Cook/ Party/ Party Food/ Weekend Feasting

Sticky Chicken Wings with Honey and Sriracha

February 1, 2020

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These honey and sriracha sticky chicken wings are oven baked and loaded with flavor. These Asian inspired wings are easy to make with simple ingredients. Marinaded in a sweet and spicy sauce, and finished with a glaze, they are the perfect appetizer to serve a crowd. Easily made gluten-free.

Close up of the sticky chicken wings with a honey and sriracha glaze sprinkled with sesame seeds

One of the best things about moving from the UK to North America is the abundance of chicken wings! I never thought I liked them before but I just can’t get enough of them now…they know how to do indulgent food this side of the pond! 

I’ve been hesitant in the past to make my own chicken wings, I mean, they are never going to be good as restaurant wings….boy was I wrong…they’re better! I’m so pleased how well these turned out and they were so simple too. In fact, another batch was made almost immediately! These sticky wings are loaded with flavor and are perfectly juicy and tender. A little sweet and a little spicy, you really should cook up a double batch!

These wings are a perfect appetizer for a crowd, and if you hadn’t noticed it’s Super Bowl tomorrow, so these are great to serve up if you are entertaining. If you are planning a party and looking for more finger food appetizers, be sure to check out my Crispy Jalapeno Fries and Meatball Cupcakes.

How to Make Sticky Wings with a Honey and Sriracha Glaze

  • Mix all of the marinade ingredients together in a bowl (or super large ziplock bag), add the chicken wings and get them really well coated in the sauce (photo 1). Cover and place in the fridge for 10 minutes.
  • When ready, place the wings onto a cooking rack over a rimmed baking sheet or roasting tin so that they aren’t touching (photo 2). Bake in a pre heated oven for 40 minutes flipping them over halfway through baking.
  • Place the marinade in a small sauce pot and mix together the cornstarch and water (photo 3).
  • 5 minutes before the wings are done, bring the marinade to the boil, add the corn starch and stir until thickened.
  • Take the wings out of the oven and baste them with the thickened marinade (photo 4).
  • Sprinkle over the sesame seeds and green onions and devour!

Four process shots to show how to make the recipe

What is the marinade for these sticky chicken wings?

I can’t even start to tell you how good these wings are, and that’s in a large part down to the delicious marinade and glaze. It’s mild in spice with a hint of sweetness, and quite frankly they are finger lickin’ good! The ingredients in this Asian inspired marinade are:

  • Garlic and ginger: Fresh garlic and ginger finely chopped and sliced add a delicious and subtle flavor to the wings.
  • Soy sauce: Soy sauce adds a salty and umami edge to the marinade. To make the wings gluten free you can substitute this for coconut aminos  or tamari sauce.
  • Apple cider vinegar: ACV adds a tang and sharpness to the marinade and brings the acid. You can also use white wine vinegar.
  • Sriracha: This hot sauce made from chili paste brings the heat! It’s not overpowering but leaves a nice buzz!
  • Honey: Honey is a great way of adding sweetness to the dish without the need to use refined sugar. It helps get those wings wonderfully sticky and helps to balance out the heat.

How long do you need to marinate chicken wings?

Chicken wings don’t need to be marinated for hours, in fact if you marinade them for too long they can become mushy. 10 to 20 minutes will get them covered in the sweet and sticky sauce and they’ll be ready for the oven. You can leave them in the marinade for 3 to 4 hours, but I wouldn’t leave them any longer than that. I’ve personally found there is very little difference in taste if you marinade them for 10 minutes or two hours.

What sides go with chicken wings?

Sticky wings make for a great finger food appetizer. I like to go classic with celery and carrot sticks and a more than generous helping of ranch dip…simple perfection! I would also wager that these wings would work well with a sriracha mayo or a soy sauce dip like the one I used in this salmon kebab recipe.

These can also be served as part of a main course. They’d be perfect with my oven baked fries, and a side salad or a veggie side dish.

Sticky chicken wings served on a white plate with carrot and celery sticks

Can you make wings ahead of time?

These wings are best served straight away, but you can also make them ahead of time and reheat them.

