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Crispy Honey Sriracha Grilled Chicken Wings

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These grilled chicken wings are crispy with a sticky honey-sriracha glaze that balances sweet heat and smoky char, perfect for BBQs and outdoor gatherings.

Ingredients

Scale
  • 2 pounds (900 grams) fresh chicken wings, split at joints and tips removed
  • 1/4 cup (85 grams) honey, preferably mild variety like clover or wildflower
  • 3 tablespoons (45 ml) sriracha sauce
  • 2 tablespoons (30 ml) soy sauce, low sodium preferred
  • 3 cloves garlic, minced fresh
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 grams) baking powder (not baking soda)
  • Salt to taste
  • Black pepper to taste
  • Optional garnish: sesame seeds and chopped green onions

Instructions

  1. Rinse and thoroughly pat dry 2 pounds (900 grams) of chicken wings. Dry skin is key to crispiness.
  2. In a small bowl, combine 1 teaspoon (5 grams) baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss the wings in this mixture until evenly coated.
  3. Whisk together 1/4 cup (85 grams) honey, 3 tablespoons (45 ml) sriracha, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) apple cider vinegar, 2 tablespoons (30 ml) olive oil, and minced garlic. Set aside.
  4. Place the coated wings in a large bowl or zip-top bag, pour half the marinade over them, and toss to coat. Refrigerate for 30 minutes to 1 hour.
  5. Preheat grill to medium-high heat (375°F to 400°F / 190°C to 204°C). Oil the grates lightly to prevent sticking.
  6. Arrange wings on the grill, skin side down first. Grill for 7-10 minutes per side, flipping with tongs.
  7. Brush with remaining marinade during the last 5 minutes to build a sticky, caramelized glaze. Watch closely to avoid burning; adjust heat as needed.
  8. Check that wings reach an internal temperature of 165°F (74°C). Skin should be crisp and golden with a slightly charred edge.
  9. Let wings rest for 5 minutes off the heat. Sprinkle with sesame seeds and chopped green onions if desired before serving.

Notes

Use baking powder (not baking soda) to achieve crispy skin. Marinate wings with half the sauce and baste with the rest near the end to avoid burning sugars. Maintain medium-high grill heat and avoid overcrowding wings for best crispiness. For extra crispiness, roast wings in a 425°F oven for 20 minutes before grilling.

Nutrition

Keywords: chicken wings, grilled wings, honey sriracha wings, BBQ wings, crispy chicken wings, spicy wings, summer recipe

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