Baked Honey Sriracha Wings Recipe | Sweet & Spicy Appetizer
Make baked honey sriracha wings for a sweet and spicy appetizer. Crispy oven-baked wings coated in sticky honey sriracha glaze — perfect for game day, parties, or weeknight dinners.
Equipment
- Baking sheet
- Wire rack
- Saucepan
- Mixing bowls
- Tongs
Ingredients
- 2–3 lbs chicken wings (flats and drumettes, trimmed and dried)
- ½ cup honey
- ½ cup Sriracha sauce
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 2 tbsp butter
- Salt & pepper to taste
- Optional: lime juice, sesame seeds, chopped cilantro
Instructions
- Prep wings: Pat wings dry with paper towels. Season lightly with salt and pepper.
- Bake wings: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange wings in a single layer. Bake for 40–45 minutes, flipping halfway, until golden and crisp.
- Make glaze: In a saucepan, melt butter. Stir in honey, Sriracha, soy sauce, and garlic. Simmer 3–5 minutes until slightly thickened. Adjust sweetness or heat to taste.
- Coat wings: Transfer baked wings to a large bowl. Pour glaze over and toss until evenly coated.
- Serve: Arrange on a platter, garnish with lime wedges, sesame seeds, or cilantro. Offer dipping sauces like ranch or blue cheese if desired.
Notes
- Make-ahead: Bake wings in advance, refrigerate, and reheat before tossing in fresh glaze.
- Freezing: Best to freeze baked wings without sauce; reheat and glaze before serving.
- Tip: Always dry wings thoroughly before baking for maximum crispiness.
- Variations: Add chili flakes for extra spice, reduce Sriracha for milder flavor, or mix in ginger and sesame oil for an Asian-inspired twist.