Best 2 Honey Baked Sriracha Chicken Wings Recipes

**Honey Baked Sriracha Chicken Wings: A Flavorful Fusion of Sweet and Spicy**

Indulge in a tantalizing culinary experience with our honey baked sriracha chicken wings, where the perfect balance of sweet and spicy flavors takes your taste buds on a delightful journey. These crispy and succulent chicken wings are coated in a delectable glaze made from honey, sriracha, and a blend of aromatic spices, creating an irresistible combination that will leave you craving more. This recipe collection features three variations to cater to different preferences: the classic honey baked sriracha wings, a tangy Asian-inspired version with hoisin sauce and ginger, and a smoky chipotle BBQ glaze for a touch of heat and smokiness. Each recipe is easy to follow and promises to deliver finger-licking good chicken wings that will be the highlight of any gathering, whether it's a game day party, a casual get-together, or a cozy family dinner.

Here are our top 2 tried and tested recipes!

HONEY-BAKED SRIRACHA CHICKEN WINGS

Honey-Baked Sriracha Chicken Wings image

To keep these sticky wings mellow, we used apricot jam, honey and a squeeze of fresh lime, to offset the heat of the Sriracha. Craving more heat? Add more hot sauce!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h10m

Yield 12

Number Of Ingredients 12

Ingredients

2 tablespoons Sriracha sauce
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
3 lb chicken wing drummettes
1/2 cup Gold Medal™ all-purpose flour
1/4 cup honey
2 tablespoons apricot jam
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
2 teaspoons fresh lime juice
3 cloves garlic, finely chopped

Steps:

Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
In 1-gallon resealable food-storage plastic bag, mix Sriracha sauce, oil, salt, pepper and drummettes. Seal bag; shake to coat. Add flour; seal bag, and shake until drummettes are coated with flour. Place drummettes on cookie sheets.
Bake uncovered 30 minutes; turn drummettes over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of drummettes is clear when thickest part is cut to bone (at least 165°F).
Meanwhile, in 1-quart saucepan, mix Glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside.
In large bowl, toss drummettes with sauce. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 14 g, Cholesterol 35 mg, Fiber 0 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 7 g, TransFat 0 g

HONEY, CILANTRO AND SRIRACHA BAKED CHICKEN WINGS

Honey, Cilantro and Sriracha Baked Chicken Wings image

You can never go wrong with chicken wings because they are easy to cook, delicious and inexpensive. In this recipe, I make a sweet and spicy sauce that creates the perfect flavor explosion. Plus, these chicken wings are baked so they're easier to throw together.

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons rice flour or cornstarch
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 pounds chickens wings, separated into drumettes and flats
2 tablespoons unsalted butter
2 tablespoons honey
2 tablespoons Sriracha or other hot sauce
1 tablespoon light or dark brown sugar
1 1/2 teaspoons fish sauce
2 cloves garlic, minced
2 tablespoons cilantro, finely chopped

Steps:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
In a wide shallow bowl, whisk together the rice flour, chili powder, garlic powder, onion powder, salt and pepper.
Pat the chicken dry with a paper towel. Coat each piece evenly in the spice mixture and place it on the prepared baking sheet, leaving at least an inch between each piece. Bake the chicken wings until golden brown, 40 to 45 minutes.
Meanwhile, combine the butter, honey, Sriracha, brown sugar, fish sauce, garlic and cilantro in a small saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, 3 to 4 minutes, then immediately remove from the heat.
Transfer the wings to a large bowl. Drizzle the warm butter mixture over the baked chicken wings and gently toss with tongs. Serve and enjoy!

Tips:

Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before baking the chicken wings to ensure they cook evenly and get crispy.
Use a wire rack to bake the chicken wings. This will allow air to circulate around the wings, helping them to crisp up. If you don't have a wire rack, you can use a baking sheet lined with parchment paper.
Bake the chicken wings for 20-25 minutes, or until they are cooked through. The chicken wings should be slightly charred on the outside and cooked through on the inside.
While the chicken wings are baking, make the honey-sriracha sauce. Combine the honey, sriracha, soy sauce, and garlic in a small saucepan. Bring the sauce to a simmer over medium heat, stirring constantly. Let the sauce simmer for 5 minutes, or until it has thickened.
Toss the cooked chicken wings in the honey-sriracha sauce. Make sure the chicken wings are evenly coated in the sauce.
Serve the chicken wings hot with your favorite dipping sauce. Some popular dipping sauces for chicken wings include ranch dressing, blue cheese dressing, and barbecue sauce.

Conclusion:

Honey-baked sriracha chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. The chicken wings are crispy on the outside and tender on the inside, and the honey-sriracha sauce is the perfect combination of sweet and spicy. Whether you serve them with your favorite dipping sauce or enjoy them plain, these chicken wings are sure to be a hit.