When it comes to game day snacks or simply treating yourself to something indulgent, Crispy Baked Sriracha Honey Wings tick all the boxes. They’re crispy, juicy, and drenched in a tantalising glaze that balances the heat of sriracha with the natural sweetness of honey. What sets these wings apart from others is the double-baking technique paired with a dash of bicarbonate of soda, which ensures crispiness without frying. This method helps achieve golden, crispy wings without all the excess oil.
These wings are an excellent starter or snack for any gathering, but they also work wonderfully as a main dish if served with a side of salad or rice. Whether you’re hosting a party or simply craving a crunchy, flavourful bite, these Crispy Baked Sriracha Honey Wings deliver every time. Let’s dive into the key ingredients and preparation tips that make these wings so irresistibly good.
Table of Contents
- Ingredient Breakdown
- The Key to Crispy Baked Wings: Double-Baking and Bicarbonate of Soda
- Tips for Crispy Wings Every Time
- Making the Sriracha Honey Sauce
- Serving Suggestions
- More Wing Recipes
Ingredient Breakdown
- Chicken wings: The star of the show, juicy and perfect for soaking up seasoning and glaze.
- Fine sea salt: Enhances the natural flavours of the chicken and helps with crispy texture.
- Black pepper: Adds a subtle heat that complements the sweetness of the sauce.
- Bicarbonate of soda: Increases the pH of the chicken skin, helping it crisp up in the oven.
- Unsalted butter: A base for the sriracha honey glaze, adding richness and smoothness.
- Honey: Sweetens the sauce and balances the spicy kick of sriracha.
- Sriracha: Adds a fiery heat and depth of flavour to the glaze, making it both spicy and tangy.
The Key to Crispy Baked Wings: Double-Baking and Bicarbonate of Soda
One of the standout features of these Crispy Baked Sriracha Honey Wings is the use of bicarbonate of soda (baking soda). This small yet powerful ingredient plays a crucial role in making the chicken skin crispier. When you coat the wings with a bit of bicarbonate of soda, it raises the pH level of the skin. This creates a more alkaline surface that browns and crisps up much better than with just salt and pepper alone.
Alongside this, the wings are baked in two stages: first at a low temperature (120℃) and then at a high temperature (230℃ or higher). The low-temperature bake draws out excess moisture and fat, making the skin dry and primed for crisping. When the heat is cranked up, the wings become golden and perfectly crunchy. These two steps are the secret behind achieving restaurant-quality crispy wings without the need for frying.
Tips for Crispy Wings Every Time
While the method for Crispy Baked Sriracha Honey Wings is simple, there are a few tips to ensure the best results. First, always dry the wings thoroughly before seasoning. Moisture is the enemy of crispiness, so patting the chicken dry with kitchen towels is essential.
Second, be sure to use a wire rack when baking. Cooking the wings on the rack allows the hot air to circulate around the chicken, helping to crisp up every side. If you place the wings directly on a baking tray, they’ll cook in their own fat. This can result in soggy skin, a big no-no for crispy wings!
Lastly, don’t rush the second bake. Allow your oven to reach the proper high temperature (230℃ or higher) before putting the wings back in. This ensures the crispy exterior forms quickly, giving you golden, crunchy wings. You can also flip the wings halfway through to ensure even cooking.
Making the Sriracha Honey Sauce
The sriracha honey sauce is where the magic happens. The combination of sriracha and honey creates a mouthwatering blend of heat and sweetness that elevates the crispy wings. The butter in the sauce adds richness. Meanwhile the honey smooths out the sharpness of the sriracha, making it an addictive glaze.
To prepare the sauce, melt the butter in a small saucepan and stir in the honey until it dissolves. Then, add the sriracha and allow the mixture to reduce slightly. This process intensifies the flavours, creating a thick, glossy glaze that coats the wings perfectly. The result is a saucy, sticky finish that contrasts wonderfully with the crispy, golden skin. Once the wings are baked and resting, you simply toss them in this glaze, ensuring each wing is generously coated.
