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This sweet and spicy baked chicken wings recipe is packed with flavor – perfect for parties or game day! Honey, sriracha, and soy create a delicious wing sauce everyone loves. Baking chicken wings in the oven is much easier than deep frying, but you still get crispy baked wings that are finger licking good!
Crispy Baked Chicken without Deep Frying? Yes!
I ate chicken wings at a super bowl party a few months ago and haven’t been able to stop thinking about them! They were crispy baked, covered in sticky sweet & spicy wing sauce, and topped with sesame seeds and cilantro. I’m pretty sure I ate 1,267,940 wings and left completely covered in wing sauce. I recreated the recipe and here’s why you’ll love them:
- The perfect game day snack! If you’re hosting a super bowl party of game day event, add these to your menu. They’ll fly off the plate in less than 20 minutes!
- Wildly easy to make – no deep frying required. Pour them onto a baking sheet and pop the chicken wings in the oven.
- Sweet, spicy, and loaded with flavor thanks to a homemade wing sauce. You can make it sweeter or spicier based on your preference.
- No fancy equipment needed or air fryer needed! They get crispy from the broiler.
Baked Chicken Wings Recipe: Ingredients & Substitutions
- Chicken Wings: I use 3 pounds, but feel free to double or triple this recipe as needed.
- Butter: I always suggest using unsalted butter, but salted will work in a pinch.
- Sesame Oil: Sub with olive oil or even canola oil/veggie oil if need be.
- Spices: Garlic powder, salt and pepper, and cayenne pepper, and crushed red pepper flakes add tons of flavor!
- Fresh Ginger: Adds delicious flavor to the wing sauce!
- Honey: Use liquid-y honey instead of the thick, raw variety.
- Sriracha Sauce: You can use the classic sriracha or any variety that’s similar.
- Soy Sauce: Or use low-sodium soy sauce or coconut aminos.
- Lime juice: Fresh lime juice – skip the bottled version which won’t add the same flavor.
- Rice Wine Vinegar: Sub white wine vinegar in a pinch!
- Cornstarch: A must-have for thickening the wing sauce.
- Sesame Seeds: Optional, but they make a nice garnish and add extra crunch.
- Cilantro: Skip or sub with thinly sliced scallions.
- Large Baking Sheet: A must-have for baking the chicken wings in the oven.
- Paper Towels: Pat the raw wings thoroughly, which helps remove excess moisture.
How long to bake chicken wings at 400 degrees?
- 50 to 55 minutes – maybe a little less depending on how your oven runs! During this time you can prepare the wing sauce.
- Cook the wing sauce on the stove top, then brush it onto the baked wings. Don’t add the sauce to the raw wings.
- You’ll crank on the broiler and bake the wings for an additional 4-5 minutes. This final stage is so important for crisping!
- Broiling seals the sauce into the wings and creates that crunchy crispy baked skin we all know and love.
- Keep a close eye while the wings are broiling. They can go from crispy baked to BURNT in a matter of seconds.
Try my other fave recipe for crispy baked chicken wings in the oven: Honey Garlic Chicken Wings
Sweet and Spicy Sriracha Baked Chicken Wings Recipe
This sweet and spicy baked chicken wings recipe is packed with flavor – perfect for parties or game day! Honey, sriracha, and soy create a delicious wing sauce everyone loves. Baking chicken wings in the oven is much easier than deep frying, but you still get crispy baked wings that are finger licking good!
Ingredients
- 3 pounds chicken wings
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sesame oil
- 2 1/2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
For the sauce:
- 4 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon fresh ginger, finely grated
- 1/3 cup honey
- 1/3 cup Sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon rice wine vinegar
- 1 teaspoon cornstarch
- 2 teaspoons sesame seeds, for garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
- Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
- Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
- In the meantime, make the sauce.
For the sauce:
- Melt the butter in a small pot over medium heat. Once it’s melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up – about 30 seconds. Remove from the heat and set aside.
- When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.
Video
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I AM MAKING THESE NOW AS I’M TYPING. THEY LOOK SO YUMMY. GONNA PAIR THEM WITH SEASONED POTATO WEDGES.
Made these for a party. They were delicious. My husband usually doesn’t care for wings but really loved these.
Oh Mah Gawd. These were so absolutely delicious!!!! Crispy and sticky. Perfectly spicy and perfectly sweet with a whole lot of savory. My 2 and 3 year old left nothing but bone. I loved this recipe so much that I hand wrote it in my recipe book. These will definitely be a monthly staple in the Elkins home. I did, however substitute honey with brown sugar, and they came out superb. Thanks so much for this recipe!
So happy to hear it, Hayley! I love these wings too, so it makes my day hearing how much you – and your toddlers – enjoyed them 🙂 I will have to try it with honey soon.
I made these, along with another wing recipe, for Super Bowl Sunday. The only thing I did differently was to boil the wings first for 15 minutes in a mix of water, vinegar, salt, and herbs. This allowed me to cut the baking time down to 20 minutes. These wings were everyone’s favorite! Spicy, sweet, crispy, and so tender. Thank you for a great recipe!
You’re very welcome, Darlene! So happy you enjoyed this recipe on Super Bowl Sunday 🙂
Making these for the second time tonight (super bowl Sunday). We LOVE them! Best wings ever and from our own home. Nothing will compare when we dine out. Daughter & husband snobby NYC eaters also tried the recipe and love them.
I shared on Facebook last time I made them. Will try to do Instagram tonight. Thank you so much for a great recipe!
Cindy, this comment made my day! I lived in Manhattan for 6 years, so I totally know what you mean when you say “snobby NYC eaters” haha 🙂 Thank you for letting me know how much you and your family enjoy this recipe.
Hi Ashley, I made this recipe today and it tasted awesome, my family enjoyed it thoroughly. I would like to share my twist: instead of honey, I used sugar as my mother suggested to not heat honey as it tends to disintegrate. I also baked onions with the chicken. This was the first time I baked chicken.. Will definitely make this again! Thanks a lot for sharing 🙂
Love your twist, Sneha! Thanks for letting me know how much you as your family enjoyed this recipe 🙂
Wow!! I’d never made wings before, but I certainly will be more often from here out! These were delicious! I did adapt the recipe slightly to make it more paleo-friendly (swap cornstarch for arrowroot powder and soy for liquid aminos). Thanks for sharing!
Hey Ashley! I have always shied away from making wings because my hubby is a wing FANATIC and I wasn’t sure I could do them justice. You gave me the inspiration to try them!! I’ve now made two iterations of your wings and they were perfect! Thanks for posting this and giving me the courage to try them! Will definitely be making them again… 🙂
Heather! This comment just made my night 🙂 Thank you so much for making this recipe and letting me know how much you and your hubby are enjoying it. Happy New Year!
Thanks for the great recipe! I made these last night and we all loved them! Super yummy 🙂
I made these last night!!! I didn’t think I could do it, but they turned out phenomenal!! We will make them again! Broiling them at the end really does the trick!
Yay! Go Jenny 🙂 So happy you went through with the recipe and enjoyed it!!!