If you’re looking for the perfect fall and football appetizer, these honey sriracha baked wings are your solution! They’re light and crispy with a perfect blend of sweet and spicy. These can be made ahead of time and easily in bulk, making them perfect for your football and tailgating gatherings!
One of the first times we were invited to some friends’ house after we moved to Arizona, it was to watch football. I’ve never been a huge sports person (though I did play sports in high school), so when someone asks me to come over and watch football, I immediately start brain storming my menu.
I enjoy the atmosphere of watching football with a group but there has to be good food too. I’m not sure where I got the itch to make baked wings but I decided to try it. I guess I had always previously assumed that wings were always fried but when I started to do some research I found that you could get crispy baked wings and I was definitely intrigued.
Bone in wings are a thing I’ve only come to like thanks to my husband. Whenever I’d go somewhere that had wings I’d either get something totally different or get boneless wings. But my husband loves bone in chicken so I have learned over the last five years how I prefer it to be cooked so that I can like it too!
These crispy honey sriracha baked wings are definitely a way that I like bone in chicken. The sauce is the same that I used for my honey sriracha meatballs recipe a while back – but the original use was actually for this wings recipe. The wings were a HIT at that first gathering at our friends house and even though I made probably 4-6 dozen wings, they were gone quickly- always a good sign!
The secret to crispy wings, as it turns out, is actually baking powder. There’s a lot of science behind it that you can research if you’d like, but the basic concept is that the baking powder changes the ph level of the chicken which helps them crisp up! Who knew?
The other thing to note (and the thing I forget every time I make this recipe) is that it’s pretty rare to buy just “wings” at the grocery store. What you’re actually buying IS the wing, but when we think of eating chicken wings, we’re thinking about the parts that separate from the whole wing to make the individual wings we are accustomed to eating. The wing separates into a drumette, wing flap and wing tip. Sometimes I just separate the drumette from the wing flap/tip especially when the wings I have are smaller.
The most tedious part of this entire recipe is just cutting the wings apart. I really love this tutorial from The Cookful, so I’ll just leave that here for you if you’ve never cut apart wings before.
Ready for the secret sauce recipe that really makes these wings? Scroll down to find out how!
- 2–3 dozen wings, cut into drumettes, wing flaps and wing tips
- 1 tablespoon baking powder
- 1/2 tsp salt
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
- Salt and pepper to taste
- Preheat oven to 250 degrees.
- Cut wings into drumettes, flaps and tips. Discard tips or save for another recipe, if desired.
- Place wing pieces in a bowl. Add baking powder and salt and coat as well as you can. They don’t need to be fully covered for it to work.
- Place a wire rack on top of a baking sheet.
- Place the wings on top of rack. Bake for 20 minutes and then flip pieces.
- Change oven heat to 425 degrees. Bake for an additional 20-25 minutes.
- Let wings rest for 5 minutes.
- Meanwhile, combine remaining ingredients for the sauce.
- Toss the sauce over wings in a bowl to coat. Serve immediately.