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. You’ll need:
- 3 pounds chicken wings or drumettes
- salt and pepper
- 1 tablespoon oil
- 3 tablespoons butter
- ¼ cup Sriracha
- 2 tablespoons honey
- 1 tablespoon rice wine or sherry
- 1 teaspoon soy sauce
- 1 teaspoon hoisin sauce
- ½ teaspoon salt
- 2 tablespoons chopped cilantro
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 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.
Nutrition
Finnie says
We love these! I’ve been known to sub maple syrup for honey (being a Mainer) and both are very delicious. Thanks for your recipes.
Bill says
Hi Finnie, I bet these wings are delicious when made with maple syrup!
Gracie says
Hi Billl,
I made this yesterday but as the wings I got were much smaller than the ones we usually eat (hormones and antibiotic free), they turned out overcooked, dry and skinny hard. The flavours were amazing though. Should I lower the temperature or shorten the cooking time?
Sidetrack, for any recipes that requires sauces and marination, if the meat portion is lesser than what is indicated in your recipe, do I need to half the portion for the sauces?
Gracie says
I meant that, the wings I got are homrones and antibiotic free hence they are smaller in size. (as compared to the ones we eat in restaurants)
Judy says
Hi Gracie, if the wings are much smaller, you should shorten the cooking time. As to your 2nd question, the amount of chicken called for is specified by weight, not number of pieces, so it should not change.
Gracie says
Thanks Judy!
Donna says
Made this on the weekend. One word….SCRUMPTIOUS! Loved the fact that this were baked instead of fried too. Put them under the broiler for the last 5 minutes and they were crispy but juicy.
Bill says
Excellent Donna – thanks for sharing your comments!
Natalie says
Can this be made using a pressure cooker too? If so, how? Love to get the chicken as tender as possible.
Bill says
Hi Natalie, I have not thought about making these wings in a pressure cooker, nor have I tried, so I don’t have an answer for you on how it would be done. That said, I bet they would be good and have a totally different melt-in-your-mouth texture.
Robert Erman says
I love this food. The taste of Honey Sriracha Chicken Wings is very tasty. Especially eaten in the afternoon.
Bill says
Hi Robert, I am definitely in your camp – these sriracha wings are great anytime in the PM!
rashmi says
it was a amazing dish i loved this chicken dish thanks a lot for sharing its recipe
Judy says
You are very welcome, Rashmi.
Sumi says
I wasn’t sure how much I would like wings that were not fried.. I know, I know.. but there is something about crispy fried wings in a tart, spicy and tangy sauce. So I thought I’d give this a try, the recipe seemed easy enough.
Instead of baking, I grilled the wing sections… then followed the recipe to a T.
Beyond Amazing.. Awesome.. Absolutely the best wings I’ve had in ages!
Bill says
Hi Sumi, The grill is a great way to enjoy the wings but try them in the oven also! They oven-fry and crisp up nicely so they come close to the deep fried version. Glad you liked it and hope you continue cooking with us :)
Matt says
I’m about to whip some up, ain’t got no wine though.
Bill says
Hi Matt, I wouldn’t let that stop you! I think you can eliminate the wine, and it will still be ok ;-)
Bill M. says
I made this recipe last night. My favorite butcher shop had fresh duck drumettes, so I used duck instead of chicken and served them with Stir Fried Sticky Rice Cakes (Nian Gao) and asparagus. You guys made me a hero!
I love your site…I enjoy the background stories and the photographs. It might seem like a small detail to some, but I appreciate the printable version of each recipe. Best of all, the recipes work! Thank you so much for all your hard work.
One of my favorite Thai dishes is Pad See Ew. I’d love to try your interpretation if you’re so inclined. Thanks again!
Bill says
Hi Bill M., Wow what a feast with honey Sriracha duck legs and Nian gao! Thanks for your kind comment and recipe suggestion – we’ll put Pad See Ew on the list!
Barb Anderson says
My family and I just love all your recipes – haven’t had a dud yet!!.
Thanks,
Barb.
Sarah says
Love it, Barb! We’re so happy to be able to share our recipes with families like yours. :)