Honey Sriracha Chicken Wings Recipe

Chicken wings: The main protein of the dish, providing a juicy and tender base for the sauce.

Honey: Adds a natural sweetness that balances the heat from the sriracha.

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

Soy sauce: Adds a savory umami flavor to the marinade.

Freshly squeezed lime juice: Provides a tangy acidity that brightens the overall flavor.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Enhances the savory notes of the marinade.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a mild heat and depth to the seasoning.

To achieve perfectly crispy chicken wings, make sure to pat them dry with paper towels before coating them in the sauce mixture. Removing excess moisture helps the wings crisp up better in the oven. Additionally, you can place the wings on a wire rack set over the baking sheet to allow air to circulate around them, ensuring even cooking and crispiness.

• 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.