Salted Honey Sriracha Wings (Print)

Crispy baked wings glazed in honey and sriracha, finished with sea salt and optional fresh herbs.

# Ingredients:

→ 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 or tamari for gluten-free
09 - 1 teaspoon rice vinegar

→ Finish

10 - 1 teaspoon flaky sea salt such as Maldon
11 - Chopped fresh cilantro or scallions for optional garnish

# Instructions:

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

# Pro Tips:

01 -
  • They're actually crispy without deep frying, which feels like a small kitchen miracle every single time.
  • The glaze comes together in minutes while the wings bake, so you're not scrambling at the end.
  • That sweet-heat balance keeps people reaching for just one more, even when they think they're done.
02 -
  • Don't skip the drying step or use a regular baking sheet without a rack—humidity is the enemy of crispy wings, and you'll regret it.
  • Add the glaze when the wings are hot so it sticks and coats evenly; cold wings won't absorb the flavors the same way.
03 -
  • If you're feeding a crowd, you can bake the wings ahead and reheat them at 180°C (350°F) for five minutes right before glazing—they'll crisp back up.
  • Make the glaze in advance if you want, but warm it gently before tossing; cold glaze won't coat as well or taste as good.
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