Salted Honey Sriracha Wings (Printable)

Golden baked wings tossed in a sweet and spicy honey-sriracha glaze finished with flaky sea salt.

# What you need:

→ Chicken

01 - 2.5 lbs chicken wings, separated and tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Glaze

05 - 1/3 cup floral honey
06 - 3 tablespoons sriracha sauce
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon soy sauce
09 - 1 teaspoon rice vinegar

→ Finishing

10 - 1 teaspoon flaky sea salt
11 - Chopped fresh cilantro or scallions for garnish (optional)

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and position a wire rack on top.
02 - Pat chicken wings completely dry with paper towels to ensure maximum crispness.
03 - In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
04 - Place wings skin-side up on prepared rack, spacing them evenly to allow air circulation.
05 - Bake for 40 to 45 minutes, flipping wings halfway through cooking, until golden brown and very crispy.
06 - While wings bake, combine honey, sriracha, butter, soy sauce, and rice vinegar in a small saucepan over low heat. Stir until butter melts and mixture becomes smooth. Remove from heat.
07 - Transfer cooked wings to a large bowl. Pour glaze over hot wings and toss thoroughly to coat evenly.
08 - Arrange glazed wings on a serving platter. Sprinkle immediately with flaky sea salt and garnish with cilantro or scallions if desired. Serve while hot.

# Helpful Hints:

01 -
  • The baking powder trick makes wings impossibly crispy without deep frying, so you can actually enjoy them guilt-free.
  • That floral honey hitting against the sriracha heat creates this moment on your tongue where sweet and spicy finally make sense together.
  • Whole thing comes together in an hour, which means you can pull off looking like you spent all day cooking.
02 -
  • If you don't dry those wings thoroughly, you'll end up with steamed chicken no matter how hot your oven is, so be patient and actually use paper towels.
  • The glaze needs to go on while both the wings and glaze are hot, so timing is everything; if you wait, the glaze won't stick and will slide right off.
03 -
  • Use aluminum-free baking powder or you'll taste a metallic note that nobody wants; it's a small detail that changes everything.
  • If your glaze breaks or looks separated while heating, whisk in a splash of cold water and it will come back together.
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