Salted Honey Sriracha Wings (Printable Version)

Crispy baked wings coated in honey, sriracha glaze, finished with flaky sea salt and fresh herbs.

# What You'll 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 or tamari for gluten-free
09 - 1 teaspoon rice vinegar

→ Finishing

10 - 1 teaspoon flaky sea salt such as Maldon
11 - Chopped fresh cilantro or scallions for garnish, optional

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and position a wire rack on top.
02 - Pat the chicken wings thoroughly dry using paper towels to remove excess moisture.
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 the prepared rack, maintaining space between each piece for optimal air circulation.
05 - Bake for 40 to 45 minutes, flipping once at the midpoint, until wings are golden and very crispy.
06 - In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir until butter melts and mixture becomes smooth. Remove from heat.
07 - Transfer hot wings to a large bowl. Pour glaze over wings and toss to coat evenly.
08 - Arrange glazed wings on a serving platter. Immediately sprinkle with flaky sea salt and garnish with cilantro or scallions if desired. Serve hot.

# Expert Suggestions:

01 -
  • They come out of the oven impossibly crispy, then get glazed so they're still crunchy outside and tender within.
  • The honey-sriracha balance feels fancy but tastes like pure comfort, and nobody suspects how easy they actually are.
  • You can make them an hour before guests arrive without losing anything to time or temperature.
02 -
  • Don't skip the drying step or your wings will steam instead of crisp, and the glaze won't stick properly.
  • The glaze will thicken slightly as it cools, so toss the wings while it's still warm enough to coat evenly but cool enough not to burn you.
03 -
  • Buy floral honey and good sriracha because these ingredients are the soul of the dish, and there's a real difference in flavor between premium and standard versions.
  • Let your wings sit on the rack for 2–3 minutes after removing them from the oven before glazing so the residual heat stays high but the surface isn't burning hot.
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