Baked Honey Sriracha Wings
These wings are perfect game day food with an amazing combination of sweetness and spiciness in every bite, and they’re baked to absolute crisp perfection!
I figured I’d take a break from all this holiday madness and focus on what’s really important right now, which is none other than football food.
Now if you’ve been following Damn Delicious for awhile now, you may know that I’m a bit obsessed with finding the perfect wing recipe. I’m actually not personally all the crazy about wings but Jason is a HUGE fan, which may actually be borderline obsession. But now that we’re right in the middle of football season, it’s the perfect excuse to whip up a batch of wings with my all-time favorite ingredient, Sriracha.
I”ve fried and baked my fair share of wings in the last couple of years. Fried is great and all but it can get really greasy and messy in the kitchen, which is not my favorite combination in the kitchen, or throughout the house. With the baked option, you never get that fried crispness but I may just have discovered a way around that with this recipe.
Now these wings initially get tossed in a simple buttery spice mixture before they go in the oven. Once they’re almost cooked through, they’re slathered with a sweet, spicy Sriracha glaze, broiled to that crisp, “fried” texture without actually having to deep-fry. That charred, smokiness is such a wonderful addition to the wings, and the glaze is amazingly sweet with just the right amount of heat packed right in!
These babies are the perfect kind of finger foods for your next football gathering, although I’m sure I could have this all year long!
Baked Honey Sriracha Wings
Ingredients
- 2 pounds chicken wings
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh cilantro leaves
- Sesame seeds, for garnish
For the honey Sriracha glaze
- 5 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- ¼ cup honey
- ¼ cup Sriracha*
- 1 tablespoon soy sauce
- Juice of 1 lime
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- To make the glaze, melt butter in a small saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil; simmer until slightly thickened, about 1-2 minutes.
- In a large bowl, combine wings, butter, vegetable oil, garlic powder, salt and pepper, to taste.
- Place wings onto the prepared baking sheet and bake for 25-30 minutes, using metal tongs to turn at halftime. Brush wings with Sriracha glaze and broil for 3-4 minutes, or until crisp and crusted.
- Serve immediately, garnished with cilantro and sesame seeds, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can I use frozen wings for this recipe?
I made this recipe using thighs for an after Mass meeting; went easy on sriracha due to older members. I served the thighs with fried rice and green beans. The thighs were a hit! My grandchildren love the thighs.
Big hit with my husband and his friends or the super bowl this year! Great flavor and I loved that it was baked and not fried. Looking forward to trying this glaze over some cauliflower “wings” for myself. Thanks for the recipe 🙂
Damm Delicious is right!
These chicken wings are so good! I have also used the sauce on baked chicken thighs and pork chops- perfect!!
Wow!! These are amazing! Thanks for the recipe. My husband loves this. He is difficult to please, and this he asks for.
These are delicious, easy to make and much healthier than many other foods I can think of. The holy trinity. LOL. Thank you for this recipe. I make these on the regular… in fact my recipe in preheating to 400 as we speak!
Sadly, these were a dud. I make them for the 4th of July, nobody touched them. I made 10lbs, so that money went straight to the trash, literally.
Shoot – what a bummer! Did you multiply the recipe by 5 then?
You must have done a poor job on cooking or botched the recipe! I’ve made these wings multiple times for over 30 different people and everybody loves these wings!! I also add my own twist each time a lil different
Can I replace the flour in the sauce with corn starch to make this gluten free? What would you recommend for the tablespoon of flower?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Daniel- why don’t you use a gluten free flour? It should work perfectly. There are many gf flours to choose from.
This review is for the honey Sriracha glaze, that was outstanding. I seasoned my wings with my own combination of spices and cooked them on Weber gas grill for about 30 minutes on medium heat. Finishing them off with the honey Sriracha glaze, toasted natural sesame seeds and chopped cilantro just upped my game.
Wow! These look finger-licking good! Pinning. 🙂
We really enjoyed the chicken wings prepared this way. Loved the interaction between the srirach sauce and the honey.
The wings turned out perfect, tender, moist and delicious. Thank you for sharing this lovely recipe, which was quick and easy to make with wonderful results. Made for Best of 2016. BK
Excellent wings!!! Wow, these are so good. I really love the honey and sriracha combination. The directions were perfect. The broiling, right after basting, was a great technique to get the wing exteriors crispy. Yum, yum, yum! Thank you for a flavorful treat!
I love making your HONEY TERIYAKI HOT WINGS and they are so easy to make – just make the sauce, pour in the baking dish and cook. Do you think I would be able to use the same method with this recipe?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
*it is so quick and easy to make*
*They look amazing each step of the way*
Sorry for the typos
I NEVER comment online about anything….but I just HAD to let you all know these wings are at hit! It is so Kindle and quick to make. My husband tasted the sauce on the stove and was doing a dance because they were so good !
Let me tell you…these wings will make you feel like a gourmet chef. They look amazingeachbstep of the way and especially when done.
My husband is a wing lover and said there is NO reason to go out and eat wings at a restaurant!
This is a must make. I stumbled upon this recipe online and can’t wait to see what other recipes you have.
Thank you so much!!!!
These were full of delicious stickiness…I toss the wings in the sauce and zapped them under the broiler…made for “Think Pink” tag game…
TIME SENSITIVE QUESTION
I’m your biggest fan- thanks for turning me from a mediocre cook to one that constantly produces meals that my family gobbles up, drooling and kicking their plates regularly! I owe all my improvement to you, so thank you for making cooking so simplified. It is truly a gift.
Anyways, today I am writing you because I’m hosting a party tomorrow (it’s dog themed, Mr. Butters!) and I REALLY want to make these in my slow cooker. I’m also making your Slow cooker Sticky Wings which I love so much- so based on that deliciousness and the logistical need to not use the oven- do you have any suggestions for converting this to a crockpot recipe successfully? I read one of your previous comments stating you hadn’t tried it yet but I thought perhaps you have given it a shot by now: or maybe you have some recommendations for a base crockpot wing recipe to follow but using these ingredients? What about the butter? Do you have a speculation about cooking time changes? Is there any modifications I can make to the recipe to achieve the same flavor but in the slow cooker.? Sorry for all the questions I just really want to nail these as the wings are really the main food attraction tomorrow. Any help would mean so much!
Thank you and be well
Janel
Awwww, Janel – you are so sweet! But unfortunately, I have not had a chance to try this in a slow cooker just yet but I don’t see why it would not work. I would just give it a quick broil at the very end to give it that crispy crust. Hope that helps!
Made this for one of my appy nights with the hubby…I cut the recipe in half and it worked perfect…these are delicious! I will be making them again…and again…I tossed my wings in a with the sauce…
I have made these before and they are always delicious, but recently made them for a superbowl party and used a different approach that still worked out well.
I made the sauce ahead of time in a quadruple batch for 10 pounds of wings. The only thing I did have to do before saucing the wings was warm it in the microwave and whisk it vigorously as the butter had separated a bit. It re-emulsified nicely even after being refrigerated for a few hours.
For faster cooking for a large crowd, we fried the wings for about 10-12 minutes before tossing with the sauce as you would a standard buffalo wing. This was just as delicious as the times I’ve baked (but obviously not as healthy). If anyone is looking to do these for a crowd, I would recommend this method over oven baking because it saves time!