Did you ever go to a party or gathering when the next day, the most memorable thing was something you ate there? These Honey Sriracha chicken wings are one of those things.
I have three words for these Honey Sriracha Chicken Wings: Finger. Lickin’. Good. That’s literally all I have to say. Just make them and you’ll know what I mean.
Oh yes, and these chicken wings are baked, very easy to make and could be one of the best “things” your guests remember the next day after your next weekend gathering or superbowl party!
This baked chicken wing recipe is incredibly easy and very quick to make.
Recipe Instructions
Preheat oven to 400 degrees.
In a large bowl, toss the wings with salt and pepper and oil.
Line a sheet pan with nonstick foil or parchment paper, and spread the wings evenly on the pan.
Bake for about 50 minutes, turning the wings halfway through. In the last couple of minutes, you can turn on the broiler to get them to really crisp up. Keep an eye on them, though!
When the wings are done, melt the butter in a skillet or wok and add the Sriracha, honey, rice wine, soy sauce, hoisin sauce, and salt. Stir over low heat until bubbly.
Transfer the wings from the baking sheet into the pan with the sauce. Toss until coated.
Garnish with chopped cilantro and serve these honey Sriracha chicken wings immediately.
In the world of Sriracha hot wings, these might top them all. Perfectly spicy, a little sweet, and really sticky. They were literally gone in under 60 seconds. Well, not literally. But it was fast. Kind of scary, really.
Honey Sriracha Chicken Wings
Ingredients
- 3 pounds chicken wings or drumettes (1.35 kg)
- salt and pepper
- 1 tablespoon oil
- 3 tablespoons butter
- ¼ cup Sriracha
- 2 tablespoons honey
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon soy sauce
- 1 teaspoon hoisin sauce
- ½ teaspoon salt
- 2 tablespoons cilantro (chopped)
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, toss the wings with salt and pepper and oil. Line a sheet pan with nonstick foil or parchment paper, and spread the wings evenly on the pan. Bake for about 50 minutes, turning the wings halfway through. In the last couple of minutes, you can turn on the broiler to get them to really crisp up. Keep an eye on them, though!
- When the wings are done, melt the butter in a skillet or wok and add the Sriracha, honey, rice wine, soy sauce, hoisin, and salt. Stir over low heat until bubbly. Transfer the wings from the baking sheet into the pan with the sauce. Toss until coated. Garnish with chopped cilantro and serve immediately.
This was AMAZING! We airfried our wings, but other than that everything in the recipe was followed to the T and it was delicious. Thank you for another solid, easy recipe for us to add to our rotation!
Fabulous, Amber! So glad you enjoyed it.
Just made these and WOW!! They are amazing. Great recipe
Awesome! (Somehow I missed your comment dated back to April.) Hopefully you have made it another time or two since then :-)
This recipe is a keeper! I recently made some baked chicken wings from a different site and we didn’t care for it. This one, however, is great. The sauce is a tad bit spicy but even without the sauce, the chicken was yummy. I think I will bake chicken wings from now on instead of frying them.
Question- would I be able to bake with two baking sheets in the oven? One on one rack and the other on another rack? If so, how would that change the cooking time?
Hi Jocyl,
Glad you enjoyed these wings! Using two pans is perfectly fine and as long as you preheat the oven, the baking time should be similar. Just make sure you give enough spacing (at least 1 inch) between the wings on the pan. Happy cooking!
My family can’t eat spicy food. Can I omit Sriracha sauce or any advise to substitute it?
Hi Lynn, Honey Sriracha Wings without sriracha will not taste right. I recommend you try these chicken wing recipes: Three-Ingredient Grilled Chicken Wings; Fried Chicken Wings, Chinese Takeout Style; Fish Sauce Chicken Wings – Vietnamese Style. They are super tasty.