Pin My neighbor showed up one evening with a bottle of sriracha and a jar of wildflower honey, insisting I needed to stop making boring wings. I was skeptical—honey and heat seemed like they'd clash—but when that first batch came out of the oven, the kitchen smelled like caramelized char and something floral I couldn't quite name. The wings were impossibly crispy, and when I tossed them in that glossy glaze, something clicked. Sweet, spicy, salty, and golden all at once, they disappeared before anyone could reach for seconds.
I made these for a game night last fall, and my friend who swears she doesn't like spicy food ate half the platter without realizing it. The honey seemed to trick her brain into forgetting the sriracha was even there, until the warmth caught up with her mid-wing and she laughed so hard she nearly dropped one. It became the thing everyone requested for every gathering after that.
Ingredients
- Chicken wings, separated and tips removed: Use the whole wing and drumette, but lose the bony tips—they're mostly cartilage and don't get crispy.
- Baking powder (aluminum-free): This is the secret to crispy skin without a deep fryer; it raises the pH of the chicken's surface so it browns faster and crisps harder.
- Kosher salt and black pepper: Season generously before baking so the seasoning gets into the skin, not just sitting on top.
- Honey (preferably floral variety): Raw wildflower or clover honey works beautifully here; avoid anything processed or too thick.
- Sriracha sauce: The backbone of heat; check your bottle for gluten if that matters to you.
- Unsalted butter: It emulsifies the glaze into something glossy and clingy instead of just a thin sauce.
- Soy sauce or tamari: A splash of umami that makes everything taste more intentional and deeper.
- Rice vinegar: Just enough acidity to cut through the richness and brighten the whole thing.
- Flaky sea salt (Maldon): Finish salt, sprinkled at the very last second so it stays crunchy and adds texture contrast.
- Fresh cilantro or scallions: Optional, but the color and freshness push this from good to memorable.
Instructions
- Heat your oven and prep the rack:
- Get the oven to 220°C (425°F) and line a baking sheet with foil, then top it with a wire rack. This is non-negotiable—the rack keeps the wings off the pan so hot air circulates underneath and they get crispy all over, not steamed on the bottom.
- Dry the wings completely:
- Pat them down with paper towels like you're trying to remove every trace of moisture. Damp wings will steam instead of crisp, and that's the whole thing you're trying to avoid here.
- Season and coat:
- Toss the wings in a bowl with baking powder, kosher salt, and black pepper until they're evenly dusty. The baking powder should coat everything, not clump—work it in with your hands if you need to.
- Arrange and bake:
- Lay wings skin-side up on the rack with space between each one so steam can escape. Bake for 40 to 45 minutes, flipping them halfway through—they should be deep golden and crispy when they come out, almost translucent at the thin edges.
- Make the glaze while wings bake:
- In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir gently until the butter melts and everything's smooth and glossy, then take it off heat immediately—you want it warm but not reducing.
- Toss and finish:
- Transfer the hot wings to a large bowl and pour the glaze over them while everything's still hot. Toss gently until every wing is coated, then arrange on a serving platter and sprinkle with flaky sea salt and fresh cilantro right before serving.
Pin There's a moment about halfway through baking when your kitchen fills with this incredible aroma—honey caramelizing, sriracha starting to smell spicy and warm—and you know something good is about to happen. That smell has become my favorite part of making these wings, better than the eating sometimes, because it means everyone's about to gather around and forget their phones exist.
The Science of Crispy Wings
Baking powder works by raising the pH of the chicken's skin, which breaks down proteins and allows better browning through something called the Maillard reaction. You end up with skin that crisps in the oven the same way it would in a deep fryer, but without the oil mess. The key is making sure your baking powder is aluminum-free, since the metallic kind can leave a weird taste that nobody wants.
Playing with Heat and Sweetness
The magic of this glaze is how the honey tempers the sriracha's heat instead of competing with it. If you like things spicier, add more sriracha or a tiny pinch of cayenne to the glaze, but do it slowly—you can always add more heat, but you can't take it back. Some people swap maple syrup for honey and swear by it, which gives you something earthier and less floral, more like fall in a wing.
Serving and Timing
These wings are best eaten the moment they're plated, when the glaze is still glossy and the salt is still crunchy. They'll stay good for maybe thirty minutes after that, but the texture starts to soften as the glaze cools and the skin slowly loses its crispness.
- Serve with something cold and crisp to drink—a lager or a floral Riesling balances the spice beautifully.
- Have napkins everywhere, because these are messy in the best possible way.
- Don't stress about making them ahead; they're a last-minute dish that rewards you for keeping it simple.
Pin These wings have become my go-to for when I want something impressive but don't want to spend all day cooking. They're the kind of dish that makes people feel cared for without making you feel stressed.
Recipe Q&A
- → How do I achieve crispy wings without frying?
Coating wings with baking powder and baking them on a wire rack allows air circulation, resulting in crispy skin without frying.
- → Can I adjust the heat level in the glaze?
Yes, increase the amount of sriracha or add a pinch of cayenne pepper to intensify the spice.
- → What alternatives exist for honey in the glaze?
Maple syrup can be used as a substitute for honey to provide a different, yet complementary sweetness.
- → Is there a way to keep the wings gluten-free?
Use gluten-free sriracha and tamari soy sauce to ensure this dish is suitable for a gluten-free diet.
- → What is the purpose of the flaky sea salt finish?
Flaky sea salt adds a crunchy texture and enhances flavors by balancing the spicy and sweet glaze notes.