Serving Suggestions
Once the Crispy Baked Sriracha Honey Wings are done, it’s time to enjoy! These wings are best served immediately after being tossed in the sauce, while they’re still warm and crispy. You can serve them with a variety of sides. A simple salad of fresh greens or a cooling dip like yoghurt or ranch dressing will complement the heat of the wings and balance the flavours. Alternatively, you can pair them with Coconut Rice to provide a mild and fragrant base that works beautifully with the spicy wings.
If you’re serving them as part of a larger spread, they also go wonderfully with homemade flatbreads or naan bread. The combination of crispy wings with soft, pillowy bread creates the perfect bite. Don’t forget a cold drink to wash down the heat. Something like a chilled beer or a refreshing iced tea would be ideal.
More Wing Recipes
If you’ve enjoyed the sweet, spicy and utterly addictive flavours in these Crispy Baked Sriracha Honey Wings, here are some more wing recipes for you to give a go:
- Honey Chipotle Chicken Wings: These wings are a perfect blend of sweet, sticky, and spicy, making them an irresistible treat for any occasion. Whether you’re hosting a party or enjoying a casual meal, these wings are sure to impress.
- Crispy Baked Buffalo Wings: These wings are the perfect solution for anyone who loves buffalo wings but wants to skip the deep-frying. Crispy, crunchy, and drenched in a tangy, spicy sauce, buffalo wings are a favourite for many.
- Black Garlic and Harissa Wings: With deep umami richness from black garlic and a fiery kick from harissa, every bite is a balance of sweet, smoky, and savoury. Whether grilled in the oven or charred over a barbecue, these wings deliver bold, complex flavours with minimal effort.
See how I make all these recipes and more over on my Instagram!
Crispy Baked Sriracha Honey Wings
Crispy baked wings finished with a delicious siracha honey glaze. They’re the perfect combination of sweet and spicy!
Baked wings that are actually crispy! How? Bicarbonate of soda (baking soda) and a double bake. First, bicarbonate of soda increases the alkalinity of the chicken skin, which makes it brown and crisp up better and faster. You’re only adding a very small amount – not enough to coat the chicken, but enough to increase its pH. Second, baking your wings at a very low temperature before roasting them on high helps to dry them out and render out some of the fat, which make for delicious, crispy wings. It’s a process, but it’s so worth it!
- Prep Time: 5 minutes
- Total Time: 1 hour
- Yield: 5 as a snack/starter 1x
- Category: Chicken
Ingredients
- 1 kg chicken wings, halved at the joint
- ½ tsp fine sea salt
- ½ tsp black pepper
- ½ tsp bicarbonate of soda (baking soda)
- 60 g unsalted butter
- 2 tbsps honey
- 120 g sriracha
Instructions
- Heat your oven to 120℃. Place a wire rack in a large baking tray – cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
- Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a large bowl.
- Add the salt, black pepper and bicarbonate of soda to a small bowl and mix until well-combined.
- Sprinkle the seasoning over the chicken and toss with your hands to coat. There isn’t enough seasoning to coat the chicken as such, but you want to ensure that the seasoning is evenly spread throughout.
- Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃ for 30 minutes then take them out of the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
- Increase the oven temperature to 230℃, or, if possible, 250℃. Once your oven is up to temperature, roast the wings for 25 to 30 minutes, flipping them halfway through, or until golden and crisp. Let them rest for 5 minutes – this will help them crisp up even more.
- While the wings are resting, make the sriracha honey sauce. Melt the butter in a small saucepan over medium heat. Add the honey and stir to dissolve. Add the sriracha and cook, stirring almost constantly, until slightly reduced and thickened, 2 to 3 minutes.
- Transfer the wings to a large bowl. Add the sriracha honey sauce and toss to coat. Serve immediately – enjoy!
