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These Fried Honey Sriracha Chicken Wings are crispy, juicy, and smothered with a sweet and spicy sauce. These wangs will be on your plate the next time you want wings.
If you need more wing sauce options, I got you covered: Garlic Parmesan, Hot Honey, Honey BBQ, and Cajun Ranch.
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Any time I go to my favorite wing joint, I have to have a combination of sweet and spicy flavors. It does something magical to the palette going between both flavors.
However, I hardly ever see them combined. When I do, I feel like the sauce lacks something to make it perfect, or the wings are unseasoned and leave me desiring more.
That's why I made this finger-licking honey sriracha sauce that almost created sticky wings from this delicious combination.
Unlike several honey sriracha wings online, I kept the sauce to only three ingredients. However, adding soy sauce and lime juice would add extra flavor. The simplicity and the flavor of the honey sriracha sauce are outstanding.
This is an easy recipe that takes minimal skills to prepare. The best part is you can skip the frying and make air fry chicken wings or crispy baked chicken wings and toss them in the honey sriracha glaze.
Honey Sriracha Chicken Wings Ingredients
Here are the ingredients you'll need for these incredible crispy chicken wings.
Chicken Wings
While using the entire chicken wing is an option, I prefer just the drumettes. Drumettes are sometimes labeled as party wings.
Seasoning Blend
My seasoning blend only has four ingredients: Kosher salt, ground black pepper, onion powder, and garlic powder. It seasons the wings perfectly.
All-Purpose Flour
For this recipe, I used all-purpose flour that had not been bleached.
Corn Starch
Adding corn starch to the chicken will enhance its crispiness and crunchiness.
Oil
I use only peanut oil to fry chicken because even though it's expensive, it produces an incomparable final product.
Sriracha Sauce
Although Sriracha is produced by Huy Fong, any sauce made with chili and garlic would be a suitable substitute.
Raw Local Honey
Local raw honey is the ideal type of honey to use. All honey is not created equally, so taste a spoonful of honey to ensure you like the flavor before using it.
Unsalted Butter
You need one stick of unsalted butter for the sauce.
How to make Honey Sriracha Wings
The key to cooking this is technique, patience, and confidence. That's how I will teach you to make my honey sriracha wings recipe.
Chicken Wings
Mix salt, black pepper, garlic powder, and onion powder in a small bowl. Use the mixture to season the chicken wings evenly on both sides. Let the wings marinate in the fridge for 2 hours or overnight for the best taste.
Combine the flour and cornstarch in a large bowl.
Fill a large skillet halfway with oil, and heat over medium heat until it reaches 325°F. Coat the chicken wings evenly in the flour mixture, shaking off any excess before adding them to the skillet.
Fry the wings in a single layer for 8 minutes and then flip them over to cook for an additional 5 minutes until they are golden brown. Move the chicken as it fries so it doesn't get burn spots.
It's essential to monitor the oil while frying chicken wings. If you notice smoking, turn off the heat for 3-5 minutes and rotate the chicken every minute.
After frying each batch of wings, place them on a paper towel lined baking sheet or plate to remove any extra oil. Keep the first batch in the oven to stay warm while you cook the rest. Lower the heat slightly so that the oil doesn't become too hot.
Honey Sriracha Sauce
In a medium bowl, mix Sriracha and honey together. As you whisk, slowly pour in hot melted butter until the sauce has a consistency that can coat a spoon.
Add chicken wings to a large bowl and toss with ½ cup of honey sriracha sauce, coating the chicken evenly; add more sauce if needed. Serve immediately on a platter. For a lovely presentation, you can garnish the chicken wings with lime wedges, chopped cilantro, and sesame seeds.
Serve the remaining sauce on the side for a dipping sauce.
Pro Recipe Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you'll need for this recipe.
- Thaw frozen chicken wings 24-48 hours before using.
- If you like it extra spicy, use spicy honey instead of regular honey.
- You can skip the overnight marinade and proceed to follow the recipe.
- If you are unsure whether the grease is hot enough, sprinkle some flour to check. The flour will bubble if the oil is hot enough.
- When the oil is hot, little bubbles will bubble aggressively around the handle of a wooden spoon or chopsticks.
- Granulated garlic and onion powder will enhance the flavor because they mix better with other ingredients.
- A whole wing is cooked when it moves and wiggles with ease.
- To shorten the cooking time for chicken wings, divide them into drums and flats.
- Fried chicken is safe to consume when the internal temperature reaches 165°F.
- Use canola or vegetable oil instead of peanut oil if you have a peanut allergy.
- Lower the heat before adding the next batch to prevent burning the oil. Please note that the temperature of the oil will increase with each batch.
- You can use your preferred seasoned salt and ground pepper instead of the seasoning mix I suggested.
- You can make this gluten-free by swapping the gluten-free flour for all-purpose.
- Press the chicken firmly when coating it with flour to make it crispy and crunchy.
- You can use your countertop fryer to fry your wings. Once they float, they're cooked through.
