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Oven Baked Honey Sriracha Chicken Wings-01
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Oven Baked Honey Sriracha Chicken Wings

These crispy oven baked honey sriracha chicken wings will disappear off the table before you know it. They come out of the oven deliciously crispy on the outside and are super tender and juicy on the inside.
Author: The Ovenist

Ingredients

  • 800 grams wings
  • ¼ cup mild sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon hot sauce
  • ¾ teaspoon salt
  • ½ teaspoon paprika
  • ½ tablespoon lemon juice
  • 3 garlic cloves minced
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon cayenne pepper
  • ¾ teaspoon red chili powder

Instructions

  • Wash and dry the chicken wings by thoroughly patting down with paper towels.
  • In large bowl, add the wings and all the other ingredients, mix well to combine. Marinate overnight or at least 2 hours.
  • Preheat oven to 200°c. A high temperature helps crisp the skin.
  • Lightly brush a large (nonstick) tray with oil and arrange the wings on it, leaving some gap between each.
  • Bake in the oven for 30-40 minutes.
  • Sprinkle a little cilantro and sliced green chilies (if you like) on top to bring out their color.
  • These wings are best when served immediately.

Notes

  1. Use measuring spoons for this recipe
  2. You may use the regular sriracha sauce. 
  3. You can use boneless skinless thighs for this recipe if you prefer.
STORING
Room Temperature: You can keep baked chicken wings at room temperature for up to two hours.
Refrigerator: You can keep leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Yes, you can freeze the leftovers for another meal! If you would like to freeze the leftover chicken wings, just place them in a zip lock bag or an airtight container. You can store them like this for 3-4 months. Just thaw the baked chicken wings in the refrigerator overnight, wrap in foil for reheating at 180 degrees C in the oven for around 10 minutes.