Salted Honey Sriracha Wings (Printable)

Golden wings coated in a floral honey and spicy sriracha glaze with a touch of sea salt.

# What You Need:

→ Chicken

01 - 2.5 lbs chicken wings, separated and tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper

→ Glaze

05 - 0.33 cup floral honey
06 - 3 tablespoons sriracha sauce
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon soy sauce or tamari
09 - 1 teaspoon rice vinegar

→ Finishing

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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and position a wire rack on top.
02 - Pat chicken wings completely dry using paper towels to ensure maximum crispness.
03 - In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
04 - Place wings skin-side up on the prepared rack, spacing them apart to allow air circulation.
05 - Bake for 40 to 45 minutes, flipping once at the halfway point, until wings achieve golden color and crispy texture.
06 - In a small saucepan over low heat, combine honey, sriracha sauce, butter, soy sauce, and rice vinegar. Stir until butter melts and mixture becomes smooth. Remove from heat.
07 - Transfer cooked wings to a large bowl. Pour glaze over hot wings and toss thoroughly until evenly coated.
08 - Arrange glazed wings on a serving platter. Sprinkle immediately with flaky sea salt and garnish with cilantro or scallions if desired. Serve while hot.

# Expert Suggestions:

01 -
  • They're genuinely crispy, not soggy or greasy, because the baking powder creates a crust that actually stays put.
  • The heat sneaks up on you in the best way—it's not mouth-burning spicy, just warm and addictive.
  • You can have them on the table in an hour with basically one bowl to wash, which feels like cheating.
02 -
  • Wet wings become rubbery wings—that paper towel step isn't optional, and it's worth doing it twice if they're still damp.
  • The glaze must be warm but not hot when it hits the wings, or it'll slide off; let it sit for a minute after you turn off the heat.
  • Finishing salt applied immediately to the glazed wings will stick; wait five minutes and it'll just roll around uselessly on the plate.
03 -
  • If your oven runs hot, start checking wings at the 35-minute mark—every oven is different, and you'd rather catch them at perfect crispy than even slightly overdone.
  • The glaze can be made up to a day ahead and gently reheated just before serving, which takes pressure off timing if you're cooking with other dishes.
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