Honey Sriracha Chicken Wings Recipe

Chicken wings: The main part of the dish, these are perfect for baking and soaking up the sauce.

Honey: Adds a natural sweetness that balances the spicy sriracha.

Sriracha sauce: A spicy chili sauce that gives the wings their kick.

Soy sauce: Brings a salty, savory depth to the sauce.

Lime juice: Adds a fresh, tangy flavor that brightens the dish.

Garlic powder: Gives a mild garlic flavor without the texture of fresh garlic.

Onion powder: Adds a subtle onion taste that blends well with the other spices.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a little heat and complexity to the seasoning.

One of the key moves in this Honey Sriracha Chicken Wings Recipe is how to toss the chicken wings evenly with the sauce. Getting every wing coated well means they’ll all be full of flavor and cook up nicely. Here’s a simple way to do it:

1. Put your chicken wings in a big enough mixing bowl so they have room to move around.
2. Pour the honey, sriracha sauce, soy sauce, lime juice, and the spices right on top.
3. Use your hands or a big spoon to gently toss the wings. Lift them from the bottom and turn them over, making sure every wing gets some of that sticky sauce.
4. Keep tossing for about a minute until you see the wings are all shiny and covered.

Doing this helps the flavors stick to the wings instead of just sitting at the bottom of the bowl. It also means when you bake them, each bite will have that perfect mix of sweet, spicy, and salty taste. Plus, the wings will cook more evenly because the sauce is spread out well.

I remember the first time I tried this, I didn’t toss the wings enough, and some of them ended up kind of dry or bland. After that, I made sure to really mix them up, and it made a big difference. Also, using your hands is actually the easiest way—it feels a little messy but you get the best control. Just wash up well afterward!

So next time you’re making wings or anything with a marinade or sauce, give this tossing trick a try. It’s a small step that makes your dish taste way better and look great too.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor profile, making them a suitable alternative.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, though it has a slightly different flavor.

• sriracha sauce - Substitute with hot sauce: Hot sauce can provide the necessary heat, though you may need to adjust the quantity to match the spice level.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, though it has a slightly different flavor profile.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor, though they will add texture to the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, though it is slightly milder and less pungent.

• To store your chicken wings, allow them to cool completely at room temperature. Once cooled, transfer them to an airtight container. They can be kept in the refrigerator for up to 4 days.

• For freezing, place the cooled chicken wings on a baking sheet in a single layer, ensuring they are not touching. Freeze them for about 1-2 hours until they are solid. This step prevents them from sticking together.

• Once the wings are frozen solid, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to enjoy your honey sriracha chicken wings again, thaw them in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 375°F (190°C). Place the thawed wings on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they are heated through and crispy.

• For a quicker reheating option, you can also use a microwave. Place the wings on a microwave-safe plate and cover them with a damp paper towel. Heat them on medium power for 2-3 minutes, checking and flipping halfway through.

• If you prefer an extra crispy texture, consider reheating the wings in an air fryer. Preheat the air fryer to 375°F (190°C) and cook the wings for 5-7 minutes, shaking the basket halfway through.

• To refresh the flavor, you can brush the reheated wings with a bit more honey and sriracha sauce mixture before serving. This will enhance their taste and give them a glossy finish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or aluminum foil.
  3. Arrange the chicken wings in a single layer on the baking sheet.
  4. Cover the wings with aluminum foil to prevent them from drying out.
  5. Bake for 15-20 minutes, or until the wings are heated through and the honey sriracha glaze is bubbling.
  6. Remove the foil for the last 5 minutes to allow the wings to crisp up.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the chicken wings in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check to make sure the wings are heated through and the sriracha glaze is sticky and caramelized.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken wings in the skillet and cover with a lid.
  4. Cook for 5-8 minutes, turning occasionally, until the wings are heated through and the honey sriracha sauce is reheated and slightly caramelized.

• Microwave Method:

  1. Place the chicken wings on a microwave-safe plate.
  2. Cover the wings with a damp paper towel to keep them moist.
  3. Microwave on medium power for 2-3 minutes, checking halfway through.
  4. If needed, continue microwaving in 30-second intervals until the wings are heated through.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken wings on the grill grates.
  3. Grill for 5-7 minutes, turning occasionally, until the wings are heated through and the honey sriracha glaze is slightly charred and caramelized.

• Oven: Used to bake the chicken wings at a consistent temperature of 400°F (200°C) to ensure they are cooked through and crispy.

• Mixing bowl: Essential for combining the honey, sriracha sauce, soy sauce, lime juice, garlic powder, onion powder, salt, and black pepper to create the marinade.

• Whisk: Helps in thoroughly mixing the marinade ingredients to ensure an even coating on the chicken wings.

• Baking sheet: Provides a flat surface for arranging the chicken wings in a single layer to ensure even cooking.

• Parchment paper: Lining the baking sheet with parchment paper prevents the wings from sticking and makes for easier cleanup.

• Tongs: Useful for flipping the chicken wings halfway through the baking process to ensure they cook evenly on all sides.

• Measuring cups: Necessary for accurately measuring the honey, sriracha sauce, and soy sauce to maintain the balance of flavors.

• Measuring spoons: Used to measure the lime juice, garlic powder, onion powder, salt, and black pepper precisely.

• Cooling rack: Allows the wings to cool slightly after baking, ensuring they are at the perfect temperature for serving.

Marinate ahead: Prepare the marinade and chicken wings the night before. This allows the flavors to meld and saves time on the day of cooking.

Use a large baking sheet: Spread the wings out on a large baking sheet to ensure even cooking and to avoid overcrowding, which can make them soggy.

Preheat the oven: Make sure to preheat your oven before you start preparing the wings. This ensures they start cooking immediately and saves overall cooking time.

Line with parchment paper: Using parchment paper on your baking sheet makes for easy cleanup and prevents the wings from sticking.