Honey Sriracha Chicken Wings

Crispy baked wings tossed in a sticky honey sriracha glaze. Made with baking powder, paprika, honey, and sriracha. Oven-baked perfection!

this Recipe

I’ll be honest with you. The first time I heard someone say “baking powder makes wings crispy,” I rolled my eyes so hard I almost saw my brain. I mean… how? No oil? No frying? Just powder and a hot oven?

But then it happened. A lazy Saturday. No desire to deal with deep-frying (or cleaning it up—ugh). So I gave the weird baking powder trick a try. And holy crispy wings, Batman! It worked. I mean, it really worked. And not only did they get crunchy, but they also felt lighter, somehow. Less greasy, more snackable. Dangerous.

Of course, I couldn’t just stop there. I needed a glaze that brought the fire and the sweet. Something that would cling to the crispy edges like it was made to be there. Enter: Honey Sriracha. Sticky, bold, sweet, spicy… basically the flavor equivalent of a mic drop.

Why You’ll Love This Honey Sriracha Chicken Wings Recipe?

Let’s just call it like it is: these wings are a whole moment. They’ve got that golden crackle you dream about, but without the mess or stress of deep-frying. The glaze? It’s punchy, sweet, spicy, and honestly kinda addictive. Perfect for game day, lazy weeknights, or that moment when you need something that feels extra but comes together in under an hour. Also, they make you feel like a wing wizard. Which, let’s face it, we all want.

Ingredient Notes:

• Baking Powder: Not baking soda. This is the game-changer. It draws out moisture and helps blister the skin. Science, baby.

• Kosher Salt + Smoked Paprika + Black Pepper: The dry rub trifecta. You want balance, smoke, and bite.

• Chicken Wings: I like a mix of flats and drumettes. Bonus points if they’re trimmed and ready to go—life’s too short to butcher your own mid-week.

• Honey: Sweet, thick, and perfect for balancing the heat. I once used hot honey... and lived to tell the tale. 🔥

• Sriracha: The fiery queen of condiments. You can scale this up or down depending on how brave you’re feeling.

• Rice Vinegar: Don’t skip this. It cuts through the sweetness like a dream.

• Sesame Oil & Seeds: Just a drizzle and a sprinkle, but chef’s kiss territory when it comes to flavor depth.

How To Make Honey Sriracha Chicken Wings?

Step 1: Set the scene.
Preheat your oven to 425°F and line a sheet pan with foil—because you’ll thank yourself at cleanup time. Set a wire rack over it so the wings crisp all around. Think: hot air = crispy magic.

Step 2: Dry rub these babies.
Whisk together baking powder, salt, pepper, and paprika in a bowl. Toss your wings with half the mix first. Stir ‘em up. Add the rest. Stir again. You want every inch coated like they’re headed to the spa.

Step 3: Bake… and flip. And flip again.
Pop ‘em on the rack and into the oven. After 20 minutes, flip them. Another 20? Flip again. Then give ‘em another 15–20 minutes. Yes, it’s a triple-flip operation, but trust me, it’s the secret to all-over crunch.

Step 4: Glaze goals.
While they’re crisping up, stir together your honey, sriracha, vinegar, and sesame oil in a bowl. It should look glossy and smell like a flavor bomb.

Step 5: Toss and serve.
When the wings come out golden and audibly crispy, toss them in the glaze. Do it fast and gentle. Think: coating without drowning. Then hit ‘em with sesame seeds and maybe some chopped green onion if you’re feeling showy.

Storage Options:

I’m not judging. But I’m also kinda surprised. If you do have leftovers, store them in the fridge in a sealed container. Reheat in a hot oven (375°F for 10 minutes) to get the crunch back. Microwave? Only if you like soggy wings, which… no judgment, but really?

Variations and Substitutions:

• Can’t do heat? Replace some of the sriracha with ketchup or sweet chili sauce.

• No rice vinegar? Try white wine vinegar or even apple cider vinegar.

• Additions: Crushed peanuts? YES. Lime zest? Heck yes. A little fresh ginger in the glaze? Chef-y but so good.

• Air fryer option: Yep, it works! 400°F for about 25–30 minutes, flipping halfway. Then toss in glaze.

What to Serve with Honey Sriracha Chicken Wings?

• Celery sticks & ranch or blue cheese dressing (it’s practically law)

• Crispy waffle fries or potato wedges

• Steamed jasmine rice if you’re going more meal than snack

• A cold beer (or iced sweet tea, if you’re a softie like me)

Frequently Asked Questions:

Can I use frozen wings?
Yes! Just thaw completely and pat dry like you mean it. Moisture = soggy skin.

Are these super spicy?
Depends on your spice tolerance. I find them medium. You can always dial back the sriracha if you’re nervous.

Can I prep ahead?
Definitely. You can bake the wings a few hours ahead and reheat in the oven before tossing in the glaze. Glaze right before serving.

If you’re still unsure about baking your wings instead of frying them—I dare you to try this recipe. Seriously. One bite in, you’ll be preaching the crispy gospel just like I am. These Honey Sriracha Chicken Wings are bold, easy, and totally irresistible.

Got questions? Want to brag about how yours turned out? Drop a comment—I’d love to hear how your wing night went.

Keep the Flavor Coming – Try These:

Cheesy Chicken Fritters Recipe

Banana Pudding Recipe

Stuffed Cabbage Rolls

Honey Sriracha Chicken Wings

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

These baked honey sriracha chicken wings feature a crispy, spice-coated exterior and a sweet-spicy glaze of honey, sriracha, vinegar, and sesame. No frying required—just an oven and a clever dry rub technique.

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4 Servings

Ingredients

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For the Wings:

• 2 ½ pounds chicken wing sections
• 2 tablespoons baking powder
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika

For the Honey Sriracha Glaze:

• ⅓ cup honey
• ⅓ cup sriracha sauce
• 1 tablespoon seasoned rice vinegar
• ¼ teaspoon sesame oil
• 1 pinch sesame seeds for garnish

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Instructions

 

Preheat the Oven:

1. Set your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the foil to allow for even airflow and crispiness.

Prepare the Dry Rub:

1. In a small bowl, whisk together the baking powder, kosher salt, black pepper, and smoked paprika until well combined.

Coat the Chicken Wings:

1. Place the chicken wing sections in a large mixing bowl. Sprinkle half of the baking powder mixture over the wings and toss to coat. Add the remaining mixture and toss again to ensure an even coating on all surfaces.

Bake the Wings:

1. Arrange the coated wings on the wire rack in a single layer, making sure they are not touching. Bake for 20 minutes. Flip each wing, then bake for another 20 minutes. Flip again and bake an additional 15 minutes or until the wings are golden brown and crisp.

Prepare the Glaze:

1. While the wings are baking, combine the honey, sriracha sauce, seasoned rice vinegar, and sesame oil in a small bowl. Whisk until smooth and cohesive.

Toss the Wings in the Glaze:

1. Once the wings have finished baking, transfer them to a large bowl. Pour the glaze over the wings and toss gently until each piece is evenly coated.

Garnish and Serve:

1. Arrange the glazed wings on a serving platter. Sprinkle with sesame seeds for garnish. Serve immediately while hot and crisp.

Notes

To ensure this recipe is gluten-free, use a certified gluten-free baking powder and verify that your sriracha sauce and rice vinegar are labeled gluten-free. Always check individual ingredient labels to avoid hidden sources of gluten.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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