Save My friend texted me a photo of wings at some trendy bar, and I remember thinking, "I can do better at home." After a few experiments with different glazes, I landed on this combination of honey and sriracha, and honestly, it changed how I think about chicken wings. The sweetness plays against the heat in a way that makes you reach for another one before you've finished chewing the first. It sounds simple because it is, but that's where the magic lives.
I made these the night my roommate brought home someone new, and I was honestly a little nervous about impressing them. The wings came out of the oven shimmering with glaze, and I watched this person's face light up on the first bite. They asked for the recipe before they left, and that moment stuck with me more than I expected.
Ingredients
- Chicken wings, 1.2 kg (2.5 lbs), separated with tips removed: Pat them completely dry before seasoning, or they'll steam instead of crisp. The separation matters because each piece cooks evenly on the rack.
- Baking powder (aluminum-free), 1 tbsp: This is the secret to crispy skin without frying. It raises the pH of the chicken skin, helping it brown faster and stay crunchy even under the glaze.
- Kosher salt, 1 tsp and flaky sea salt (Maldon), 1 tsp: Kosher salt seasons the chicken itself, while the finishing salt adds crunch and a burst of salt on your tongue with each bite.
- Freshly ground black pepper, 1/2 tsp: Grind it yourself right before using so you get all that aromatics instead of dusty pre-ground pepper.
- Honey (preferably floral), 1/3 cup: Look for something with character, like clover or wildflower honey. The floral notes sing against the heat from the sriracha.
- Sriracha sauce, 3 tbsp: This is where the spice lives. Three tablespoons gives you heat without overwhelming the sweetness, but taste as you go if this is your first time making it.
- Unsalted butter, 1 tbsp: It melts into the glaze and rounds out the flavors with a touch of richness that neither honey nor sriracha can provide alone.
- Soy sauce (tamari for gluten-free), 1 tbsp: Use tamari if you're avoiding gluten, and taste it first because some brands are saltier than others.
- Rice vinegar, 1 tsp: Just enough acid to cut through the richness and add brightness. Don't skip it.
Instructions
- Heat your oven and prep your rack:
- Preheat to 220°C (425°F) and line a baking sheet with foil, then place a wire rack on top so air can circulate underneath. This setup is what turns wings crispy instead of soggy.
- Dry the wings like your life depends on it:
- Pat them with paper towels until they're almost uncomfortably dry. Moisture is the enemy of crispiness, and you'll feel the difference in your finished wings.
- Season with the magic coating:
- Toss the wings in a bowl with baking powder, kosher salt, and black pepper until every piece is coated. The baking powder will feel chalky at first, but trust it.
- Arrange on the rack with breathing room:
- Place wings skin-side up on the rack, making sure they're not touching. This matters because crowded wings steam into each other instead of crisping.
- Bake until they're golden and crackly:
- After about 20 minutes, flip them once so they brown evenly on both sides. At 40–45 minutes total, they should be deeply golden and sound hollow when you tap them.
- Make the glaze while wings finish:
- Combine honey, sriracha, butter, soy sauce, and rice vinegar in a small saucepan over low heat, stirring until the butter melts and everything is smooth. The heat should be gentle so you're warming, not boiling, which would make the honey bitter.
- Toss wings with glaze while they're hot:
- Transfer finished wings to a large bowl and pour the glaze over them immediately, tossing until every piece glistens. The heat helps the glaze adhere instead of sliding off.
- Plate and finish with salt and herbs:
- Arrange on a serving platter and sprinkle flaky sea salt right away so it sticks to the glaze. Add cilantro or scallions if you want, but the salt is what matters most.
Save There was a moment in my kitchen when the aroma of honey caramelizing mixed with sriracha heat, and I realized this wasn't just a snack anymore. It became something I made for myself on quiet nights, something I knew would make people happy when they came over. Food has a way of shifting like that when you find the right balance.
The Sweet and Spicy Science
Sweetness and heat are a powerful pairing because they engage different parts of your palate. The honey coats your mouth with smoothness while sriracha brings a slow burn that builds, and together they create this sensation that keeps you reaching for another wing. The flaky salt at the end adds a third dimension, cutting through both flavors so nothing feels one-note. I've learned that finishing salt matters more than most people think, and this recipe proves it.
Variations You Can Explore
Once you nail this recipe, you can shift the flavors without losing the technique. Maple syrup instead of honey gives you an earthier sweetness, and adding a pinch of cayenne to the glaze if you want more heat without changing the base flavor. I've also tried fresh ginger grated into the glaze, and it brings this bright warmth that feels different from sriracha alone. The baking powder and oven method stays the same because that's what gives you the crispy foundation everything else builds on.
Serving and Pairing Ideas
These wings work as a party appetizer, a game day snack, or honestly just dinner on a random Tuesday. I've served them cold the next day straight from the fridge, and they're still good, though that initial crispiness softens. A crisp lager cuts through the richness beautifully, but if you want something fancier, a floral Riesling balances the spice in a different way that's equally worth trying.
- Serve immediately after glazing while the wings are still warm and the flaky salt clings to the surface.
- Have napkins within arm's reach because this glaze is messy in the best way possible.
- Pair with something cold to drink because the heat builds slowly and you'll want something to cool your mouth between bites.
Save These wings taught me that the best recipes are often the simplest ones, built on technique and good ingredients rather than complexity. Make them once, and they'll probably become something you make again.
Recipe FAQ
- → How do I achieve extra crispy wings?
Coating wings with baking powder helps to draw out moisture, resulting in a crispier skin when baked at a high temperature.
- → Can I substitute maple syrup for honey in the glaze?
Yes, replacing honey with maple syrup offers a deeper sweetness that complements the spicy sriracha nicely.
- → What is the best way to apply the glaze evenly?
Toss the hot wings gently in the warmed glaze to ensure each piece is coated thoroughly without losing crispness.
- → Which herbs work best for garnish?
Fresh cilantro or scallions add a bright, herbal note that complements the sweet and spicy glaze nicely.
- → How can I adjust the heat level?
Increase the amount of sriracha or add a pinch of cayenne pepper to the glaze for a spicier kick.