These Baked Honey Sriracha Wings are fall off the bone tender with crispy skin and they’re glazed with a sweet, spicy, sticky honey sriracha sauce. You’ll love how easy and flavor-packed they are!
I love wings and truth be told, I don’t even mind going through the effort to fry them. That crispy skin is well worth the effort in my book. But sometimes, the convenience of baked wings just can’t be beaten. And when done right, can yield crispy results similar to fried wings.
So, let’s talk about that. There are all kinds of methods out there for getting crispy baked wings. Some say baking powder, others like corn starch. Some like to add flour, others say use to use oil. I’ve tried them all.
But I find the best results come when I dry the wings with paper towels, place them on a wire rack inside a baking sheet, and bake them in the upper two-thirds of the oven for between 50 and 60 minutes. You still get nice crisp skin without the risk of any odd flavors.
So, that’s what this recipe calls for. A simple, easy, mostly hands-off method that results in crispy wings ready to be glazed with the best sweet, spicy, sticky honey sriracha sauce.
Why You’ll Love This Recipe
- The sweet and spicy honey sriracha sauce perfectly glazes the wings and can be made during the last 10 minutes of baking.
- The wings are baked which means no messy clean up and a mostly hands-off cooking method.
- It’s easy to scale this recipe up to serve as many people as you need. Trust me, they’re goin to want seconds!
Wings – When you buy wings, they typically are sold either as whole wings with the drumstick, flat, and wingtip still together or already broken down into drumettes and flats and the tips discarded. It’s really a matter of personal preference and comfort level which one you buy. I recommend avoiding frozen wings since it can be more difficult to get them as dry as needed before baking.
Garlic & Ginger – Freshly grated, these two aromatics add a ton of flavor. I like to use a handheld grater to make the task easier.
Honey – Honey adds a sweet and sticky element to the sauce. Any honey will do but in general, I like to buy local honey when possible.
Sriracha – Sriracha adds the heat. This recipe calls for a 1/4 cup of sriracha which results in a real hit of spice. If you like your wings more or less spicy feel free to adjust the amount of sriracha you use.
Low-Sodium Soy – I always use the low-sodium version of soy sauce. I don’t find that I’m missing the extra salt that comes with the full-sodium version. Of course, you can use regular soy sauce but you’ll likely want to reduce the amount you put in to start and add more if needed.
Lime Juice – A shot of fresh lime juice really helps to brighten up all of the other flavors. The sauce doesn’t taste “limey” just perfectly balanced.
Step By Step Instructions
Note: The recipe card below contains a full list of ingredients, their amounts, and instructions.
Move the top oven rack to the upper two-thirds of the oven. Preheat the oven to 450 degrees F.
You want the outside of the wings to be dry when they go into the oven so that the skin can get crispy. To do this, lay the wings out on paper towels and then use another layer of paper towels on top to soak up any moisture.
Lay the wings in a single layer on a wire rack inside a rimmed foil-lined baking sheet.
Bake the wings in the upper section of the oven for about 50 minutes or until the skin is well-browned and crispy. You may need to bake the wings a bit more or less depending on how large they are. Towards the end of baking keep an eye on them to determine when to pull them out.
When about 10 minutes of baking time remains, start making the sauce.
In a saucepan, heat oil over medium heat. Add the grated garlic and ginger and sauté for about 1 minute. Pour in the soy sauce to deglaze the pan. Then, add the honey, sriracha, and lime juice.
Allow the sauce to simmer until thickened, about 3 to 4 minutes.
Pull the wings from the oven and immediately pour the honey sriracha sauce over the hot wings. Toss to coat the wings. Serve and enjoy!
Items You May Need
Tips & Tricks
- Make sure the wings are well-dried before baking. Moisture on the skin is the enemy of crispiness.
- Have the sauce ready to go when the wings come out of the oven so you can toss them and immediately serve. Just cook until thickened and remove from the heat.
Storage & Reheating
Leftovers should be kept in an airtight container in the fridge for up to 3 days.
To reheat, preheat the oven to 375 and place the wings on a baking sheet.
Bake for 5 to 7 minutes, or until warmed through.
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Baked Honey Sriracha Wings
- 4 pounds chicken wings
- 1 tablespoon oil canola or olive
- 4 cloves garlic freshly grated
- 1 tablespoon ginger freshly grated
- 1/2 cup honey
- 1/4 cup sriracha
- 1/4 cup low-sodium soy sauce
- 1 tablespoon lime juice freshly squeezed
- Move the top oven rack to the upper two-thirds position in the oven. Preheat the oven to 450 degrees F. Prepare a rimmed baking sheet by lining it with foil and inserting a wire rack.
- Sandwich the wings between two layers of paper towels and press down to absorb any excess moisture on the wings. You want them to be as dry as possible.
- Lay the wings in a single layer on the rack on the baking sheet. Bake in the upper two-thirds of the oven for 50 minutes or until the wings are deeply browned and crispy.*
- When there is about 10 minutes of baking time left, begin making the sauce. Heat the oil over medium heat. Then, sauté the garlic and ginger for about 30 seconds.
- Pour in the soy sauce to deglaze the pan. Then add the honey, sriracha, soy sauce, and lime juice and stir until combined. Bring the sauce to a simmer and all it to cook until slightly thickened