These are the ultimate sticky chicken wings. The spicy sriracha and sweet orange blossom honey take the glaze over the top and result in serious finger-licking goodness.
Is there anything more glorious than a chicken wing, so sticky it leaves a coating on your fingers, forcing you to lick them off? I think not. And these here wings are the stickiest of all the sticky wings my friends. Just take a moment to appreciate those glossy chicken wings right there. Thing of beauty, isn’t it?
These baked chicken wings couldn’t be easier. The glaze is a mixture of spicy Sriracha (that old pantry staple), honey and soy sauce. Give it a mix, add the wings and toss to make sure they’re fully coated.
Into the oven they go with their vibrant red glaze and after a few tosses, turns and a little more basting, out they came looking like this. I mean, seriously now. It took all my will-power not to dive right in but once I did, you guys, I can’t even explain to you how freaking delicious these were. If I had a bucket-full in front of me, I would’ve scoffed the whole lot. No jokes. Serve these with copious amounts of chilled beer and many, many napkins. Trust me.
How long to bake chicken wings
Wings should take no longer than 20-25 minutes to bake in a 200ºC/390ºF oven. If your wings are particularly large, add a few minutes. They are cooked when a meat thermometer registers 73ºC/165ºF into the thickest part of the meat. The chicken will be opaque white all the way to the bone.
How to cut chicken wings
- Placing the wing in front of you on a chopping board, spread the wing out resemble a V shape. If your wings have the tips still attached, your wing will look a little like a zig-zag.
- Where the drumette meats the flat piece of the chicken wing, slice between the joints with a sharp knife, splitting the two. You can choose to slice of wing tips too but I prefer keeping them on. If slicing off the wing tips, discard or use for stock.
- You will now have two parts of your chicken wing. The drumette and the flat piece containing two long bones.
Chicken wings recipes
Sticky sriracha- honey chicken wings
- 10 chicken wings split to create 20 wings (10 mini drumsticks, 10 winglets)
for the glaze
- 4 tablespoons honey I used Melissa's orange blossom honey
- 2-3 tablespoons sriracha
- juice of 1 lemon
- 4 tablespoons soy sauce
- 1 tablespoon chili jam/peach chutney
- Pre-heat the oven to 200°c.
- Combine all the glaze ingredients in a bowl and mix well.
- Add the chicken wings and allow to marinate for 10 minutes.
- Place the marinated chicken wings on a greased baking tray in a single layer and spoon a little of the glaze over each wing.
- Place in the oven and allow to bake for 20-25 minutes.
- In the meanwhile, place the remaining glaze in a microwaveable bowl and microwave for 2-3 minutes until the glaze is hot and thickened slightly.
- Half way through baking, turn the wings and baste them with the remaining glaze.
- When the wings are cooked through and sticky, remove from the oven and allow to cool for 5 minutes before serving.