Salted Honey Sriracha Wings

My kitchen smelled like caramelized honey and heat the first time I got the glaze right on these wings. A friend had texted asking for something to bring to a last-minute gathering, and I found myself standing at the stove at 6 p.m. with wings already in the oven and no real plan except sriracha and hope. Something about that rush—the sizzle when the glaze hit the hot wings, that precise moment when sweet met spicy—made me realize I'd stumbled onto something worth repeating.

These wings made their debut at a rooftop dinner where someone had challenged me to bring something that could hold its own against six other dishes. I watched people go quiet when they bit into one, then immediately reach for another, and that's when I knew this glaze was the real thing. The flaky sea salt finishing touch wasn't planned at first—I added it almost by accident because I had it on hand—but it became the detail that made everyone ask for the recipe.

Ingredients

• Chicken wings, separated and tips removed (1.2 kg or 2.5 lbs): Splitting the flats from the drumettes ensures everything cooks at the same pace, and removing tips gives you better flavor in the glaze when you toss them together.
• Baking powder, aluminum-free (1 tbsp): This is the secret to crispy skin without deep-frying, and it works by creating a slightly alkaline surface that browns beautifully.
• Kosher salt (1 tsp): Season the wings before they hit the oven so the seasoning adheres during cooking.
• Freshly ground black pepper (1/2 tsp): Grind it fresh just before tossing; pre-ground loses its bite and subtlety.
• Honey, preferably floral variety (1/3 cup): Floral honey like clover or wildflower adds complexity that regular honey can't match, and it's worth seeking out.
• Sriracha sauce (3 tbsp): The backbone of the glaze; buy a brand you actually enjoy eating because it's the star here.
• Unsalted butter (1 tbsp): This mellows the sriracha slightly and adds richness without making the glaze heavy.
• Soy sauce or tamari (1 tbsp): Use tamari if you need gluten-free, and it adds umami depth that keeps the glaze from being one-note.
• Rice vinegar (1 tsp): The acid cuts through the sweetness and prevents the glaze from tasting cloying.
• Flaky sea salt like Maldon (1 tsp): Don't skip this finishing touch; it's what makes people pause mid-bite.
• Fresh cilantro or scallions (optional): These brighten the dish just before serving, though they're optional if herbs aren't your thing.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Set up your oven and rack:

Preheat to 220°C (425°F) and line a baking sheet with foil, then place a wire rack directly on top. This setup matters because air circulates under the wings, making the bottom skin crispy instead of steamed.

Dry your wings thoroughly:

Pat them completely dry with paper towels before anything else. Moisture is the enemy of crispiness, so don't rush this step.

Season the wings:

In a large bowl, toss wings with baking powder, kosher salt, and black pepper until every piece is lightly coated. The baking powder will feel chalky but trust it; that's what's going to give you the crackling texture.

Arrange and bake:

Place wings skin-side up on the rack with a little space between each one—they need room to breathe and crisp. Bake for 40–45 minutes, flipping halfway through with tongs, until they're deep golden and the skin sounds crispy when you tap it.

Make the glaze while they cook:

In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir gently until the butter melts and everything becomes smooth and glossy, which takes about 2–3 minutes. Let it cool slightly while the wings finish.

Glaze while hot:

The moment wings come out of the oven, transfer them to a large bowl and pour the warm glaze over them. Toss quickly and evenly so every piece catches some glaze while the wings are still hot enough for it to stick.

Finish with flair:

Arrange wings on a serving platter and immediately sprinkle with flaky sea salt. If you're using cilantro or scallions, add them now for color and freshness. Serve hot before the glaze sets too firmly.

Pin it

I learned something about food when a coworker told me these wings reminded him of his grandmother's cooking—not because the recipe was old, but because they had that same quality of being simple in concept but meticulous in execution. That's when I realized this dish wasn't just about impressing people; it was about understanding that sweet and heat, crispy and tender, simple and sophisticated weren't opposites. They belonged together.

The Crispy Secret

Baking powder gets the credit for those crispy wings, but most people use it wrong. It's not a rub-on seasoning; it's a chemical reaction waiting to happen. The aluminum-free version matters because aluminum can leave a metallic taste, and you want nothing competing with that honey-sriracha flavor. I tested this at least four times before I understood that the baking powder works by raising the pH of the chicken skin, which makes it brown faster and crisper.

Timing That Glaze

The glaze has to go on while the wings are still hot, otherwise it sits on the surface like shellac instead of actually coating them. I made that mistake the second time I cooked these, glazing wings that had cooled to room temperature, and they looked fine but tasted like I'd dipped them in honey afterward instead of making the flavors integrate. The heat from the wings softens the glaze slightly so it seeps into the crevices and adheres to the skin, which is where the magic lives.

Variations and Confidence

Once you understand how this basic formula works—acid balances sweet, heat adds dimension, salt finishes everything—you can adjust without losing the spirit of the dish. Maple syrup for honey shifts the sweetness toward earthiness. A splash more sriracha if you're cooking for heat-seekers. Even a tiny pinch of cayenne if you want lingering spice instead of immediate fire.

• Pair these with crisp lager or a floral Riesling to balance the spice and sweetness, or choose your drink based on how much heat you added.
• These wings hold their quality for a few hours at room temperature, making them perfect for a buffet or casual party setup.
• If you're cooking ahead, glaze them just before serving rather than hours in advance, so the salt stays crispy instead of drawing moisture.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin it

These wings have become the thing people request, not because I'm a brilliant cook but because I stopped overthinking and started paying attention to what actually matters. Make them once and they'll make sense, make them twice and you'll know exactly how to adjust them for next time.

Recipe Questions & Answers

→ How do I get extra crispy wings?

Pat wings dry and toss with baking powder before baking on a wire rack to allow airflow and crisp the skin evenly.

→ Can I adjust the heat level?

Yes, add more sriracha or a pinch of cayenne pepper to the glaze for extra spiciness.

→ What can I substitute for honey?

Maple syrup works well as a natural alternative, offering a different but complementary sweetness.

→ How should I serve these wings?

Serve hot, garnished with flaky sea salt and fresh herbs like cilantro or scallions to enhance flavor and presentation.

→ Is there a gluten-free option?

Use gluten-free sriracha and tamari sauce instead of soy sauce to keep this dish gluten-free.