Sweet, sticky, and spicy oven baked Honey Sriracha Wings – These chicken wings are super easy make with quick prep time and simple ingredients!
Alright folks, get your wet wipes ready because we’re making wings! Sweet, spicy and gloriously sticky honey sriracha wings!
So let’s get to it!
Honey Sriracha Wings
Altogether this is a pretty low maintenance recipe that requires very little hands on prep.
Things to keep in mind with these wings:
- They’re baked, not fried. So much easier and A LOT less oil.
- Bake these on an oven proof wire rack placed on a baking sheet. As the wings bake they will drip fat and juice. Baking on a wire rack will allow air to flow all around the wings and keep them from getting too soggy.
- You only need to marinate for about 10-20 minutes.
- If you need a soy free option use coconut aminos instead of soy sauce/tamari and add more salt to make up for the switch.
- These wings are more sticky than crispy thanks to the sweet and spicy sriracha glaze.
Speaking of that sauce, it’s based on the sriracha turkey meatballs I shared last week. The’ve got a nice balance of sweet and spicy (bit of a kick but not too crazy) with a touch of tang.
Don’t forget to rate this recipe and leave a comment below if you try it out. I always appreciate the feedback – especially when you share what changes you may have made. It also helps future readers who are thinking of making the recipe!
Honey Sriracha Wings
Sweet, sticky, and spicy oven baked Honey Sriracha Wings - These chicken wings are super easy make with quick prep time and simple ingredients!
- 4 large garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons sriracha (40g)
- 6 tablespoons honey (130g)
- 1 tablespoon |juice (15ml)
- 2 tablespoons gluten free soy sauce or tamari (30 ml)
- 2 tablespoons sesame oil (30ml)
- 2 pounds chicken wings (1kg)
- 2 teaspoons corn starch mixed with 3 tablespoons water**
- Add the garlic cloves, ginger, sriracha, honey, lime juice and soy sauce/tamari and oil together in a bowl or zip lock bag. Mix well to combine. Pour out 1/4 cup of the marinade into a small sauce pot and set aside for now.
- Add the wings and toss to coat. Set aside and let marinate for at least 10 minutes.
- Preheat the oven to 400°F/200°C. Line a large cookie sheet with foil and place an oven safe wire rack over the top of the cookie sheet.
- Lay the chicken wings across the wire rack and then place in the heated oven. Bake for 20 minutes and then remove to flip over. Use a pastry brush to brush over the excess sauce that's collected at the bottom of the cookie sheet. Return to the oven and bake for another 20 minutes or until cooked through (internal temp 165°F/74°C). Remove from the oven once more and set aside.
- Add any remaining marinade collected on the bottom of the cookie sheet and add it to the reserved sauce in the pot from earlier. Heat on a medium heat. Bring to a boil and stir in the starchy water mixture. Reduce the heat down to low and let simmer until thickened.
- Use a pastry brush to brush the thickened sauce over the top of the wings. Garnish with chopped cilantro if desired and enjoy immediately.
Make it Paleo
- Use coconut aminos for a soy free version. If you use coconut aminos in place of soy sauce, make sure to increase the amount of salt in your glaze.
- Use arrowroot or tapioca starch for grain free options
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Lieber's Authentic And Delicious Sriracha Hot Chili Sauce, Non-GMO, No MSG, Gluten-free, Cholesterol-free, and Vegan, NET WT. 1 lb (454g)
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