- If you cannot find sriracha sauce, swap it for your favorite hot sauce.
FAQs
Here are the top questions readers have about making honey Sriracha chicken wings.
Honey Sriracha wings are sweet and spicy, but honey helps reduce the heat. If you want an extra kick, add freshly chopped chili peppers to the sauce before coating the wings.
Dry the cooked wings on a wire rack or paper towel lined baking sheet to remove excess oil; the oil will act as a barrier between the chicken skin and the sauce. Apply a sufficient amount of sauce while they are still hot. Thicker sauces will adhere more effectively compared to thinner ones.
The secret to making delicious chicken wings is all in the seasoning and preparation. Marinating your wings in a blend of herbs and spices for a few hours will help the flavors penetrate the chicken.
For crispy wings, use high heat, and for juicy wings, use medium-low heat. This will help you to consistently achieve the perfect wings.
To make crispy chicken wings, coat them in a layer of flour or a mixture of flour and cornstarch. Do not apply any sauce to the wings before frying.
It's best to add sauce or glaze to the wings after they are fried, and this will help the sauce stick to the wings and be evenly distributed.
The best way to keep sauced wings crispy is to eat them immediately or sauce them right before serving. Whatever you do, the sauce will eventually soften the chicken skin. However, the chicken may dry out if you keep sauced wings in a warm oven for too long.
Marinating your wings before frying can add extra flavor and moisture to the wings. Try marinating for at least 2-4 hours or overnight for the best results!
Honey Sriracha wings are best the same day but store leftovers in an airtight container for 7 days in the fridge.
Reheat chicken wings in a 350°F oven or air fryer for 8-10 minutes or until hot.
Freeze wings in a freezer-safe storage bag for 2 months. Thaw before reheating.
Honey Sriracha sauce is best 7 days after making but will remain fresh in an airtight container for 30 days in the fridge. I don't recommend freezing the sauce.
More Wing Recipes
If you're like me, you like to have a variety of wing flavors for dinner. Here are a few recipes:
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients and tools for the honey sriracha chicken wings on the counter.
Step 2: Measure everything out.
Step 3: Start following the recipe and get ready for the best honey sriracha wings you've ever enjoyed.
Try these yummy honey sriracha chicken wings for a twist on your standard chicken wings. These are sure to be a hit with friends and family alike! #LezEat
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📖 Recipe
Honey Sriracha Chicken Wings
Ingredients
Chicken Wings:
- 2 lbs. chicken wings flats and drum separated
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ¾ teaspoons black pepper
- 1 cup unbleached all-purpose flour
- ¼ cup cornstarch
- peanut oil for frying
Honey Sriracha Sauce:
- ¾ cup Sriracha sauce
- ½ cup local honey
- 1 stick hot melted unsalted butter
Instructions
Chicken Wings:
- In a small bowl, combine salt, garlic powder, onion powder, and black pepper. Evenly season chicken wings on both sides; for maximum flavor, marinate wings for 2 hours – overnight in the fridge.
- Fill a large skillet halfway with oil over medium heat. In a medium bowl, combine flour and cornstarch.
- Once the oil is 325°F, add chicken wings to flour, shake off access flour and cook for 8 minutes; flip and cook for 5 minutes until golden brown; drain on a paper towel lined baking sheet. Repeat with the next batch of wings; reduce the heat slightly if to keep the grease from getting too hot.
Honey Sriracha Sauce:
- In a large bowl, add the Sriracha and honey, slowly drizzle in hot melted butter while you whisk. The sauce should be coat a spoon.
- Add chicken to a large bowl and toss with ½ cup of sauce, coating chicken evenly; add more sauce if needed. Serve chicken on a platter immediately.
Notes
- Thaw frozen chicken wings 24-48 hours before using.
- If you like it extra spicy, use spicy honey instead of regular honey.
- You can skip the overnight marinade and proceed to follow the recipe.
- If you are unsure whether the grease is hot enough, sprinkle some flour to check. The flour will bubble if the oil is hot enough.
- When the oil is hot, little bubbles will bubble aggressively around the handle of a wooden spoon or chopsticks.
- Granulated garlic and onion powder will enhance the flavor because they mix better with other ingredients.
- A whole wing is cooked when it moves and wiggles with ease.
- To shorten the cooking time for chicken wings, divide them into drums and flats.
- Fried chicken is safe to consume when the internal temperature reaches 165°F.
- Use canola or vegetable oil instead of peanut oil if you have a peanut allergy.
- Lower the heat before adding the next batch to prevent burning the oil. Please note that the temperature of the oil will increase with each batch.
- You can use your preferred seasoned salt and ground pepper instead of the seasoning mix I suggested.
- You can make this gluten-free by swapping the gluten-free flour for all-purpose.
- Press the chicken firmly when coating it with flour to make it crispy and crunchy.
- You can use your countertop fryer to fry your wings. Once they float, they're cooked through.
- If you cannot find sriracha sauce, swap it for your favorite hot sauce.
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