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Home » Recipes » Appetizers

Published: Jul 24, 2023 by Amanda McGrory-Dixon

Favorite Honey-Sriracha Chicken Wings

Jump to Recipe
A hand dipping a honey-sriracha wing into a bowl of ranch dressing with text overlay on top of the image.
A hand dipping a honey-sriracha wing into a bowl of ranch dressing with text overlay on top of the image.

Make your guests full and happy at your next party and serve these honey-sriracha wings! Ultra crispy chicken wings are tossed with a sweet and spicy honey-sriracha BBQ sauce to make one irresistible party snack. No matter the occasion, these delicious chicken wings are always a crowd favorite.

A plate of the honey-sriracha chicken wings on a white plate with sesame seeds sprinkled around it and some sriracha sauce in the background.
Jump to:
  • Why You’ll Love This Recipe
  • Ingredients
  • Step-by-Step Instructions
  • Delicious Serving Suggestions
  • Storing, Freezing and Reheating Wings
  • Recipe FAQs
  • Expert Tips
  • Perfect Pairing
  • Enjoy More Football Season Snacks
  • 📖 Recipe

Why You’ll Love This Recipe

Made for sriracha lovers: Meet your perfect chicken wing recipe. The spicy sriracha BBQ sauce gives these wings the perfect kick, and you can easily tailor the amount of hot sauce to your liking. 

No deep frying required for crispy skin: Of course, you’re more than welcome to fry these wings, but thanks to a special baking technique, we can achieve that same crunch with the oven. 

Mostly calls for make-ahead preparation: Hosting parties is a lot of work, so I always recommend serving as many make-ahead dishes as possible to allow yourself to actually enjoy the time with company. These honey-sriracha chicken wings are perfect for that. 

Related: Love wings? Make sure you also try these mango-habanero chicken wings and smoked turkey wings — they're a favorite for game day.

Ingredients

The chicken wing ingredients on a brown wooden board with white and black labels next to each item.

Chicken wings: I recommend buying whole chicken wings and then splitting them yourself. Splitting chicken wings is so simple, and we’ll walk through the process. Plus, they’re much cheaper than separated party wings, and I always find they’re meatier.

Salt: For the best flavor and texture, we use the salt to dry brine the wings the night before serving. 

Baking powder: This is the secret ingredient to achieving perfectly crispy wings in the oven. It also works great in the air fryer or smoker. If you plan to fry the wings, you can skip the baking powder.

Honey-sriracha BBQ sauce: To make my honey-sriracha BBQ sauce, we need the sriracha hot chili sauce, honey, ketchup, garlic cloves, apple cider vinegar, fish sauce and fresh ginger.

Step-by-Step Instructions

Prepare the Honey-Sriracha Wing Sauce

Step 1: We add all the honey-sriracha sauce ingredients to a small saucepan and stir to make one cohesive mixture (photo 1). 

A wooden spoon stirring the sriracha wing sauce in a small stainless steel saucepan on the stove-top range.

Step 2: Now we bring the sauce to simmer over medium heat and continue to cook it for about 10-20 minutes (photo 2).

The honey-sriracha wing sauce simmering on the stove-top range in a small stainless steel saucepan.

And that’s it! How easy was that? We transfer the sauce to a sterile, airtight container and store it in the refrigerator for up to several weeks until we’re ready to use it. 

Prepare the Chicken Wings

Step 1: With our sauce made, we’re ready to start on the chicken wings. To separate the whole chicken wings, we first cut off the tip (photo 3).

From here, we find the knob-like bone at the bottom of the drumette (photo 4) and cut right directly underneath that bone to separate the wing into two pieces like so (photo 5).

A collage showing the process of separating the whole chicken wings on a brown wooden cutting board.

Step 2: For extra flavorful wings with the perfect crispy skin, we want to dry brine the wings, and the process couldn’t be simpler. We use paper towels to remove any extra moisture from the skin, sprinkle salt all over the skin and place the wings uncovered in the refrigerator for at least eight hours and up to 24 hours (photo 6).

The chicken wings on a brown wooden cutting board after they've been coated with salt to dry brine.

Technically, this step is optional, but it does make for better wings. I recommend planning ahead.

