Any time honey is paired with something spicy, we get excited. It’s one of those super-matches – culinary foils that are so different yet come together so deliciously. Honey Sriracha wings deliver that sweet and spicy perfectly here, and the rooster sauce also adds a nice garlicky twist to the mix.
These chicken wings are a little of everything flavor-wise: sweet upon the first bite, fiery moments later, then a trailing of tasty garlic as the flavors take hold. The coriander in the recipe also gives a warm, nutty, citrusy flavor to the chicken. It’s a bold taste all around.
Note: You have options with the sauce here. Drizzle it atop the chicken, coat the wings thoroughly, or simply serve the sauce on the side when serving. Each option is tasty and has a unique value. Coating obviously puts the sauce as the star. On the side allows the delicious coriander flavor of the wings share the spotlight. Drizzling the sauce is a mix of the two.
Like this recipe? You’ll love these too:
- Honey Old Bay Wings: This recipe has a comparable honey sweetness, but with that Chesapeake spice we so adore.
- Spicy Maple Wings: Full of earthy sweetness that’s hard to ignore.
- Honey Sriracha Glaze: This glaze is delicious on chicken or pork. Or try it as a dipper. Pure yum.
Honey Sriracha Wings
The chicken wings
Bake the wings
- Place the chicken wings ingredients (including the chicken) in a large sealable bag, seal, and lightly shake to coat the wings. For best flavor, place the bag in the refrigerator and all the wings to marinate for 2 to 3 hours.
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with aluminum foil then lightly grease it.
- Place the wings evenly across the baking sheet, then place the sheet in the oven.
- Bake the wings for 40 to 50 minutes, or until golden brown.
Make the sauce
- In a saucepan over medium heat, melt the butter then add all other ingredients. Stir to combine.
Coat the wings
- Once the chicken wings are golden brown, remove them from the oven.
- Plate the wings and drizzle the sauce across the wings OR place the sauce in a large bowl and – in small batches – place the wings in the sauce and coat the wings thoroughly.