Salted Honey Sriracha Wings

My neighbor showed up unannounced one Saturday afternoon with a bag of sriracha and a challenge: make something that would surprise him. I had honey in the pantry and wings in the freezer, so I decided to play. The moment that glaze hit those golden wings, the kitchen filled with this intoxicating smell—sweet heat, buttery, with just enough spice to make you pause before the first bite. He came back three times that week asking for the recipe.

Last summer, I made these for my brother's birthday cookout, and something unexpected happened. The veggie folks asked if they could have wings too—they just wanted to taste the glaze. I ended up making a batch with tofu and some vegetables, and honestly, the glaze worked just as well. It became the moment everyone stopped separating into diet camps and just ate together.

Ingredients

• Chicken wings, 1.2 kg (2.5 lbs), separated with tips removed: Pat them dry before seasoning—this is the secret to crispy skin that actually crackles when you bite it.
• Baking powder (aluminum-free), 1 tbsp: This might seem odd, but it's the reason your wings get restaurant-quality crispiness without a deep fryer.
• Kosher salt, 1 tsp: Season the wings themselves, not just the outside after cooking.
• Freshly ground black pepper, 1/2 tsp: Grind it yourself if you have a moment—the flavor difference is noticeable.
• Honey (preferably floral variety), 1/3 cup: Floral honey adds a subtle complexity that regular honey can't match, but use what you have.
• Sriracha sauce, 3 tbsp: This is your heat level—adjust up if you like things spicier, down if you're cooking for cautious eaters.
• Unsalted butter, 1 tbsp: It rounds out the rough edges of the spice and makes the glaze silky.
• Soy sauce (tamari for gluten-free), 1 tbsp: The umami that makes people wonder what you put in this glaze.
• Rice vinegar, 1 tsp: A touch of acid brightens everything and keeps the glaze from feeling heavy.
• Flaky sea salt (such as Maldon), 1 tsp: The finishing salt goes on hot wings—it sticks better and adds a textural pop.
• Fresh cilantro or scallions, chopped (optional): The green adds visual interest and a fresh note that balances the sweetness.

Instructions

Get your oven ready and set up your stage:

Preheat to 220°C (425°F) and line a baking sheet with foil, then place a wire rack on top. This setup lets heat circulate underneath and prevents the wings from sitting in rendered fat.

Dry your wings until they're almost squeaky:

Use paper towels and really get in there—any moisture clinging to the skin will steam instead of crisping. Take your time with this step.

Season and coat with the magic powder:

Toss the wings in a large bowl with baking powder, kosher salt, and pepper until every piece is lightly dusted. The baking powder sounds weird, but trust it.

Arrange wings on the rack with breathing room:

Don't crowd them—they need air circulation to get crispy on all sides. Skin-side up is how they start their journey.

Bake until golden and crispy, flipping halfway:

Around 40 to 45 minutes total, turning them over when the skin on top looks set and dry. You'll hear a slight crackle when they're ready.

Make your glaze while wings are cooking:

Combine honey, sriracha, butter, soy sauce, and rice vinegar in a small saucepan over low heat, stirring until the butter melts and everything comes together smoothly. This takes just a few minutes, and the aroma is worth the wait.

Toss hot wings in the glaze immediately:

Transfer finished wings to a large bowl and pour the warm glaze over them, tossing until every piece glistens. Work quickly so the wings absorb the glaze while still hot.

Plate and finish with the final touches:

Arrange on a serving platter and hit them with flaky sea salt right away—it'll stick better while they're still warm. Garnish with cilantro or scallions if you want that green note.

Save to Pinterest

There's a moment when you pull these wings out of the oven and they're golden, still popping with heat, and the first person to try one closes their eyes and nods. That's when you know you've made something worth making again.

The Sweet-Heat Balance That Works

The magic here is that honey and sriracha aren't fighting each other—they're having a conversation. The honey softens the sriracha's bite just enough to make you want another wing instead of reaching for milk, while the sriracha keeps the honey from feeling cloying. Add the butter and soy sauce, and suddenly you have depth instead of just heat and sweetness.

Why Baking Powder Is Your Secret Weapon

I was skeptical the first time I read this technique, but the chemistry actually makes sense. Baking powder raises the pH of the chicken skin, which helps it brown and crisp faster in the oven. It's the same reason wings come out so crispy from certain restaurants, and now you're doing it at home with no frying involved.

Making These Your Own

This recipe is forgiving in the best way—you can shift the balance based on what you're in the mood for or what your guests prefer. The glaze is where your creativity lives, and small changes make big flavor differences.

• Swap maple syrup for half the honey if you want a deeper, more woodsy sweetness that plays differently with the spice.
• Increase sriracha to 4 tbsp if you cook for people who like heat that lingers and builds with each bite.
• Try a pinch of cayenne or white pepper in the glaze for a different kind of heat that spreads across your palate differently.

Save to Pinterest

These wings prove that the simplest recipes are often the ones people come back for. Make them once, and someone will ask about them at every gathering after.

Recipe FAQs

→ How do I make the wings extra crispy?

Coating the wings with baking powder helps draw out moisture and creates a crisp skin when baked at high temperature.

→ Can I adjust the spice level of the glaze?

Yes, increasing sriracha or adding a pinch of cayenne will boost the heat to your preference.

→ Is it necessary to remove wing tips before cooking?

Removing the tips ensures even cooking and easier serving, but it’s optional based on personal preference.

→ What can I use to substitute soy sauce for gluten-free needs?

Tamari is an excellent gluten-free alternative to soy sauce while maintaining similar flavor.

→ How should I serve these wings for best flavor?

Serve immediately after glazing and sprinkling with flaky sea salt, optionally garnished with fresh cilantro or scallions.