Step 3: After dry brining, we remove the wings from the refrigerator and toss them with baking powder (photo 7).  

The chicken wings in a large glass mixing bowl covered in baking powder after dry brining in the refrigerator.

Step 4: Once we coat our chicken wings, we place them in a single layer on a greased wire rack within a large baking sheet (photo 8). For easy clean-up, we can cover the baking sheet with aluminum foil or parchment paper.

Initially, we cook the wings in a 250-degree F oven for 30 minutes. By first using a low heat, this helps render the fat from the skin. Now we increase the heat to 425 degrees F and bake for another 40-50 minutes to help us achieve that perfectly crispy skin. 

The wings on a gold wire rack on top of a baking sheet after they're tossed with baking powder and before they bake in the oven.

Step 5: The wings are ready when they reach an internal temperature of 175 degrees F. While the wings are safe to eat at 165 degrees F, cooking them longer helps break down the collagen and connective tissue for more tender meat. An instant-read meat thermometer works well to ensure the wings reach the correct temperature.

All that’s left is to toss the wings with our honey-sriracha BBQ sauce, and they’re ready for snacking (photo 9). We can toss the wings in a large bowl or place them in a resealable bag and shake it well. 

The wings in a large glass mixing bowl after they've been tossed with the homemade honey-sriracha BBQ sauce.

Note: Baked chicken wings is the most popular preparation method for home cooks, but you can absolutely prepare them in other ways. Here are a few alternative ways you can also cook the wings.

  • Smoked wings
  • Air fryer wings
  • Deep fryer wings
  • Grilled wings

Delicious Serving Suggestions

I love serving these spicy, sticky wings with a little chopped cilantro, toasted sesame seeds and fresh lime juice. For classic wing accompaniments, don’t forget baby carrots, celery sticks, and a side or ranch or blue cheese dressing, but you might want some other fun party snacks. These are a few of my favorites.

  • Smoked bacon-wrapped jalapeño poppers
  • Green chile and artichoke dip
  • Truffle deviled eggs
  • Smoked chorizo queso
  • Everything bagel hummus
  • Smoked salsa

Storing, Freezing and Reheating Wings

Wings are at their best when served immediately, so that’s what I recommend when hosting company. But if you’d like to reheat them for your own snack, here’s how to enjoy those leftovers.

  • Allow the wings to cool completely and then store them in an airtight container for up to three to four days.
  • To reheat the wings, let them sit at room temperature for 15-30 minutes. This removes the chill and helps with more even reheating.
  • Place the wings in a single layer on the greased baking rack and spritz them with water to help keep them moist.
  • Bake the chicken wings in a 350-degree F oven for five minutes, flip the wings and bake for five more minutes.

Want to freeze your leftover wings? No problem.  

  • Let the wings cool and then move them to a freezer bag and lay it flat.
  • For best results, freeze the wings for three to six months.
  • When you’re ready to thaw, move the wings to the refrigerator for 24 hours. If you need the wings sooner, place the sealed bag in a bowl of cold water in the refrigerator.
  • Follow the above directions to reheat. 
An aerial view of the honey-sriracha chicken wings on a white plate and brown wooden board with the honey-sriracha sauce and brunch of cilantro in the top corners.

Recipe FAQs

Why should I dry brine chicken wings?

The salt from dry brining brings out the moisture from the skin and meat. While the wings dry brine in the refrigerator, the moisture eventually reabsorbs the salt back into the meat, resulting in juicier, tastier chicken and ultra crispy skin.

How many wings should you plan for serving?

For an appetizer, expect to serve four trimmed wings per person. If you serve these wings for dinner, serve eight trimmed wings per person. 

Can you bake the wings whole?

Wings are much easier to eat trimmed, but you can bake and serve them whole if you prefer. That said, trimming wings really is simple and doesn’t take very long, so I much prefer to separate the wings.

How spicy are these wings?

While the sriracha sauce has a kick, most people can enjoy them just fine without them tasting too spicy. Of course, if you prefer more fiery wings, you can add cayenne pepper to taste or increase the amount of sriracha in the sauce.

Expert Tips

Double check to ensure you use baking powder, not baking soda: The two are very different products and not interchangeable. 

