Go Back
- 2 lbs chicken wings, split and tips discarded - 1/4 cup Sriracha sauce - 1/4 cup honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon ground ginger - Salt and pepper to taste - Sesame seeds, for garnish - Fresh cilantro, chopped, for garnish Sriracha Honey Chicken Wings burst with flavor. The main ingredients create a great base. I love how the spicy Sriracha blends perfectly with sweet honey. Adding soy sauce deepens the flavor even more. The rice vinegar gives a nice tang, while garlic and ginger add warmth. These flavors make each bite a delight. You can customize the heat level with Sriracha. If you want more spice, add more sauce. Prefer it milder? Use less Sriracha. For extra sweetness, drizzle more honey on top before serving. Garnishing with sesame seeds and fresh cilantro makes these wings pop. These small touches enhance the look and taste. Trust me; they make a big difference. When you serve these wings, your guests will be asking for more. It's hard to resist the mix of spicy, sweet, and savory. For the full recipe, check out the instructions that follow. Enjoy making these delicious wings! - Preheat your oven to 400°F (200°C). - Line a baking sheet with aluminum foil. - Place a wire rack on top of the baking sheet. - In a large bowl, whisk together the marinade ingredients: Sriracha sauce, honey, soy sauce, rice vinegar, minced garlic, ground ginger, salt, and pepper. - Coat the chicken wings with the marinade. - Make sure each wing is well-covered. - Let the wings marinate for at least 30 minutes. - For deeper flavor, marinate them for up to 2 hours in the refrigerator. - Arrange the marinated wings in a single layer on the wire rack. - Reserve any leftover marinade for later. - Bake in the preheated oven for 25-30 minutes. - Flip the wings halfway through to ensure even cooking. - While the wings bake, pour the reserved marinade into a small saucepan. - Bring it to a boil over medium heat, then reduce to a simmer for about 5 minutes until it thickens slightly. - Once the wings are done, remove them from the oven. - Brush the wings with the thickened sauce for extra flavor. - Transfer the wings to a serving platter. - Sprinkle with sesame seeds and chopped cilantro for garnish. For the detailed recipe, check out the Full Recipe. To get crispy wings, start with dry skin. Pat the wings with paper towels to remove moisture. You can also toss them in baking powder before marinating. This helps create a crunchy texture. Cooking at a high temperature is key. Aim for 400°F (200°C) for the best crispiness. Flipping the wings halfway through the bake ensures even cooking. You can easily change the flavor of your sauce. If you want more spice, add extra Sriracha. For a sweeter taste, add more honey. You can also swap out Sriracha for your favorite hot sauce if needed. Soy sauce can be replaced with tamari for a gluten-free option. Get creative with flavors to match your taste. These wings go well with many sides. Try serving them with celery sticks and blue cheese dressing. A simple green salad also works great. For drinks, cold beer pairs nicely. You might also enjoy a light cocktail or iced tea. Your guests will love the combo! For a complete guide on making these delicious wings, check the Full Recipe. {{image_2}} You can change the flavor of these Sriracha honey chicken wings easily. One fun twist is BBQ Sriracha wings. Just mix your favorite BBQ sauce with Sriracha. This gives the wings a sweet and smoky taste. Another tasty option is the garlic Parmesan twist. For this, skip the Sriracha. Use melted butter, minced garlic, and grated Parmesan cheese. Toss the cooked wings in this mix for a rich, savory flavor. If you want crispy wings without using the oven, try the air fryer. Preheat the air fryer to 375°F (190°C). Cook the wings for about 25 minutes, shaking the basket halfway. This method gives you crispiness with less oil. Grilling is another fun way to cook these wings. Preheat your grill to medium heat. Grill the wings for about 20 minutes, turning them often. This adds a nice char and smoky flavor. For those who need gluten-free options, swap the soy sauce with gluten-free tamari. This keeps the taste while fitting your diet. If you're watching carbs, skip the honey or use a sugar substitute. This change will keep your wings tasty without the added sugar. You can still enjoy the spicy kick with fewer carbs. For more details on making these wings, check out the Full Recipe. To keep your Sriracha honey chicken wings fresh, store them in an airtight container. This helps prevent moisture loss and keeps flavors intact. If you want the best taste, refrigerate the wings within two hours of cooking. In the fridge, they can last for up to three days. Always check for any off smell or unusual texture before eating. When reheating your wings, the goal is to keep them crispy. An oven or an air fryer works best for this. Preheat your oven to 375°F (190°C). Place the wings on a baking sheet and heat for about 10-15 minutes. This method helps restore that crispy skin. Avoid the microwave, as it can make wings soggy and rubbery. If you use a microwave, place a paper towel over the wings to reduce moisture. If you want to save wings for later, freezing is a great option. First, cool the wings completely. Then, place them in a freezer-safe bag or container. Remove as much air as possible before sealing. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven or air fryer to maintain their texture. This way, you can enjoy your flavorful wings anytime! To boost the heat, you can add more Sriracha sauce. A spoonful or two will do the trick. If you want even more spice, try adding crushed red pepper flakes. You can also mix in chili paste or fresh chopped peppers. Be sure to taste as you go. You want to keep the balance of heat and sweetness. Yes, you can prepare the wings ahead of time. Marinate them for up to two hours in the fridge for deep flavor. If you want to marinate them longer, consider doing it overnight. Store the wings in an airtight container to keep them fresh. When ready to cook, just take them out and follow the baking steps from the full recipe. If you don’t have Sriracha, there are several good substitutes. You can use any hot sauce that you enjoy. A blend of chili sauce and garlic can also work. If you prefer a sweeter option, try mixing ketchup with hot sauce. This will mimic the flavor of Sriracha while keeping it tasty. This recipe can be made kid-friendly with a few changes. Reduce the Sriracha to make it less spicy. You can also add more honey to balance the heat. If your kids love sweet flavors, they’ll enjoy the wings. Always taste the sauce before serving to make sure it’s mild enough for little ones. You learned how to make Sriracha honey chicken wings from start to finish. You explored key ingredients, marinating tips, and cooking methods. You also discovered variations and ways to store leftovers. Experimenting with flavors and cooking styles can make your meals exciting. Enjoy making these wings for your next gathering or family dinner. Happy cooking!

Sriracha Honey Chicken Wings

Get ready to elevate your next game day or dinner party with these mouthwatering Sriracha Honey Chicken Wings! This easy recipe features a perfect blend of spicy, sweet, and savory flavors that will have everyone asking for seconds. Learn how to make these crispy, flavorful wings that are simply irresistible.
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken wings, split and tips discarded

1/4 cup Sriracha sauce

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon ground ginger

Salt and pepper to taste

Sesame seeds, for garnish

Fresh cilantro, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

    In a large bowl, whisk together the Sriracha sauce, honey, soy sauce, rice vinegar, minced garlic, ground ginger, salt, and pepper to create the marinade.

      Add the chicken wings to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

        Arrange the marinated wings in a single layer on the wire rack. Reserve any leftover marinade for later.

          Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wings are crispy and cooked through.

            While the wings are baking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer for about 5 minutes until it thickens slightly.

              Once the wings are done, remove them from the oven and brush with the thickened sauce for an extra layer of flavor.

                Transfer the wings to a serving platter. Sprinkle with sesame seeds and chopped cilantro for garnish.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4