Favorite Honey-Sriracha Chicken Wings

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.

Course Appetizers

Cuisine American-Asian Fusion

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings 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!

Video

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