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Honey Sriracha Crispy Chicken Wings

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Sticky, spicy, and perfectly crispy, these honey sriracha chicken wings are baked (not fried!) and tossed in a sweet-heat glaze. Served with a homemade ranch dip, they’re the ultimate game day or party appetizer.

Ingredients

Scale
  • 2 1/2 lbs chicken wings, split at the joint, tips removed
  • 2 tbsp baking powder (NOT baking soda)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/3 cup honey
  • 1/4 cup sriracha sauce
  • 2 tbsp soy sauce
  • 1 tbsp unsalted butter
  • 1 tsp rice vinegar
  • 1 small garlic clove, minced (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 tbsp buttermilk (or milk, to thin as needed)
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh dill, chopped (or 1/2 tbsp dried dill)
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • Juice of 1/2 lemon (about 1 tbsp)

Instructions

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and place a wire rack on top. Pat chicken wings dry with paper towels.
  2. In a large bowl, toss wings with baking powder, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
  3. Arrange wings in a single layer on the rack, leaving space between each. Bake on the upper-middle rack for 35–40 minutes, flipping halfway through, until golden and crisp.
  4. For extra crunch, broil wings for 2–3 minutes at the end, watching closely to avoid burning.
  5. While wings bake, combine honey, sriracha, soy sauce, butter, vinegar, and minced garlic in a small saucepan. Simmer over medium-low heat, stirring often, for 5–7 minutes until slightly thickened and glossy. Remove from heat.
  6. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, chives, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice for the ranch dip. Adjust seasoning or thin with more buttermilk if needed.
  7. Let baked wings cool for 2–3 minutes, then transfer to a clean bowl. Pour warm honey sriracha glaze over wings and toss until evenly coated. Add a splash of hot water to the glaze if too thick.
  8. Arrange wings on a platter, garnish with extra chives or sesame seeds if desired, and serve with ranch dip.

Notes

For gluten-free wings, use tamari or coconut aminos instead of soy sauce and ensure your baking powder is gluten-free. Pat wings dry for maximum crispiness. Make the ranch dip a day ahead for best flavor. If you don’t have a wire rack, flip wings halfway through baking. Air fryer option: cook at 400°F for 20–25 minutes, shaking halfway.

Nutrition

Keywords: honey sriracha wings, crispy chicken wings, baked wings, game day appetizer, spicy wings, ranch dip, party food, easy chicken wings, sweet and spicy wings

Find it online: https://atomicbite.com/honey-sriracha-crispy-chicken-wings-recipe-easy-game-day-appetizer/