Oven-Baked Honey Sriracha Chicken Wings

Honey Sriracha Chicken Wings

These oven-baked wings have browned skin beneath a glossy, sweet-spicy honey sriracha glaze. Baking the wings before saucing them gives the skin time to brown without scorching the honey. A warm glaze coats the wings just before serving, and sesame seeds finish the platter.

Use substantial bone-in wings with the tips removed and the flats and drumettes still attached. Their size can vary, so check doneness with a thermometer rather than relying on baking time alone.

Ingredients for Honey Sriracha Chicken Wings

Wings

• 3 pounds whole chicken wings, tips removed and joints left intact (about 9–12 wings; 1,350g)
• 1 tablespoon aluminum-free baking powder
• 3/4 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Glaze and finish

• 1/3 cup honey (115g)
• 1/3 cup sriracha (90g)
• 2 tablespoons unsalted butter (30g)
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon sesame seeds

Yield: 4 appetizer servings or 2–3 main-dish servings. Time: 15 minutes prep, 50–60 minutes cooking; about 65–75 minutes total.

How to Bake Honey Sriracha Chicken Wings

1. Prepare the oven and pan: Position an oven rack in the middle and preheat to 425°F (220°C). Set a wire rack over a foil-lined rimmed baking sheet. Lightly grease the rack if sticking is a concern.
2. Dry and season: Pat the wings thoroughly dry. Toss with the baking powder, salt, pepper, and garlic powder until lightly and evenly coated, with no piles of powder.
3. Bake: Arrange the wings in a single layer on the rack with space between them; use a second pan and rack if needed. Bake uncovered for about 45–55 minutes, turning after roughly 25 minutes and rotating the pan if browning unevenly. Start checking at 40 minutes. The skin should look browned and dry, and the thickest meaty part should reach at least 165°F (75°C) without the thermometer touching bone.
4. Make the glaze: While the wings bake, combine the honey, sriracha, butter, soy sauce, and lime juice in a small saucepan. Stir over low to medium-low heat until the butter melts, then simmer briefly until smooth and thick enough to lightly coat a spoon, about 4–6 minutes total. Keep warm.
5. Broil if needed: If the fully cooked wings need darker patches, move the pan near the broiler and broil the unsauced wings for 1–2 minutes, watching continuously. Skip this step if they are already well browned.
6. Glaze and serve: Let the wings stand for about 2 minutes. Transfer them to a large bowl and add the warm glaze gradually, tossing until generously coated. Pile loosely on a parchment-lined shallow platter, leaving some browned patches visible. Scatter the sesame seeds over the wings and serve promptly.

How to Keep the Wings Browned Beneath the Glaze

Damp skin and a crowded rack can leave wings pale and soft. Dry the wings well, use a thin seasoning coating, and leave space around each one. Add the honey glaze only after baking and any optional broiling: honey-coated wings can scorch quickly under the broiler.

If the glaze pools in the bowl instead of clinging to the wings, simmer it a little longer until it lightly coats a spoon, then add it in stages. The glaze gives the wings their sticky finish, but the skin beneath it will soften as they sit.

Whole Wings and Cooking Time

The 45–55 minute baking window is a guide for joint-intact wings, not a guarantee; larger wings may need longer. Start checking at 40 minutes and use a thermometer in the thickest meat, away from bone. Separated flats and drumettes also work, but they may finish sooner and will look different from the substantial whole wings used here.

For less heat, reduce the sriracha modestly to taste; the glaze will also be less intensely red. Serve with carrot and celery sticks or rice, with lime wedges on the side if desired. For another sweet-hot option, try these oven-baked hot honey chicken wings.

Storing and Reheating

Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat in an oven or air fryer until hot throughout; timing depends on wing size and the appliance. The glaze will remain sticky, but the skin will be softer than when freshly made.

For advance preparation, keep cooked wings and prepared glaze separate when practical, then reheat and toss together before serving. Leftover wings can be frozen airtight for up to 2–3 months, though the glaze and skin may soften after thawing and reheating.

Nutrition

Approximate per serving, based on 4 appetizer servings and the edible portion of the wings: 590 calories, 38g protein, 35g fat, and 29g carbohydrates. Per 100g of edible wings with glaze: approximately 260 calories, 17g protein, 15g fat, and 13g carbohydrates. Values vary with wing size, edible yield, and how much glaze remains on the wings.