Ensure the wings don’t overlap: If we overcrowd the pan, they won’t get that crispy skin. 

Serve with side plates for those bones and plenty of napkins or wet wipes: Eating wings is never a clean affair, so we want to be prepared for sticky fingers.

Do not rinse the dry brine: We want the skin to be as dry as possible. There’s no reason to rinse off the salt. 

Allow the wings to rest after baking: This gives the juices a chance to redistribute to the meat. Just five minutes will do. We don’t want to let them rest for too long, or we’ll lose that crispy skin.

Perfect Pairing

With these honey-sriracha wings, you’ll love a cold kolsch on the side. This light, crisp beer acts as a palate refresher between every bite, and it offers a touch of malt sweetness with plenty of bubbly effervescence to balance the spice.

Prefer a wine? You’ll appreciate a gewürztraminer. Like the kolsch, this wine has a sweet side to counter the sriracha, and the sauce’s ginger and honey pair nicely with the wine’s floral notes.

Or perhaps you’d like a cocktail. A margarita’s burst of fresh lime is perfect with that sweet and spicy sauce. To really amp up the spice, you can try my cucumber-jalapeño margarita, featuring a fresh ginger syrup, or you can keep it simple with my Cadillac margarita or Texas margarita.

I also have a guide to fruity margaritas that would be great. Just like the suggested beer and wine pairings, you’ll adore the extra sweetness from the fresh fruits.

When you need the perfect party snack, these crispy honey-sriracha chicken wings always hit the spot. Your friends and family are guaranteed to gobble them up, and they're sure to become a favorite appetizer for any and all gatherings.

Cheers!

A hand dipping a honey-sriracha wing in a white bowl filled with ranch dressing and a bundle of fresh cilantro in the background.

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If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.

📖 Recipe

A close-up shot of the honey-sriracha wings on a white plate on a brown wooden surface with cilantro and sesame seeds sprinkled to the left.

Favorite Honey-Sriracha Chicken Wings

Make your guests full and happy at your next party and serve these honey-sriracha wings! Ultra crispy chicken wings are tossed with a sweet and spicy honey-sriracha BBQ sauce to make one irresistible party snack. No matter the occasion, these delicious chicken wings are always a crowd favorite.
5 from 98 votes
Print Pin Rate
Course: Appetizers
Cuisine: American-Asian Fusion
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 40 minutes minutes
Servings: 8 people
Calories: 356kcal
Author: Amanda McGrory-Dixon

Equipment

  • 2 9-inch-by-13-inch baking sheets with wire racks

Ingredients

Honey-Sriracha BBQ Sauce

  • 1 ½ cups ketchup
  • 3 garlic cloves minced or grated
  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons sriracha (see notes)

Chicken Wings

  • 4-5 pounds whole chicken wings thawed
  • Salt
  • 1 tablespoon baking powder
  • Ranch dressing or blue cheese dressing for serving, optional
  • Celery and carrot sticks  for serving, optional

Instructions

Honey-Sriracha BBQ Sauce

  • In a small saucepan, stir together all the ingredients to make one cohesive mixture. Cook over medium-high heat on a small burner until the mixture comes to a high simmer. Stir frequently to prevent burning.
  • Reduce heat to keep the mixture at a simmer. Cook for about 20 minutes, continuing to stir frequently. Pour into an airtight container and store in the refrigerator for up to several weeks.

Chicken Wings

  • Trim off the wing tip. Locate the knob-like bone at the bottom of the drumette. Cut right underneath that bone to separate the drumette and flat into two pieces. Repeat for all wings.
  • Pat the wings dry with a paper towel. Sprinkle the skin with salt. Place in the refrigerator uncovered for at least eight hours and up to 24 hours to dry brine.
  • Remove the wings from the refrigerator and toss with baking powder to coat evenly.
  • Place the wings skin-side up on the greased wire racks in the baking sheets, ensuring that the wings don't touch to avoid overcrowding. Let the wings sit at room temperature for 15-30 minutes. Meanwhile, heat the oven to 250 degrees F and place one oven rack in the lower-middle position and the other oven rack in the upper-middle position. Bake at 250 degrees F for 30 minutes on the lower-middle rack. Move the wings to the upper-middle rack, increase the heat to 425 degrees F and bake until they reach an internal temperature of 175 degrees F, about 40-50 minutes.
  • Remove the wings from the oven. Toss with the honey-sriracha wing sauce. Allow the wings to rest for five minutes and then serve right away. If desired, serve with your favorite dressing and celery and carrot sticks. Enjoy!

