Honey Sriracha Chicken Wings (Easy Recipe)

I’ve included some videos I found relevant and helpful. 😍

Are you ready to make some tasty chicken wings? These honey sriracha chicken wings are perfect for your next party or game day snack. They’re crispy, sweet, and spicy all at once. You can make these wings in just an hour, and they only need a few simple ingredients.

The secret to making these wings extra crispy is using baking powder in the coating. This helps the skin get nice and crunchy in the oven. The honey sriracha glaze adds a great mix of sweet and spicy flavors. You can adjust the amount of sriracha to make them more or less spicy. These wings are sure to be a hit with your friends and family!

Exact Ingredients List

Here’s everything you’ll need to make these tasty honey sriracha chicken wings:

For the wings:

• 2.5 pounds chicken wings
• 2 tablespoons baking powder
• 1 tablespoon kosher salt
• 1 teaspoon finely-ground black pepper
• 1 teaspoon smoked paprika or cayenne powder

For the glaze:

• 1/3 cup honey
• 1/3 cup sriracha sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon sesame oil

Extra items:

• Aluminum foil
• Parchment paper
• Sesame seeds (optional, for topping)

You’ll also want to have a baking sheet and wire rack ready. Make sure your oven is preheated to 425°F (220°C) before you start cooking.

This recipe serves 4 people and takes about 1 hour total. Prep time is quick at just 5 minutes, with most of the time (55 minutes) spent cooking.

Each serving contains about 315 calories. The wings come out crispy on the outside and juicy on the inside, with a perfect balance of sweet and spicy flavors.

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Make sure there’s space between the rack and foil for drips.

Mix 2 tablespoons baking powder, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika in a small bowl.

Pat 2.5 pounds of chicken wings dry with paper towels. Put them in a large bowl. Add half the spice mix and rub it on each wing. Then add the rest and toss to coat.

Place the wings on the wire rack. Leave space between each one. Bake for 20 minutes, then flip and bake another 20 minutes until golden and crispy.

With 5 minutes left, mix 1/3 cup honey, 1/3 cup sriracha, 1 tablespoon rice vinegar, and 1/4 teaspoon sesame oil in a large bowl.

Take the wings out and add them to the honey mixture. Toss to coat. For extra crispiness, broil the glazed wings for 2-5 minutes.

Sprinkle sesame seeds on top if you like. Serve and enjoy your spicy-sweet wings!

Possible Substitutes List

You can easily swap out some ingredients in this honey sriracha chicken wings recipe. Here are some tasty options:

For the wings:

• Chicken drumsticks
• Boneless chicken thighs
• Cauliflower florets (for a veggie version)

Sauce substitutes:

• Replace honey with maple syrup or agave nectar
• Swap sriracha for your favorite hot sauce
• Use apple cider vinegar instead of rice vinegar

Spice mix changes:

• Try garlic powder instead of smoked paprika
• Add onion powder for extra flavor
• Use regular salt if you don’t have kosher salt

No baking powder? Don’t worry! You can skip it, but your wings may be less crispy.

Can’t find sesame oil? Try a neutral oil like vegetable or canola oil.

For sesame seeds, try chopped peanuts or sliced green onions as a topping.

Remember, these swaps might change the taste a bit, but they’ll still be yummy!

How To Make It Diabetes-Friendly

To make these honey sriracha chicken wings more diabetes-friendly, you can try a few easy changes. First, use a sugar-free honey substitute instead of regular honey in the glaze. This will cut down on carbs and sugar.

You can also reduce the amount of sriracha sauce to lower the sugar content. Try using just 2-3 tablespoons instead of 1/3 cup. Add some extra spices like garlic powder or ginger to keep the flavor strong.

Another tip is to remove the skin from the chicken wings before cooking. This cuts down on fat and calories. You can still get them crispy by using the baking powder coating method.

For a healthier side, serve the wings with cut-up veggies like celery and carrot sticks. This adds fiber and nutrients without extra carbs.

Here’s a quick comparison:

Remember to watch your portion size too. Stick to 3-4 wings per serving to keep carbs in check.

Tips, Tricks & Storing

For extra crispy wings, pat them dry with paper towels before coating. This removes excess moisture and helps the skin crisp up nicely.

You can adjust the spice level to your liking. Add more sriracha for extra heat or use less for a milder flavor.

Make sure to spread the wings out on the wire rack. This allows air to circulate, resulting in crispier skin all around.

Try making the glaze ahead of time. This lets the flavors meld together and saves you time on cooking day.

Leftover wings? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to crisp them up again.

For a twist, try grilling the wings instead of baking. Preheat your grill to medium-high and cook for 20-25 minutes, turning occasionally.

Don’t forget to line your baking sheet with foil. This makes cleanup a breeze!

To save time, you can prep the wings and spice mix a day ahead. Just cover and refrigerate until you’re ready to cook.