Best 2 Honey Sriracha Baked Chicken Recipes

Indulge in a tantalizing culinary journey with our delectable Honey Sriracha Baked Chicken! This dish is a harmonious blend of sweet, tangy, and savory flavors that will tantalize your taste buds. The chicken is marinated in a mouthwatering mixture of honey, sriracha, soy sauce, and garlic, infusing it with an irresistible flavor that seeps into every succulent bite. Baked to perfection, the chicken emerges from the oven with a golden-brown crust and a tender, juicy interior. Accompanying this delightful main course are three equally enticing recipes: a vibrant roasted vegetable medley, a creamy avocado ranch dressing, and a refreshing cucumber salad. Get ready to embark on a flavor-packed adventure that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose the right chicken: Use a whole chicken or chicken breasts for this recipe. If using a whole chicken, cut it into 8 pieces.
Make sure the chicken is dry: Pat the chicken dry with paper towels before coating it in the honey sriracha sauce. This will help the sauce to adhere to the chicken and create a crispy coating.
Don't overcrowd the baking dish: Make sure to leave some space between the chicken pieces so that they can cook evenly.
Bake the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before serving: Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This honey sriracha baked chicken is a delicious and easy-to-make weeknight meal. The chicken is coated in a flavorful honey sriracha sauce and baked until it is cooked through. Serve the chicken with your favorite sides, such as rice, mashed potatoes, or roasted vegetables.