Delightfully sticky and perfectly crisp, these Baked Honey Sriracha Chicken wings are spicy, sweet, and oh so delicious! Honey and sriracha are the ultimate combination of sweet and spicy. Lime adds a bit of tang, garlic and soy sauce that umami yum. And then there’s butter….These wings have ALL THE FLAVOR. Plus, my secret to giving baked wings maximum crispness.
The flavor of these Baked Honey Sriracha Chicken Wings is absolutely incredible! These are probably the best wings I have ever eaten – no exaggeration. The honey and sriracha make the most amazing combination of spicy and sweet. Garlic gives just the right kick. Lime juice adds the perfect tang for that sweet and sour flavor. Soy sauce gives that umami hidden dimension that’s hard to pinpoint, but you know it’s just right.
Texture is so important in enjoying the foods we eat – and these Baked Honey Sriracha Chicken Wings nail it. First, the wings are crispy. More on that in just a minute, but no soggy, wimpy wings here. Second, they’re delightfully sticky. The sauce clings and sticks to the wings in the most beautiful way. No thin sauce that puddles in the serving dish.
I love baked wings. For one thing they’re so much easier. Just stick them in the oven and bake. No standing around frying. No making a big, hot frying mess. No smelly clothes. (Yes, that bothers me.) So when the game is on or guests are over, I don’t have to slave over a pan of frying oil. I get to watch the game, too!
Secondly, have you ever baked wings and seen how much fat comes out? It’s crazy! I don’t want to eat all that fat, plus the extra fat from frying.
The drawback of baking wings is that they’re usually not as crispy. But with this method of baking wings, they come out super crispy every time. First, baking powder is rubbed on the wings. This draws out moisture and bubbles up slightly when baking, creating more surface area and more crunch. As an optional step for even more crispiness, let the wings rest for 8 hours or overnight on the rack in the fridge to let them dry out further. Then the wings are baked in a 450 degree oven on a rack so that the hot air can circulate around the wings instead of the wings sitting in a puddle of juices.
See that crispy, crackly skin? Finally, some of the sauce is brushed onto the wings in the last few minutes, and they are put under the broiler. This makes a crispy crust on the wings as the sauce caramelizes slightly.
The result? Perfection. A crispy, crunchy, sticky wing with incredible texture and flavor.
Since we’ve built up that crunchy, crispy exterior, the sauce clings and sticks when it’s tossed with the wings, creating the perfect sticky, spicy, sweet, and crisp chicken wing.
Enjoy! Don’t forget to pin for later!
For the wings:
- 2 lbs chicken wings (.9kg)
- 2 teaspoons baking powder – aluminum free
- 2 teaspoons salt
- 1 teaspoon garlic powder
For the Honey Sriracha sauce:
- 5 tablespoons butter
- ¼ cup sriracha sauce
- ¼ cup honey
- 1 ½ tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- sesame seeds
- sliced spring onion
Prepare the wings:
- Dry the wings very well with paper towels.
- Combine the baking powder, salt, and garlic powder. Rub mixture on the wings.
- Place wings on a rack on top of a foil lined baking sheet. (Optional: for extra crispy wings let rest in the refrigerator for at least 8 hours or overnight.)
Prepare the sauce:
- Combine the butter, sriracha, and honey in a sauce pan and heat over medium heat until bubbly. Combine the lime juice, soy, and cornstarch in a small bowl and stir until the cornstarch is dissolved.
- Add cornstarch mixture to the sauce and cook for a minute or two until the sauce thickens. Turn off heat.
Bake the wings:
- Bake wings in a 450 degree oven until golden brown, crispy, and cooked through, about 50 minutes, depending on the size of your wings, flipping the wings half way through the cooking time.
- After wings are crispy and golden brown, remove from the oven and turn the broiler on high.
- Brush the tops of the wings with some of the sauce and broil for a minute or two, watching carefully, until the sauce just starts to caramelize and the wings turn brown in some spots.
- Remove the wings from the oven and toss with the remaining sauce.
- Garnish with sesame seeds and spring onion.
- Serve immediately.