Honey Sriracha Wings

It’s good to be back!!

I apologize for my lack of posts in the month of June – it’s been a hectic month! Long story short, I spent most of my June in the east coast. I traveled to Atlanta for a business trip, returned home for a couple days, started my vacation by flying out to Providence to visit friends, took a train down to Newark and another train all the way down to Brick, NJ, went to NYC for a day (I ATE SO MUCH FOOD), then back to Jersey Shore for a family reunion, and now I’m finally back home.

Today’s post is special because these Honey Sriracha Wings are my #1 DEMANDED dish to make from friends, family, and my husband. I have friends who don’t typically enjoy wings, but love this recipe! My mom who usually doesn’t like spicy food also asks me to make this on special occasions. It’s sweet, spicy, and tangy all at the same time. It’s super easy to make and the best part is that it’s not fried, it’s baked!

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This recipe is adapted from Damn Delicious. I started out originally making it exactly like the recipe, but the more I made it, the more I ended up tweaking the recipe & instructions to get the exact sauce consistency and crispiness I prefer.

Enough talking, let’s get into it:

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For the Wings:

  • 1 1/2 – 2 pounds chicken wings
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 2 teaspoons garlic powder
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For the Sauce:

  • 4 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup honey
  • 1/2 cup Sriracha
  • 2 tablespoons soy sauce
  • Juice of 1 lime

For Garnish, optional:

  • Sesame seeds
  • Chopped cilantro


  • Large mixing bowl
  • Baking sheet
  • Handheld citrus juicer, optional
  • Oven-proof wire rack, optional but HIGHLY recommended
  • Basting brush


  • Preheat oven to 425 degrees F. Line a baking sheet with foil and place an oven-proof wire rack over the foil. Pro Tip: spray or brush the wire rack with vegetable or olive oil to prevent the wings from sticking to it when baking.
  • In a large mixing bowl, combine wings, melted butter, vegetable oil, garlic powder, salt & pepper, to taste. Pro Tip: use your hands!
  • Place the wings on top of the oven-proof wire rack and bake for 15-18 minutes. Then, use metal tongs to turn the wings over and bake for another 15-18 minutes.
  • While waiting for the wings to bake, we’re going to make the sauce. Melt butter in a small saucepan over medium heat. Whisk in the flour until slightly browned, about 1-2 minutes. Stir in honey, sriracha, soy sauce, and lime juice. Bring to a boil and simmer until slightly thickened, about 1-2 minutes.
  • When the wings are done cooking, pull them out of the oven and set oven to broil. Meanwhile, brush the wings with the sauce on both sides and put the wings back in the oven for another 3-4 minutes, or until it’s charred to your liking.
  • Garnish with sesame seeds and cilantro, if you like.


  • Although not required, I HIGHLY recommend to use an oven-proof fire rack because all the fat & grease from the chicken will drain into the foil and won’t mix into your sauce. It also makes the wings crispier.
  • If I’m making this for appetizer, I’ll eat it by itself. However, it goes well with white rice when I want something more filling for dinner.


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