Salted Honey Sriracha Wings (Print Version)

Golden baked wings coated in a honey and sriracha glaze, finished with flaky sea salt and fresh herbs.

# Components:

→ 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 or tamari
09 - 1 teaspoon rice vinegar

→ Finish

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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with foil and place a wire rack on top.
02 - Pat the chicken wings very dry with paper towels to ensure maximum crispiness.
03 - In a large bowl, toss wings with baking powder, kosher salt, and black pepper until evenly coated.
04 - Arrange wings skin-side up on the prepared rack with space between each wing. Bake for 40-45 minutes, flipping once halfway through, until golden and very crispy.
05 - In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir until butter melts and mixture is smooth. Remove from heat.
06 - Transfer baked wings to a large bowl. Pour glaze over hot wings and toss to coat evenly.
07 - Arrange glazed wings on a serving platter. Sprinkle immediately with flaky sea salt and garnish with cilantro or scallions if desired. Serve hot.

# Expert Advice:

01 -
  • The wings get impossibly crispy in the oven without deep frying, which means less cleanup and less guilt.
  • That honey-sriracha glaze hits sweet and spicy at the exact same moment, and the flaky salt at the end makes your mouth want more.
  • Forty-five minutes from raw chicken to serving platter, and your kitchen barely smells like wings afterward.
02 -
  • Don't skip the step of flipping the wings halfway through baking. I learned this the hard way with a batch that browned on top but stayed pale underneath.
  • Pour the glaze over hot wings, not room-temperature ones. The temperature difference is what makes the glaze stick and caramelize slightly instead of just sliding off.
03 -
  • If you're making these for a crowd, you can bake the wings ahead and glaze them right before serving so they stay crispy.
  • Taste the sriracha you're using first, because heat levels vary wildly between brands, and you can always add more but you can't take it out.
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