Crispy Honey Sriracha Spicy Chicken Wings
These crispy, oven-baked chicken wings are coated in a vibrant dry rub and then tossed in a sticky, sweet, and spicy honey sriracha sauce. Perfect for game day, parties, or a flavorful weeknight meal, they deliver a satisfying crunch and a fiery kick.
Crispy Honey Sriracha Spicy Chicken Wings
These crispy, oven-baked chicken wings are coated in a vibrant dry rub and then tossed in a sticky, sweet, and spicy honey sriracha sauce. Perfect for game day, parties, or a flavorful weeknight meal, they deliver a satisfying crunch and a fiery kick.
Total Time
1h 5m
Prep Time
20m
Cook Time
45m
Servings
4
Difficulty
medium
Ingredients
Main
- 2.5 lbs chicken wings(separated into flats and drumettes, wing tips removed)
Dry Rub
- 1 tbsp baking powder(aluminum-free, for crispiness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper(adjust to desired spice level)
- 1 tsp kosher salt
- 0.5 tsp black pepper(freshly ground)
Honey Sriracha Sauce
- 0.5 cup Sriracha sauce
- 0.25 cup honey
- 4 tbsp unsalted butter(melted)
- 2 tbsp soy sauce(low sodium preferred)
- 1 tbsp rice wine vinegar
- 1 tbsp garlic(minced)
- 1 tsp fresh ginger(grated (optional))
- 0.5 tsp red pepper flakes(for extra heat (optional))
Garnish
- 1 tbsp sesame seeds(for garnish)
- 2 tbsp fresh cilantro or green onions(chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a wire rack set over foil for easier cleanup and maximum crispiness.
Thoroughly pat the chicken wings dry with paper towels. This is a crucial step for achieving crispy skin.
In a large bowl, combine the baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. Mix well to create the dry rub.
Add the dried chicken wings to the bowl with the dry rub. Toss vigorously until all wings are evenly coated. Ensure they are in a single layer on the prepared baking sheet, leaving space between each wing to prevent steaming.
Bake for 25 minutes, then flip the wings and bake for another 20-25 minutes, or until they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
While the wings are baking, prepare the Honey Sriracha Sauce. In a small saucepan over medium heat, melt the butter. Add the minced garlic and grated ginger (if using) and sauté for 30-60 seconds until fragrant.
Stir in the Sriracha sauce, honey, soy sauce, rice wine vinegar, and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally, and cook for 2-3 minutes until it slightly thickens. Remove from heat.
Once the wings are baked and crispy, transfer them to a large clean bowl. Pour the warm Honey Sriracha Sauce over the wings and toss until they are thoroughly coated.
For extra sticky and caramelized wings, you can return them to the baking sheet and broil for 2-3 minutes, watching carefully to prevent burning.
Garnish with sesame seeds and chopped fresh cilantro or green onions before serving immediately.
Chef's Notes
Achieving truly crispy wings starts with thoroughly drying them before seasoning. The baking powder in the rub helps create a crispier skin by raising the pH level and breaking down proteins. Don't overcrowd your baking sheet; give the wings space to crisp up rather than steam. For an even spicier kick, increase the cayenne pepper in the rub or add a dash of a very hot, thin hot sauce to the finished wings. You can also make the sauce ahead of time and reheat it gently before tossing with the hot wings. Tips & Tricks: - Pat wings extremely dry with paper towels to ensure maximum crispiness. Moisture is the enemy of crispy skin. - Use a wire rack on your baking sheet to allow air circulation around the wings, promoting even cooking and crisping. - Do not overcrowd the baking sheet; bake in batches if necessary to ensure wings are in a single layer with space between them. - For an extra layer of flavor, consider marinating the wings in a little buttermilk for an hour before patting dry and applying the rub. - Adjust the spice level by increasing or decreasing cayenne pepper in the rub and red pepper flakes in the sauce. A touch of lime juice in the sauce can also brighten the flavors. - Leftover wings can be reheated in an oven or air fryer at 350°F (175°C) for 10-15 minutes until crispy again.
Nutrition Facts
per serving