Notes

  • The amount of sriracha listed is for a mildly spiced sauce. If you'd like more heat, add more sriracha to taste.
  • If you don't have time to dry brine, you can skip this step, but it's recommended to plan for this process to get the crispiest skin and juiciest, most flavorful meat. Dry brining first thing in the morning for dinner is perfect.
  • Leftover wings can be stored in the refrigerator for three to four days. When you're ready to reheat, remove them from the refrigerator for 15-30 minutes. Spritz them with water and bake in a 350-degree oven for 5 minutes, flip and bake for another five minutes.
  • To freeze leftover wings, place in a freezer-safe bag and freeze flat. Thaw them by placing them in the refrigerator overnight. Once thawed, you can reheat them as directed above.
  • Don't mix up baking powder with baking soda. They are not interchangeable.
  • This baking method was adapted from Cooks Illustrated.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 4wing pieces | Calories: 356kcal | Carbohydrates: 22g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1037mg | Potassium: 351mg | Fiber: 0.2g | Sugar: 19g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @BurrataandBubbles or tag #burratandbubbles!

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    5 from 98 votes (93 ratings without comment)

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    Recipe Rating




  1. Nancy says

    September 09, 2023 at 7:45 am

    This sounds wonderful, but we eat only kosher, so the chicken has already been salted/dry brined. So couldn't I skip this step..wouldn't it make the chicken too salty? Also, we LOVE Sriracha. I am puzzled that the ketchup/ Sriracha ratio is so much ketchup! How could the Sriracha even be tasted in this ?
    Thanks, looking forward to your thoughts.
    Nancy

    Reply
    • Amanda McGrory-Dixon says

      September 09, 2023 at 9:19 am

      Hey, Nancy! If your chicken has already been dry brined, you should be fine skipping the step. Most store-bought chicken isn't, which is why I always dry brine, but it sounds like you're covered. As far as the amount of sriracha, this is a sriracha BBQ sauce, and that amount of ketchup is normal for a BBQ sauce. But I do mention in the notes that you can absolutely increase the amount of sriracha if you want a spicier sauce. If you prefer more sriracha-forward flavor, please feel free to substitute some of the ketchup with the sauce for your taste. Enjoy!

      Reply
  2. Michelle says

    August 24, 2023 at 12:25 pm

    5 stars
    I'm all about that sauce. It had just the right spice for me. Thank you!

    Reply
  3. Casey says

    August 23, 2023 at 11:37 am

    5 stars
    The sauce on these was so good that I'm going to try to find other things to put it on. I really loved the way the sweet balanced out the spicy!

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2023 at 1:19 pm

      I hope you do! I use it as an all-purpose BBQ sauce during the summer, and it's fabulous on just about everything.

      Reply
  4. Chenee says

    August 23, 2023 at 11:31 am

    5 stars
    I made these for my husband's poker night with "the boys" and they were a huge hit! Next time, though, I'm not going to make them for people playing cards. Mine are covered in fingerprints!

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2023 at 1:19 pm

      That's probably a good call, but I like to also think it's a sign of good saucy wings!

      Reply
  5. Nathan says

    August 23, 2023 at 10:39 am

    5 stars
    I love that these wings are baked instead of fried! The combination of sweet and spicy flavors are just perfect, I will 100% be making these again, and SOON!

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2023 at 11:47 am

      Love that! Thanks for sharing, Nathan!

      Reply
  6. Kate says

    August 23, 2023 at 10:09 am

    5 stars
    Love the balance of sweet and spicy in these wings! Sooo good. The sauce was very simple to make too.

    Reply
    • Amanda McGrory-Dixon says

      August 23, 2023 at 10:23 am

      Thanks, Kate! I just think that flavor combo is so good.

      Reply

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Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

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