These sweet and spicy baked chicken wings are oven-roasted until crispy, then tossed in a sticky glaze made with honey, sriracha, soy sauce, and fresh lime juice. The wings finish under the broiler to caramelize the glaze and intensify the flavor. They’re perfect for game day, parties, or whenever you’re craving bold, zesty wings without deep frying.

Why You’ll Love This Recipe

• No deep frying required — these wings crisp up beautifully in the oven

• The glaze is the perfect balance of sweet, spicy, tangy, and savory

• Great for gatherings or an elevated weeknight dinner

• Easy to make ahead and reheat without losing texture

• Customizable heat level to suit any spice tolerance

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken wings:

• 3 pounds of chicken wings (split at joints, wing tips removed)

• 2 tablespoons unsalted butter, melted

• 1 tablespoon sesame oil

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon cayenne pepper

For the sweet and spicy sriracha glaze:

• 4 tablespoons unsalted butter

• ½ teaspoon crushed red pepper flakes

• 1 tablespoon fresh ginger, finely grated

• ½ cup honey

• ½ cup sriracha sauce

• 2 tablespoons soy sauce

• 2 tablespoons fresh lime juice

• 2 teaspoons rice wine vinegar

• 2 teaspoons cornstarch

Optional garnishes:

• 1 tablespoon sesame seeds

• 2 tablespoons fresh cilantro, finely chopped

• Lime wedges (for serving)

Directions

1. Preheat your oven to 400 °F (200 °C). Line a large rimmed baking sheet with parchment paper or foil. Lightly grease the surface to prevent sticking.

2. Pat the chicken wings completely dry using paper towels. This helps them become crispy in the oven.

3. In a large bowl, combine the wings with melted butter, sesame oil, garlic powder, salt, black pepper, and cayenne pepper. Toss until every wing is evenly coated.

4. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching. This ensures even browning.

5. Bake for 50–55 minutes, flipping the wings halfway through. They should be golden, crispy, and cooked through.

6. While the wings bake, prepare the glaze. In a medium saucepan over medium heat, melt the butter. Add crushed red pepper flakes and grated ginger. Cook for 1 minute until fragrant.

7. Stir in the honey, sriracha, soy sauce, lime juice, and rice wine vinegar. Bring to a gentle boil, stirring constantly.

8. In a small bowl, mix the cornstarch with a tablespoon of water to form a slurry. Stir this into the sauce and continue cooking until it thickens — about 30 seconds to 1 minute. Remove from heat.

9. Once the wings are fully baked, remove them from the oven. Set your oven to broil.

10. Transfer the wings to a clean bowl and pour the glaze over them. Toss gently until the wings are thoroughly coated.

11. Discard the excess fat and residue from the baking sheet, then place the glazed wings back onto the sheet in a single layer.

12. Broil the wings for 4–5 minutes, watching carefully to prevent burning. The glaze should bubble and caramelize slightly.

13. Remove the wings from the oven. Sprinkle with sesame seeds and chopped cilantro. Serve hot with lime wedges on the side, if desired.

Servings and timing

• Servings: Makes approximately 12 appetizer servings or 6 entrée portions

• Prep time: 20 minutes

• Cook time: 1 hour

• Total time: 1 hour 20 minutes

Variations

• Less spicy version: Reduce or omit the cayenne pepper and cut the sriracha in half.

• Extra spicy version: Add more cayenne, increase the sriracha, or mix in a few dashes of hot sauce or chili oil.

• Asian twist: Add 1 teaspoon of toasted sesame seeds to the glaze and finish with chopped scallions.

• Sticky BBQ variation: Replace sriracha with your favorite BBQ sauce and add a bit of brown sugar to the glaze.

• Boneless option: Use boneless chicken thighs or tenders, bake slightly less time, and coat with glaze at the end.

Storage/Reheating

• Storage: Store any leftover wings in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a 375 °F oven for 8–10 minutes until hot and the skin re-crisps. Avoid microwaving, as it softens the skin.

• Freezing: You can freeze baked, unglazed wings in a freezer-safe bag for up to 2 months. Reheat in the oven and toss with freshly made sauce before serving.

FAQs

How do I get my baked wings really crispy?

Drying the wings thoroughly and baking at a high temperature with a bit of fat (butter and oil) helps them crisp. Also, spacing them out on the baking sheet ensures good air circulation.

Can I make the wings ahead of time?

Yes. Bake the wings and refrigerate them. When ready to serve, reheat them in the oven and glaze them just before broiling.

What if I don’t have sriracha?

You can substitute with another chili garlic sauce or hot sauce. Keep in mind that flavor and heat levels may vary.

Can I use frozen wings?

Yes, but thaw them completely and pat them very dry before seasoning and baking to avoid excess moisture.

Is it necessary to broil the wings at the end?

Broiling helps caramelize the glaze and adds crispness. It’s recommended but can be skipped if you’re short on time — the wings will still be delicious.

Can I grill these instead of baking?

Yes. Grill the wings over medium heat until cooked through, then toss them in the glaze and grill an additional minute or two to set the sauce.

Are these wings gluten-free?

They can be made gluten-free by using tamari or coconut aminos instead of soy sauce and ensuring all other ingredients (including sriracha) are certified gluten-free.

Can I make this with drumsticks or thighs?

Yes, though cooking time will increase. Make sure larger pieces are cooked through before glazing and broiling.

What should I serve with these wings?

They pair well with rice, coleslaw, roasted vegetables, or a fresh green salad. For appetizers, serve with ranch or blue cheese dip.

How spicy are these wings?

They have a noticeable kick but are balanced by the sweetness of the honey. You can easily adjust the heat level to suit your preference.

Conclusion

These sweet and spicy sriracha baked chicken wings are a bold, flavorful alternative to classic wings. With their crispy texture and sticky glaze, they’re ideal for any occasion — from game night to casual dinners. The easy preparation and mouthwatering flavor will make this a go-to wing recipe in your kitchen.