Honey Sriracha Chicken Wings
Crispy baked chicken wings coated in a sticky honey sriracha glaze with rice vinegar, sesame oil, and optional sesame seeds for a sweet, spicy party appetizer.
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Servings: 4
Ingredients
Chicken Wings
- 2 ½ lb chicken wings
- 2 tbsp baking powder
- 1 tbsp kosher salt
- 1 tsp finely ground black pepper
- 1 tsp smoked paprika or cayenne powder
- Aluminum foil
- Parchment paper
Sriracha Glaze
- ⅓ cup honey
- ⅓ cup sriracha
- 1 tbsp rice vinegar
- ¼ tsp sesame oil
- Sesame seeds for topping, optional
Instructions
Preheat the oven.
- Preheat the oven to 425°F, or 220°C.
Prepare the baking sheet.
- Line a baking sheet with aluminum foil. Place a wire rack over the prepared baking sheet, ensuring there is space between the rack and the foil for drippings to collect.
Prepare the seasoning mixture.
- In a small bowl, combine the baking powder, kosher salt, black pepper, and smoked paprika or cayenne powder. Mix until evenly combined.
Dry the chicken wings.
- Pat the chicken wings thoroughly dry with paper towels.
Season the wings.
- Place the dried chicken wings in a large mixing bowl. Add half of the seasoning mixture and rub it evenly over the wings. Add the remaining seasoning mixture and toss until all wings are fully coated.
Arrange the wings.
- Place the seasoned wings on the wire rack in a single layer, leaving space between each piece.
Bake the wings.
- Bake for 20 minutes. Turn the wings over and continue baking for an additional 20 minutes, or until the wings are golden brown and crispy.
Prepare the glaze.
- When the wings have approximately 5 minutes of baking time remaining, combine the honey, sriracha, rice vinegar, and sesame oil in a large mixing bowl. Stir until smooth.
Coat the wings.
- Remove the baked wings from the oven and transfer them to the bowl with the honey sriracha glaze. Toss until evenly coated.
Broil, if desired.
- For a more caramelized finish, return the glazed wings to the wire rack and broil for 2 to 5 minutes, watching carefully to prevent burning.
Garnish and serve.
- Sprinkle with sesame seeds, if desired. Serve immediately while hot.
Notes
This recipe can be gluten-free if all packaged ingredients are verified gluten-free.
Use a certified gluten-free baking powder and confirm that the sriracha, rice vinegar, sesame oil, and sesame seeds are gluten-free.
Chicken wings are naturally gluten-free when plain and unseasoned.
Avoid soy sauce-based additions unless using certified gluten-free tamari.
Use clean utensils, bowls, baking sheets, and racks to prevent cross-contamination.
Use a certified gluten-free baking powder and confirm that the sriracha, rice vinegar, sesame oil, and sesame seeds are gluten-free.
Chicken wings are naturally gluten-free when plain and unseasoned.
Avoid soy sauce-based additions unless using certified gluten-free tamari.
Use clean utensils, bowls, baking sheets, and racks to prevent cross-contamination.