From the sweet, spicy glaze and crispy skin to the juicy meat inside, these honey sriracha chicken wings are just what you need for your next party.
They’re super easy to whip up and oh-so-satisfying.
If you’re a fan of sweet and spicy foods, you’ll love these chicken wings.
The sriracha is fiery and flavorful, but it’s mellowed with sticky honey.
That blend of sauces is enough to keep you coming back for more – so be sure to make extra!
Whether you’re hosting game night or just need something for dinner tonight, I know you’ll love these honey sriracha chicken wings.
Best Honey-Sriracha Chicken Wings Recipe
Chicken wings are a favorite for any occasion, and they’re extra yummy when they have crispy skin and a flavorful glaze on the outside.
And that’s exactly what you get with this recipe for honey-sriracha chicken wings!
In case you don’t know, sriracha is a type of chili sauce from Thailand. It’s made from chili peppers, garlic, vinegar, sugar, and salt, and it’s got quite a kick.
The unique flavor is both spicy and sweet, and when paired with honey and sesame oil, it creates a delicious glaze. If it’s not one of the top Wingstop flavors, it should be .
To make these juicy chicken wings, you will need a handful of simple ingredients:
For the Wings:
- Chicken wings – Look for plump and juicy wings with no visible signs of freezer burn. Or go for fresh!
- Baking Powder – Baking powder is the key to super crispy chicken.
- Seasonings – No chicken wings are complete without kosher salt, black pepper, and smoked paprika.
For the Glaze:
- Honey – Honey gives these wings the signature glaze. Feel free to use any type of honey you have on hand.
- Sriracha – This recipe is supposed to be a little spicy, and sriracha is the key because it’s much less vinegary than, say, Frank’s RedHot or Tabasco. I prefer its more complex and well-rounded taste.
- Sesame Oil – Sesame oil has a high smoke point, which makes it ideal for cooking chicken wings. As a bonus, it adds a delicious nutty flavor to the wings. That said, feel free to use any oil you prefer (with a high smoke point).
- Rice Vinegar – Rice vinegar helps balance the honey’s sweetness and the sriracha’s heat. The vinegar also helps tenderize the chicken and give it a little tang.
- Sesame Seeds – Though optional, sesame seeds add a nutty flavor that pairs well with the sweetness of the honey and the spiciness of the sriracha. The seeds also add a bit of crunch to the dish, making it even more enjoyable to eat.
How to Cook Honey Sriracha Chicken Wings
The recipe below is for baked honey sriracha chicken wings. But there are other methods you can use and still get great results.
I prefer hot oil because it’s quick, and you always get super crispy chicken.
But the Air Fryer is a nice way to make chicken wings without a ton of added calories. So it’s up to you in the end!
Traditional Frying in Oil:
- Preheat a pot or Dutch oven over medium heat. Add around 2 inches of oil to coat the bottom of the pan, and heat until 375 degrees Fahrenheit (190°C).
- When the oil is hot, cook the chicken in batches for about 8 minutes. Don’t add all the chicken at once because that will reduce the oil temperature, and the skin won’t crisp up.
- When the chicken is golden, let it drip on a rack for a few minutes. Then, toss the hot wings in the honey-sriracha mixture and serve right away.
Air Fryer Method:
- Preheat the Air Fryer to 400 degrees Fahrenheit (200°C). For best results, don’t use a basket or liner (the chicken will steam and won’t be as crispy).
- Add the chicken wings to the basket in a single layer. Make sure they’re not touching – you’ll have to cook them in batches.
- Fry for about 15 minutes, flipping halfway through. They should be golden brown and crispy.
- Toss the hot wings in the sriracha-honey mix, then Air Fry for another minute or two. This gives them the best sticky finish.
Tips for the Best Honey Sriracha Chicken Wings
- Season the wings generously with the spice mixture. This will keep the meat moist as it cooks.
- Preheat the oven to 400 degrees Fahrenheit (200°C) before getting started on the sauce. You want the chicken wings in the oven asap!
- If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the Air Fryer and add a little more sauce to serve.
- Pat the wings dry before seasoning them. Especially if you’re using hot oil to cook – you don’t want water and oil to mix!
- Broil the wings with the sauce for a couple of minutes before serving. This gives them the best finish.
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