoked paprika, and black pepper until fully combined. Taste the sauce and adjust sriracha if you prefer more heat.
• Marinate the wings: Place chicken wings in a large bowl or resealable zip-top bag. Pour the prepared sauce over the wings, making sure each piece is evenly coated. Cover or seal and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2–4 hours or overnight.
• Bake the wings: Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Arrange the wings in a single layer, leaving space between each piece. Bake for 35–40 minutes, flipping halfway through to ensure the wings are evenly cooked and crispy on all sides.
• Make the glaze: Pour any leftover marinade into a small saucepan. Bring to a simmer over medium heat. If a thicker glaze is desired, dissolve 1 teaspoon cornstarch in a small amount of water and whisk into the sauce. Simmer for 3–4 minutes until glossy and slightly thickened.
• Coat the wings: Transfer baked wings to a large bowl and pour the warm honey sriracha glaze over them. Toss gently until fully coated. Place on a serving platter and sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately while warm and sticky.