Go Back
- 2 lbs chicken wings - 1/4 cup honey - 1/4 cup soy sauce - 2 tablespoons sriracha (adjust for spice preference) - 1 tablespoon sesame oil The chicken wings are the star of this dish. I use 2 pounds, which serves four to six people. Honey adds a sweet touch, while soy sauce gives depth. Sriracha brings the heat, so you can adjust it to your taste. I also add sesame oil for a nice finish. - 1 tablespoon garlic powder - 1 tablespoon ginger powder - 1 teaspoon paprika - 1/2 teaspoon black pepper Spices make the wings sing! I use garlic powder and ginger powder for warmth. Paprika adds color and a hint of smokiness. Black pepper gives a little kick, rounding out the flavors nicely. - 1 tablespoon chopped green onions - 1 tablespoon sesame seeds Garnishing is key for presentation. I like to sprinkle chopped green onions on top for freshness. A sprinkle of sesame seeds adds crunch and visual appeal. These touches make your wings look as good as they taste! For the full recipe, check out the detailed instructions and tips in the Sweet and Spicy Chicken Wings article. Rinse the chicken wings under cold water. This removes any residue. Next, pat them dry with paper towels. This step is key for crispiness. If wings are wet, they won't get crunchy when baked. In a large bowl, combine honey, soy sauce, sriracha, garlic powder, ginger powder, paprika, black pepper, and sesame oil. Use a whisk to mix until all ingredients blend well. This creates a thick, flavorful sauce that soaks into the wings. Add the chicken wings to the marinade. Toss them well to coat fully. Cover the bowl with plastic wrap. Refrigerate for at least 1 hour, or overnight if you can. Marinating overnight gives the wings more flavor. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil. Place a wire rack on top. This setup allows even cooking and crispy skin. Arrange the marinated wings on the rack in a single layer. Bake for 25-30 minutes, flipping halfway through. This ensures all sides get crispy. After baking, take the wings out of the oven. Brush them with leftover marinade for extra flavor. This glaze adds sweetness and depth. Put them back in the oven for an extra 5 minutes. This final bake firms up the glaze. Let the wings rest for a few minutes after baking. Garnish with chopped green onions and sesame seeds for a nice touch. Serve the wings on a large platter. Add lime wedges and extra sriracha on the side for those who like it hot. Enjoy the full recipe for a delightful experience! - Using a wire rack: Place your wings on a wire rack while baking. This allows hot air to flow all around. It helps the wings get crispy on all sides. - Baking vs. frying: Baking wings is healthier and easier. Frying gives a different texture but can be messy. I prefer baking for a better flavor and less fuss. - Customizing sriracha levels: You can adjust sriracha to your taste. Add more for extra heat, or use less for a milder flavor. - Alternatives to honey: If you want a different sweet taste, use maple syrup or agave nectar. Both work well in this recipe. - Ensuring even cooking: Flip the wings halfway through baking. This helps them cook evenly and get that nice golden color. - Checking for doneness: Use a meat thermometer to check the wings. They should reach 165°F (75°C) for safe eating. Make sure they look crispy and delicious! {{image_2}} You can switch up the sweetness in your wings. Maple syrup works great as a natural sweetener. It adds a rich flavor that pairs well with the spice. Simply replace honey with maple syrup in the marinade. Brown sugar is another tasty option. It adds a deep, caramel-like taste. Use it in place of honey or combine it with your favorite sweetener. Adjust the amount to fit your taste. Spices can change the flavor of your chicken wings. You can add cumin for an earthy tone. Cayenne pepper can boost the heat level. Even chili powder can add a nice kick. Try mixing different spices to find your perfect blend. You can also adjust the heat level. If you want milder wings, reduce the sriracha. For more spice, add extra sriracha or even hot sauce. Remember, taste as you go to find what works best for you. If you crave BBQ wings, it’s easy to change the recipe. Use your favorite BBQ sauce instead of the honey and soy sauce mix. Brush it on the wings before baking for a smoky flavor. For teriyaki wings, swap the marinade for a teriyaki sauce. You can find ready-made sauces or make your own. Just mix soy sauce, sugar, and a bit of ginger. This gives a sweet and tangy twist to your chicken wings. For the full recipe, check the main section above. To keep your sweet and spicy chicken wings fresh, place them in an airtight container. This helps prevent moisture loss and keeps them tasty. You can store them in the fridge for up to four days. If you want to enjoy them later, freezing is a great option. When it's time to eat your leftovers, you can reheat them in several ways. The oven method is best for keeping wings crispy. Preheat your oven to 350°F (175°C). Place the wings on a baking sheet and heat for about 10-15 minutes. You can also use an air fryer. Set it to 375°F (190°C) and cook for 5-7 minutes. Both methods give you that crunchy texture. To freeze chicken wings, let them cool down first. Then, place them in a freezer-safe bag. Remove as much air as you can to prevent freezer burn. They can last for up to three months in the freezer. When you’re ready to cook, thaw them in the fridge overnight. This keeps them juicy for cooking later. To make the wings spicier, add more sriracha to your marinade. You can also mix in red pepper flakes or cayenne pepper. These ingredients boost heat without changing the flavor too much. For a different kick, try chipotle powder or jalapeño slices. Adjust the spice to match your taste. Yes, you can grill the wings. Preheat your grill to medium-high heat. Cook the wings for about 15-20 minutes, turning often for even cooking. Grilling will give a smoky flavor, which is different from baking. The grill adds a nice char that pairs well with the sweet and spicy sauce. Great sides for sweet and spicy wings include: - Celery sticks - Carrot sticks - Ranch dressing - Blue cheese dip - Corn on the cob These sides balance the rich flavors of the wings. They offer a fresh crunch or creamy dip that complements the taste. You can also serve a light salad to keep things fresh. Making chicken wings at home can be easy and fun. You learned about the main ingredients, spices, and garnishes to use for great flavor. I shared step-by-step instructions for prep, marinating, and baking. You can customize sweetness and spice to your taste and try different variations and storage tips. Remember, the right seasoning and cooking method will make your wings amazing. Enjoy experimenting with flavors and serving them to family and friends. Your next wing night will be a hit!

