Craveworthy Honey Sriracha Wings deliver a quick zesty kick that turns everyday bites into a crowdpleasing favorite Give them a try now

Scale

2 lb chicken wings (drums and flats), patted dry

1 Tbsp baking powder (aluminum-free)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika (optional)

1 Tbsp neutral oil (optional)

1/3 cup honey

2–3 Tbsp sriracha

1–2 Tbsp soy sauce or tamari

1 tsp rice vinegar or apple cider vinegar

1 Tbsp butter

Optional garnishes: sesame seeds and sliced green onions

Optional: a squeeze of fresh lime juice to brighten the glaze

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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or set up a wire rack over the sheet for maximum airflow and crispiness.
Pat the wings very dry with paper towels. In a large bowl, toss them with baking powder, salt, pepper, garlic powder, and smoked paprika. If the wings feel dry, add a light coat of neutral oil to help the rub cling.
Spread the wings in a single layer on the rack or parchment. Bake 25–30 minutes, turning once halfway, until the skin is blistered and golden brown.
Meanwhile, make the glaze. In a small saucepan, whisk together honey, sriracha, soy sauce (or tamari), and vinegar. Bring to a gentle simmer and cook 2–3 minutes. Remove from heat and whisk in the butter until the glaze looks glossy and smooth.
When the wings are crisp, transfer them to a clean bowl. Pour the hot glaze over the wings and toss to coat evenly. Return the coated wings to the rack or a lined sheet and bake 3–5 minutes more to set the glaze.
Remove from the oven, give them a final toss, and sprinkle with sesame seeds and green onions if you like. Serve hot and watch the glaze glow as it catches the light.