Cook the sticky wings as per the recipe, then let the cool and place them in an airtight container in the fridge for up to 3 days. To reheat the wings, place them on a baking sheet in a preheated oven at 175ºc / 350ºf for 15 to 20 minutes until they are warmed through.

You can also freeze the cooked chicken wings for up to 3 months. Follow the recipe and then freeze them on a baking sheet before transferring to a freezer safe container. Thaw them in the fridge overnight and reheat them in a preheated oven at 175ºc / 350ºf for 15 to 20 minutes until they are warmed through.

Easy oven baked chicken wings

Up util now, chicken wings have only been on the menu for me if we’re eating out. I thought they were a real hassle to make at home with tonnes of mess. We stay away from deep fried foods at home so I didn’t for a second think that oven baked wings would stand up to those crispy pieces of juicy chicken. Boy was I wrong!

These sticky wings came out so tender and succulent and loaded with flavor. The honey caramelizes as the wings bake so you get some wonderfully crispy edges and you really can’t beat a sriracha and honey glaze for those sweet and salty flavors.

I’m so sorry it took this long to post a chicken wing recipe, and I promise you I will be back with loads more now I know how easy they are to make!!

An oven baked sticky drumstick on a white plate

Top Tips To Make Sticky Chicken Wings with Honey and Sriracha

  1. Don’t marinate the wings for more than four hours or they can become soggy.
  2. Cook the wings on a rack over a rimmed baking tray. This helps them to get crispy all over and the tray catches any dripping juices so you don’t have to clean your oven afterwards!
  3. Remember to flip the wings half way through cooking so that they are nice and crispy.

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Wings topped with sesame seeds and green onions on a white plate

Sticky Chicken Wings with Honey and Sriracha

These honey and sriracha sticky chicken wings are oven baked and loaded with flavor. These Asian inspired wings are oven baked and easy to make with simple ingredients. Marinated in a sweet and spicy sauce, these wings are perfect for game day entertaining.
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American, Asian
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinating time: 10 minutes
Total Time: 1 hour
Servings: 2 to 4 servings
Calories: 782kcal

Ingredients

  • 2 pounds chicken wings (900g)
  • 4 garlic cloves chopped
  • 1 tablespoon ginger chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons sriracha
  • 6 tablespoons honey
  • 1 tablespoon cornstarch (cornflour in the UK)
  • 1 tablespoon water

To garnish

  • sesame seeds
  • sliced green onion

Instructions

  • In a large bowl or ziplock bag, place the garlic, ginger, soy sauce, apple cider vinegar, sriracha and honey and mix well.
  • Add the chicken wings to the marinade and coat them with the marinade. Cover the wings and place in the fridge for 10 minutes.
  • Preheat the oven to 390ºf / 200ºc.
  • Place a large cooking rack on top of a large rimmed baking tray.
  • Once the wings are ready, place the wings on the rack, leaving space between each one and place in the pre heated oven for 40 minutes. Transfer the marinade into a small sauce pot.
  • After 20 minutes, flip the wings over so they cook evenly.
  • Mix together the cornstarch and water in a small bowl.
  • 5 minutes before the wings are ready, put the marinade on a high heat and bring to the boil. As it is boiling, add the cornstarch and water mix to the sauce and stir until it has thickened.
  • Take the wings out of the oven and baste them with the thickened sauce.
  • Transfer the wings to a plate, sprinkle over sesame seeds and sliced green onion and serve.

Notes

  1. Don't marinate the wings for more than four hours or they can become soggy.
  2. Cook the wings on a rack over a rimmed baking tray. This helps them to get crispy all over and the tray catches any dripping juices so you don't have to clean your oven afterwards!
  3. Remember to flip the wings half way through cooking so that they are nice and crispy.
  4. Nutritional values are based on one of two servings and are an estimate only.

Nutrition

Calories: 782kcal | Carbohydrates: 60g | Protein: 48g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 189mg | Sodium: 2208mg | Potassium: 524mg | Fiber: 1g | Sugar: 53g | Vitamin A: 392IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 3mg
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