Sriracha Honey Chicken Wings

$To make Sriracha honey chicken wings, gather these key ingredients: - 2 pounds chicken wings - 1/4 cup honey - 1/4 cup Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground ginger - Salt and freshly cracked black pepper, to taste These ingredients create a perfect blend of sweet and spicy that elevates your wings. You can add extra flavor and color with these garnishes and sides: - Sesame seeds, for garnish - Chopped green onions, for garnish - Crisp celery sticks, for a fresh crunch - Creamy ranch dressing, for dipping These options not only enhance the look of the dish but also provide a great balance to the heat. If you have dietary restrictions, consider these swaps: - Use tamari instead of soy sauce for gluten-free options. - Replace honey with maple syrup for a vegan alternative. - Try skinless chicken wings to cut down on fat. These alternatives allow everyone to enjoy your Sriracha honey chicken wings without worry. {{ingredient_image_2}} Start by washing your chicken wings under cold water. Pat them dry with paper towels. This step is key. Dry wings crisp up better when cooked. Next, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. This setup lets hot air flow around the wings for even cooking. In a large mixing bowl, combine the following: - 1/4 cup honey - 1/4 cup Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground ginger - Salt and freshly cracked black pepper, to taste Whisk these ingredients together until the mixture is smooth. The blend of honey and Sriracha gives a fantastic spicy-sweet taste. Add the chicken wings to the marinade. Toss them until each wing is coated fully. This step ensures every bite has that bold flavor. Carefully place the wings on the wire rack. Make sure they are in a single layer. Space between wings helps them cook evenly and get crispy. Bake the wings for about 40 to 45 minutes. Flip them halfway through for even browning. You’ll know they’re done when they turn golden brown and crispy. Once done, remove them from the oven. Let them rest for 5 minutes. This allows the juices to settle, keeping the wings juicy. For extra flavor, drizzle any remaining sauce over the wings. Toss them gently one last time to coat. Serve hot, garnished with sesame seeds and chopped green onions for a crunchy finish. Enjoy your bold flavor delight! To get that great crispy texture, start with dry wings. Make sure to pat them dry with paper towels before marinating. This helps remove moisture. When you bake, place the wings on a wire rack. This allows hot air to flow all around them. Bake at 400°F for 40 to 45 minutes. Flip them halfway to ensure both sides get crispy. To balance sweet and spicy, use equal parts honey and Sriracha. This mix gives you a nice kick, but it’s not overpowering. Taste your marinade before tossing in the wings. If you want it sweeter, add more honey. If you like it spicier, add more Sriracha. Adjust to fit your taste. Serve your wings with crunchy sides like celery sticks. They cool the heat and add a nice crunch. Pair the wings with creamy ranch dressing for a great dip. For extra flair, sprinkle sesame seeds and green onions on top. This adds color and flavor to your dish. You can also drizzle extra Sriracha and honey for a tasty finish! Pro Tips Marinate Longer for Flavor: For even more flavorful wings, marinate them for at least 1 hour or up to overnight in the refrigerator. This allows the spices to penetrate deeper into the meat. Broil for Extra Crispiness: After baking, switch your oven to broil for the last 2-3 minutes. This will give the wings an extra crispy finish, but watch closely to prevent burning. Use a Thermometer: To ensure your chicken wings are thoroughly cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C). Experiment with Heat Levels: Adjust the amount of Sriracha in the marinade to suit your spice tolerance. You can also mix in other hot sauces for a unique flavor profile. {{image_4}} If Sriracha is too spicy for you, try these options. You can use sweet chili sauce for a milder heat. Another option is to mix Sriracha with ketchup. This blend offers some sweet notes and less heat. You can also try chipotle sauce for a smoky flavor. Mixing various sauces can create your perfect heat level. You can enjoy Sriracha honey chicken wings baked or grilled. Baking gives you a crispy texture while keeping the inside juicy. Grill the wings for a smoky flavor, perfect for summer. If you grill, watch them closely. The sauce can caramelize quickly and burn if left unattended. Both methods work well; choose your favorite! Kids might find Sriracha too hot. To make the wings more kid-friendly, reduce the Sriracha and add more honey. You can also replace Sriracha with a mild barbecue sauce. This keeps the wings sweet and tasty. Serve with a side of ranch dressing for dipping. This will make the dish a hit with the little ones! To store leftover chicken wings, let them cool down first. Place the wings in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them longer, freezing is the best choice. When reheating wings, aim for crispiness. Preheat your oven to 350°F (175°C). Place the wings on a baking sheet. Heat for about 10-15 minutes. This method keeps them nice and crunchy. You can also use an air fryer. Cook them at 375°F (190°C) for about 5-7 minutes. To freeze wings, wrap them tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. Label the bag with the date. Wings can be frozen for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat using the tips above for tasty results. Yes, you can use frozen chicken wings! Just remember to thaw them first. Place the wings in the fridge overnight or run them under cold water. Thawing helps the wings cook evenly and get that nice crispy skin. Once thawed, follow the recipe as usual for the best flavor. To make Sriracha honey chicken wings in an air fryer, start by preheating the air fryer to 375°F (190°C). Toss your thawed wings in the marinade as you would for baking. Place the wings in the air fryer basket in a single layer. Cook for about 25 to 30 minutes, flipping halfway through. This method gives you crispy wings with less oil! Sriracha honey chicken wings are bold and flavorful. A cool dip is perfect! Here are some tasty options: - Creamy ranch dressing - Blue cheese dressing - Sweet chili sauce - Garlic aioli - Celery sticks on the side also help balance the heat. These dips enhance the flavor and add a refreshing touch to your meal. Enjoy! Sriracha honey chicken wings are a tasty treat. You need simple ingredients and easy steps. Always prep your wings and make that delicious marinade. Achieving crispy texture and balancing sweet and spicy were key tips. Consider variations like grilled wings or kid-friendly options. Store leftovers well and reheat for the best flavor. Experiment with different sides and sauces for more fun. Enjoy making these wings and share them with friends!$

Sriracha Honey Chicken Wings

Spicy and sweet chicken wings coated in a flavorful glaze, perfect for any gathering.

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Prep Time 10

Cook Time 45

Total Time 55

Course Appetizer

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

2 pounds chicken wings
1 cup honey
1 cup Sriracha sauce
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ground ginger
to taste salt and freshly cracked black pepper
for garnish sesame seeds
for garnish chopped green onions

Instructions

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack on top of the baking sheet.
In a large mixing bowl, combine the honey, Sriracha sauce, soy sauce, olive oil, garlic powder, ground ginger, and a pinch of salt and pepper. Use a whisk to mix everything thoroughly until the marinade is smooth and well blended.
Add the chicken wings to the bowl with the marinade. Toss the wings in the sauce until they are completely coated.
Carefully arrange the coated chicken wings on the wire rack, placing them in a single layer with space between each wing.
Bake the wings in your preheated oven for approximately 40 to 45 minutes. Flip them halfway through the cooking time.
When the wings are golden brown and crispy, remove them from the oven and allow them to rest for about 5 minutes.
If desired, drizzle any remaining sauce over the wings, then gently toss them once more to ensure a generous coating.
Serve the hot chicken wings immediately, garnished with a sprinkle of sesame seeds and chopped green onions.

Notes

Plate the wings on a large serving platter, drizzle additional Sriracha and honey over the top, and include side bowls of crisp celery sticks and creamy ranch dressing for dipping.

Keyword appetizer, chicken wings, honey, sriracha