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Glossy honey sriracha chicken wings piled on a platter with sesame seeds, green onions and lime wedges

Honey Sriracha Chicken Wings

Crispy oven-baked chicken wings tossed in a sticky honey sriracha glaze with garlic, butter and lime.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Wings
  • 3 pounds chicken wings split into drumettes and flats (1.4 kg)
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
Honey sriracha glaze
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1/3 cup honey (115 g)
  • 3 tablespoons sriracha adjust to taste
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon sesame seeds for garnish
  • 2 green onions sliced, for garnish

Method
 

  1. Line a rimmed baking sheet with foil and set a lightly greased wire rack on top. Heat the oven to 250°F (120°C).
  2. Pat the wings very dry. Toss with baking powder, salt, pepper and garlic powder, then arrange in a single layer on the rack.
  3. Bake 30 minutes. Raise the oven to 425°F (220°C) and bake 30 to 35 minutes more, flipping once, until deep golden and crisp.
  4. Melt the butter with the garlic for 1 minute. Add the honey, sriracha, soy sauce and lime juice and simmer 2 to 3 minutes until slightly thickened.
  5. Toss the hot wings in the glaze, sprinkle with sesame seeds and green onions and serve with lime wedges.

Notes

Doneness: Chicken is safe at 165°F (74°C); wings are most tender at 175 to 185°F (80 to 85°C).
Make ahead: Bake the wings earlier and re-crisp at 425°F (220°C) for 10 minutes before tossing.
Nutrition is an estimate per serving.