Salted Honey Sriracha Wings (Printable version)

Crispy baked wings with honey-sriracha glaze and a sprinkle of flaky sea salt for bold sweet and spicy notes.

# Needed ingredients:

→ Chicken

01 - 2.5 lbs chicken wings, separated and tips removed
02 - 1 tablespoon aluminum-free baking powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Glaze

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

→ Finish

10 - 1 teaspoon flaky sea salt
11 - Chopped fresh cilantro or scallions for garnish (optional)

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and position a wire rack on top.
02 - Pat chicken wings thoroughly dry using paper towels to ensure crispy skin.
03 - In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated on all sides.
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 halfway through, until wings are golden brown and very crispy.
06 - While wings bake, combine honey, sriracha sauce, butter, soy sauce, and rice vinegar in a small saucepan over low heat. Stir until butter melts and mixture is smooth. Remove from heat.
07 - Transfer baked wings to a large bowl. Pour glaze over hot wings and toss to coat evenly.
08 - Arrange glazed wings on a serving platter. Immediately sprinkle with flaky sea salt and garnish with cilantro or scallions if desired. Serve hot.

# Expert advice:

01 -
  • They're crispy on the outside, tender inside, and the glaze hits that sweet-spicy balance without tipping into either extreme.
  • Baking them means zero deep frying mess, and somehow they taste even better than the fried versions I've made before.
02 -
  • Don't skip the wire rack, because wings sitting directly on the pan will steam on the bottom and you'll lose that crucial crispness you're working toward.
  • Toss the wings with the glaze while they're still hot, because the residual heat helps the glaze stick and creates a light caramelization that tastes incredible.
03 -
  • Make the glaze ahead of time and reheat it gently just before tossing the wings, so you're not scrambling when everything comes together.
  • If you want extra heat without making the glaze unbalanced, dust the wings with cayenne before they go in the oven instead of doctoring the glaze itself.
Go back