Salted Honey Sriracha Wings (Print Version)

Crispy baked wings with a honey-sriracha glaze and a touch of flaky sea salt for bold sweet-heat taste.

# What You'll Need:

→ Chicken

01 - 2.5 lbs chicken wings, separated and tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Glaze

05 - 1/3 cup floral honey
06 - 3 tablespoons sriracha sauce
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon soy sauce
09 - 1 teaspoon rice vinegar

→ Finish

10 - 1 teaspoon flaky sea salt
11 - Chopped fresh cilantro or scallions for garnish

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat chicken wings very dry with paper towels to remove excess moisture.
03 - In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
04 - Arrange wings skin-side up on the prepared rack, leaving space between each piece.
05 - Bake for 40 to 45 minutes, flipping once halfway through, until wings are golden and very crispy.
06 - In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir until butter melts and mixture is smooth. Remove from heat.
07 - When wings are done, transfer to a large bowl. Pour glaze over hot wings and toss to coat evenly.
08 - Arrange glazed wings on a serving platter. Sprinkle immediately with flaky sea salt and garnish with cilantro or scallions if desired. Serve hot.

# Expert Tips:

01 -
  • The wings get impossibly crispy without deep frying, and your kitchen stays cleaner than you'd expect.
  • Sweet and spicy dance together in a way that keeps you reaching for one more wing instead of just eating one.
  • Ready in under an hour, which means you can go from craving to eating faster than takeout delivery.
02 -
  • Drying the wings properly is non-negotiable—I learned this the hard way after making soggy wings twice in a row, and it changed everything.
  • The glaze should be warm but not hot when it hits the wings, otherwise the honey can separate and the coating becomes uneven.
  • Don't skip the wire rack—it's the difference between crispy wings and wings that steam from underneath.
03 -
  • Make the glaze ahead of time and reheat it gently just before serving—it actually develops more flavor if it sits for an hour.
  • If wings start browning too fast, drop the oven to 200°C and give them a few extra minutes—better to be cautious than burnt.
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