Honey-Baked Sriracha Chicken Wings

Ingredients

• 30 ml (2 tablespoons)Sriracha sauce
• 15 ml (1 tablespoon)vegetable oil
• 2.5 ml (1/2 teaspoon)salt
• 2.5 ml (1/2 teaspoon)freshly cracked black pepper
• 1.36 kg (3 lb)chicken wing drummettes
• 60 g (1/2 cup)plain flour
• 85 g (1/4 cup)honey
• 40 g (2 tablespoons)apricot jam
• 30 ml (2 tablespoons)Sriracha sauce
• 15 ml (1 tablespoon)soy sauce
• 10 ml (2 teaspoons)fresh lime juice
• 3 clovesgarlic, finely chopped

Instructions

1. 1

   Prepare the trays

   Heat the oven to 220°C (425°F). Line two rimmed baking trays with heavy-duty foil and coat them with cooking spray.

2. 2

   Coat the drummettes

   In a large resealable food-storage bag, combine 30 ml Sriracha, the oil, salt, pepper and drummettes. Seal and shake to coat. Add the flour, seal again and shake until the chicken is coated. Arrange the drummettes on the prepared trays.

3. 3

   Bake the chicken

   Bake uncovered for 30 minutes. Turn the drummettes over and rotate the trays, then bake for another 20 to 30 minutes, until golden brown and the juices run clear when the thickest part is cut to the bone. The internal temperature should be at least 74°C (165°F).

4. 4

   Simmer the glaze

   Meanwhile, combine the honey, apricot jam, 30 ml Sriracha, soy sauce, lime juice and garlic in a small saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until slightly thickened, about 5 minutes. Remove from the heat and set aside.

5. 5

   Toss and serve

   Put the baked drummettes in a large bowl and toss them with the sauce. Serve warm.

What are honey-baked Sriracha chicken wings?

Chicken wings are a popular party food, with many versions built around a savoury or spicy sauce. This oven-baked take uses the smaller drummette portion of the wing and finishes it in a sweet-hot glaze.

Apricot jam and honey soften Sriracha’s chilli heat, while lime juice adds a bright, tangy note. Baking the coated chicken before tossing it in the glaze helps keep the sauce glossy rather than burying the wings in it from the start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 11g protein, 14g carbs, 9g fat.

Chicken provides most of the protein, while the flour coating, honey and apricot jam contribute carbohydrates; the oil and chicken contribute fat. Serve the wings with a generous portion of vegetables and, if desired, a modest side of rice or potatoes to round out the plate.

The coating and the wings

Sriracha mixture: Oil, salt and pepper season the drummettes before they meet the flour. Shaking everything in a bag gives the chicken an even coating with little mess.

Drummettes: Ready-cut chicken wings make preparation quicker. The recipe also notes that they may be labelled chicken drummies.

Getting the bake right

Space the chicken: Arrange the drummettes across two rimmed trays rather than piling them together. This gives the hot oven room to brown the surfaces.

Turn and rotate: Flip the chicken after 30 minutes and switch the trays around in the oven. The final 20 to 30 minutes lets the pieces colour and cook through.

Making a balanced glaze

Sweet and spicy: Honey and apricot jam round out the chilli sauce, while soy sauce brings savoury depth. Lime juice and garlic keep the glaze from tasting one-dimensional.

Gentle simmer: Stir the glaze as it heats for about 5 minutes, stopping when it has thickened slightly. It will cling to the baked chicken when tossed.

Checking texture and doneness

Golden outside: The flour coating should look golden brown before the wings come out of the oven. If checking visually, look for colour across the surface rather than relying on the timer alone.

Cooked through: Cut into the thickest part of a drummette and check that the juices run clear. The chicken should reach at least 74°C (165°F) at the thickest point.

When to make the glaze

Start the glaze while the chicken is baking, as directed, so it can simmer gently as the wings finish. Keep stirring to prevent the honey and jam from catching on the bottom of the saucepan.

Once the glaze has thickened slightly, take it off the heat and set it aside. Toss the chicken just before serving so the coating stays fresh and sticky.

What to serve alongside

A crisp green salad or crunchy vegetable sticks add freshness alongside the sweet, spicy wings. Steamed rice or potatoes can make the meal more substantial.

Serve extra lime wedges at the table if you like a sharper contrast to the glaze. Keep any additional Sriracha separate so everyone can adjust the heat.

Recipe notes & tips

• Use two trays and leave space between the drummettes so they brown instead of steaming.
• Shake the bag again after adding the flour to coat the chicken evenly.
• Turn the drummettes and rotate the trays after the first 30 minutes of baking.
• Use an instant-read thermometer to check the thickest part reaches 74°C (165°F).
• For a milder glaze, reduce the Sriracha; add more if you prefer extra heat.
• Toss the wings in the glaze just before serving for a fresh, sticky finish.

Variations

• Milder glaze: Use less Sriracha for a softer chilli kick.
• Hotter wings: Add more Sriracha to the glaze to increase the heat.
• Citrus lift: Serve with extra lime wedges for a sharper finish.
• Vegetable side: Pair with crunchy vegetable sticks for a fresh contrast.
• More substantial meal: Serve with rice or potatoes alongside the wings.

Common mistakes to avoid

• Crowded trays: The chicken may steam rather than brown; spread it across both trays.
• Skipping the turn: The undersides can stay pale; turn the drummettes after 30 minutes.
• Uneven baking: One tray may brown faster; rotate the trays partway through cooking.
• Overcooked glaze: Honey and jam can catch in the pan; stir frequently and simmer only until slightly thickened.
• Guessing doneness: Colour alone is not enough; check for clear juices and at least 74°C (165°F) inside.
• Saucing too early: The coating can lose its crisp edges; toss the chicken with glaze just before serving.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an oven until piping hot; the coating may be less crisp after storage.

Frequently asked questions