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.
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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.