These honey sriracha chicken wings are everything you’ve been craving in a wing recipe – irresistibly crispy on the outside, tender and juicy on the inside, and coated in a bold, tangy, sweet-and-spicy sauce that keeps you coming back for more.

Whether you’re planning a game-day spread, hosting a party, or just want a treat-yourself moment at home, these wings are the perfect crowd-pleaser. The crispy texture comes from a unique batter blend, while the bright honey-sriracha glaze adds just the right balance of sweetness and zing.

Here’s why you’ll love this recipe: It’s quick to make, uses easily available ingredients, and delivers that sticky, spicy, finger-licking goodness everyone loves. Trust me – these are far better than anything you’d get in a takeout box.

My Story Behind These Honey Sriracha Chicken Wings

The inspiration for my easy honey sriracha chicken wings recipe came from a local food truck I encountered years ago. They served wings with a sauce so bold, I couldn’t stop thinking about it for days.

I was determined to recreate that perfect sweet-spicy kick at home. After testing dozens of variations (and eating more wings than I care to admit), I finally nailed it.

These crispy sriracha chicken wings are special because I’ve combined techniques for maximum crispness with a sauce that clings beautifully.

Making my own homemade honey sriracha wings not only gives me control over the quality but also lets me dial the spice level up or down depending on my mood. This recipe has become my go-to for parties and casual dinners alike. Your family will love it for its bold flavor, and you’ll love how easy it is to make.

Honey Sriracha Chicken Wings Ingredients

For the Sauce:
- 1/2 cup honey
- 1/2 cup sriracha
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- Juice of 1/2 lime (about 1 tablespoon)
For Frying:
- Canola or peanut oil, for frying
For the Batter:
- 1 3/4 cups cold water
- 1 cup cornstarch
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Wings:
- 2 pounds chicken wings (14 to 16 pieces), split and tips removed
- 2 scallions, thinly sliced on an angle, for garnish

How to Make Honey Sriracha Chicken Wings

Start by preparing the sauce: Whisk together the honey, sriracha, soy sauce, sesame oil, and lime juice in a small saucepan. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer for about 5 minutes until the flavors meld. Transfer the sauce to a large mixing bowl and set aside.
Heat the oil: In a large Dutch oven or deep pot, pour in enough canola or peanut oil to fill it halfway. Heat the oil to 350°F, using a thermometer to monitor the temperature.
Prepare the batter: In a large bowl, whisk together the cold water, cornstarch, flour, 2 teaspoons of salt, and 1/4 teaspoon of pepper until smooth. The batter should be slightly runny.
Coat the wings: Dip the chicken wings into the batter one at a time, allowing any excess to drip back into the bowl, and gently place each wing into the hot oil. Fry in batches, making sure not to crowd the pot.
Fry the chicken wings: Cook each batch for 8 to 9 minutes, adjusting the heat to maintain the oil temperature at 350°F. The wings should be golden and crispy on the outside. Remove them with a slotted spoon or spider and let them drain on a wire rack set over a baking sheet.
Toss in sauce: While the wings are still hot, toss them in the prepared honey-sriracha sauce until evenly coated.
Garnish and serve: Transfer the wings to a serving platter, sprinkle with sliced scallions, and serve immediately while they’re still hot and sticky.

My Chef Tips for the Best Honey Sriracha Chicken Wings

Pat the wings dry: Ensure your chicken wings are completely dry before battering to help the coating stick better and get crispier.
Don’t skip the wire rack: Draining fried wings on a wire rack instead of paper towels helps maintain their crispness.
Adjust spice levels: If you prefer spicier wings, add an extra tablespoon of sriracha. For a milder version, reduce it slightly and add more honey.
Prep ahead: You can make the sauce up to two days ahead and store it in the fridge, then reheat it gently before tossing with the wings.
Reheating: To reheat leftover wings while keeping them crispy, place them on a wire rack in a 375°F oven for 10–12 minutes.

Honey Sriracha Chicken Wings FAQs

Can I make these honey sriracha chicken wings in the air fryer?

Yes! To make these wings in the air fryer, skip the batter and coat the wings with a light spray of oil. Cook them at 375°F for 20–25 minutes, flipping halfway through, until crispy. Toss in the sauce afterward.

What makes these the best honey sriracha chicken wings?

The perfect balance of crispy, golden batter and a luscious sauce that’s both sweet and spicy makes these wings stand out. Plus, they’re easy to make at home with simple ingredients.

Can I bake them instead of frying?

Absolutely. Toss the wings in a little oil and seasonings, then bake them at 425°F on a wire rack set over a baking sheet for 35–40 minutes, flipping halfway through. Add the sauce after baking.

Are these wings gluten-free?

As written, this recipe is not gluten-free due to the flour and soy sauce. However, you can substitute gluten-free all-purpose flour and tamari to make it suitable for a gluten-free diet.

Time to Try This Honey Sriracha Chicken Wings Recipe!

These honey sriracha chicken wings are everything a wing should be: crispy, sticky, sweet, and spicy. Whether you’re hosting a gathering or satisfying a craving, this recipe is guaranteed to deliver big flavor with minimal fuss. The best part? You can easily adjust the spice level to suit your preference.

How do you like your wings—extra spicy or more on the sweet side? Let me know in the comments below! And if you give these wings a try, be sure to share your results or tag me on social media. I can’t wait to see your creations!