Description
Crispy baked chicken wings tossed in a sweet and spicy honey-Sriracha sauce. A perfect game-day appetizer or weeknight dinner.
Ingredients
Units
Scale
- 3 lbs (1361 g) chicken wings
- 1 tbsp garlic powder
- 1/4 tsp fresh ground black pepper
- 1 tsp kosher/coarse salt
- 1 tbsp baking powder
- 1 tbsp corn starch
- 5 tbsp butter
- 1/2 cups (118 ml) pure honey
- 1/4 cups (59 ml) sriracha
- 1 tbsp light soy sauce
- 2 tsp freshly squeezed lime juice
- freshly chopped parsley or chives or garnish
Instructions
- Preheat oven to 400°F (204°C) with rack on upper middle position. Line a large baking sheet with foil and grease the foil.
- Thoroughly dry chicken wings with paper towels.
- In a large Ziploc bag, combine garlic powder, pepper, salt, baking powder, and cornstarch. Mix well. Add chicken wings and shake to coat.
- Place wings in a single layer on the foil-lined baking sheet. Bake for 45-50 minutes, or until browned and crisp.
- While chicken is baking, make the sauce. In a small pot, melt butter. Add the remaining sauce ingredients, stirring constantly, until the mixture bubbles. Remove from heat and set aside.
- Transfer baked wings to a large serving platter.
- When ready to serve, pour desired amount of sauce over wings, tossing to coat. Save some sauce for serving on the side, if desired.
- Serve immediately while chicken is crisp.
Notes
- For extra crispy wings, increase baking time by 5-10 minutes, or until desired crispness is achieved.
- To reduce the spiciness, decrease the amount of sriracha or add a touch of brown sugar to balance the heat.
- Leftover wings can be stored in the refrigerator for up to 3 days; reheat in a 350°F (177°C) oven for best results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 wings
- Calories: 350
- Sugar: 15
- Sodium: 500
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 150