- Sweet and Spicy Chicken Wings

Elevate your next gathering with our Sweet and Spicy Chicken Wings Tasty Recipe Guide! Discover how to create the perfect balance of sweet and heat with simple ingredients like honey, soy sauce, and sriracha. This guide offers step-by-step instructions, tips for achieving crispy wings, and delicious variations to inspire your culinary creativity. Click to explore the full recipe and become the wing master at your next event!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken wings

1/4 cup honey

1/4 cup soy sauce

2 tablespoons sriracha (adjust for spice preference)

1 tablespoon garlic powder

1 tablespoon ginger powder

1 teaspoon paprika

1/2 teaspoon black pepper

1 tablespoon sesame oil

1 tablespoon chopped green onions (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Prepare the Chicken Wings: Rinse the chicken wings under cold water and pat them dry with paper towels. This helps in achieving a crispy texture during baking.

    Make the Marinade: In a large mixing bowl, combine honey, soy sauce, sriracha, garlic powder, ginger powder, paprika, black pepper, and sesame oil. Whisk them together until well blended.

      Marinate the Wings: Add the chicken wings to the marinade, and toss them until completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight for maximum flavor).

        Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. This will allow the wings to cook evenly and become crispy.

          Bake the Chicken Wings: Arrange the marinated wings in a single layer on the wire rack. Bake in the preheated oven for 25-30 minutes, flipping the wings halfway through to ensure they crisp up on all sides.

            Glaze for Extra Flavor: After the wings are cooked, remove them from the oven. Brush them with any leftover marinade for extra sweetness and flavor. Return them to the oven and bake for an additional 5 minutes.

              Garnish and Serve: Remove the wings from the oven and let them rest for a few minutes. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

                - Prep Time: 10 minutes | Total Time: 1 hour 10 minutes | Servings: 4-6

                  - Presentation Tips: Serve the wings on a large platter, lined with parchment paper for cleanup ease. Add some lime wedges and extra sriracha on the side for guests who love a kick!