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Honey Sriracha Wings

Honey Sriracha Wings
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Honey Sriracha Wings offer a bold yet balanced flavor with crispy skin and juicy meat, combining the natural sweetness of honey and the fiery kick of Sriracha in a simple, versatile recipe perfect for game days, parties, or weeknight treats. Easily adjustable for spice level and cooking methods, these wings are an irresistible crowd-pleaser.

Ingredients

Scale

Main Ingredients

  • 2 pounds chicken wings, fresh or thawed, split at joints
  • 2 tablespoons honey (raw or local preferred)
  • 2 tablespoons Sriracha sauce (adjust to heat preference)
  • 1 tablespoon soy sauce (or tamari/coconut aminos for gluten-free option)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon lime juice (optional)

Optional Garnishes & Variations

  • Chopped green onions
  • Toasted sesame seeds
  • Fresh cilantro
  • Cayenne pepper or hot chili flakes (for extra spicy)
  • Fish sauce and chopped cilantro (for Thai style)

Instructions

  1. Prep the Wings: Pat the chicken wings dry thoroughly using paper towels to remove any moisture, which is key for achieving crispy skin. Toss the wings in olive or vegetable oil, garlic powder, salt, and black pepper, ensuring they are evenly seasoned.
  2. Cook the Wings: Choose your cooking method: either bake the wings in a preheated oven at 400°F (200°C) on a wire rack for 40-45 minutes, flipping halfway through, or air fry at 375°F (190°C) for 25-30 minutes, shaking occasionally to crisp all sides.
  3. Make the Honey Sriracha Sauce: While the wings are cooking, whisk together honey, Sriracha sauce, soy sauce, and lime juice (if using) in a bowl. Adjust the amount of Sriracha according to your preferred spice level.
  4. Toss Wings in Sauce: Once the wings are fully cooked and crispy, immediately transfer them to the bowl with the sauce. Toss thoroughly to coat each wing evenly in the sticky, spicy glaze.
  5. Serve and Enjoy: Serve the wings hot, optionally garnished with green onions, sesame seeds, or cilantro. Accompany with cooling sides like celery sticks and ranch or blue cheese dips for contrast.

Notes

  • Dry wings well before cooking to maximize crispiness.
  • Use a wire rack when baking to allow air circulation for even crisping.
  • Customize the heat by starting with less Sriracha and adding more after tasting the sauce.
  • Let wings rest briefly after cooking for better juice distribution and texture.
  • For extra sticky wings, toss with sauce halfway through cooking.
  • Store leftover wings in an airtight container in the fridge up to 3 days; keep sauce separate to retain crispness.
  • Freeze cooked wings in a single layer before transferring to freezer bags; good for up to 2 months.
  • Reheat wings in oven or air fryer at 350°F (175°C) for 10-15 minutes until crisp again; avoid microwave to prevent sogginess.

Nutrition

Keywords: Honey Sriracha Wings, spicy wings, chicken wings, appetizer, game day snack, sweet and spicy wings, crispy chicken wings

Find it online: https://ninagourmet.com/honey-sriracha-wings/