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Crispy honey sriracha chicken wings on a white plate, garnished with sliced scallions and sesame seeds

Crispy Honey Sriracha Chicken Wings Recipe

These honey sriracha chicken wings are perfectly crispy on the outside and tender on the inside, coated in a homemade sweet-and-spicy glaze that's sure to impress. This easy honey sriracha chicken wings recipe is ideal for gatherings, delivering big flavor that outshines takeout.
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Cook Time 50 minutes
Total Time 50 minutes
Course Appetizer
Servings 6 servings
Calories 1289 kcal

Ingredients
  

  • 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)
  • Canola or peanut oil for frying
  • 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
  • 2 pounds chicken wings (14 to 16 pieces), split and tips removed
  • 2 scallions, thinly sliced on an angle, for garnish

Instructions
 

  • 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.