Crispy Honey Sriracha Chicken Wings

I'm delighted to be the first to review this recipe on this site! I'm commenting only on the baking method. I saw Chef John's video on 1/30/15 and was a little leery, but Chef John's never let me down before. I tried it on Super Bowl Sunday 2015 and it was amazing! So help me, you will not believe the wings have NOT been deep fried no matter what sauce you use. The outside is crispy and the inside is perfectly tender. You must try these, you will not be sorry. One thing though, be sure your baking powder has no aluminum in it or you'll get an aluminum taste. I used Frank's Wing Sauce and butter not the glaze in Chef John's recipe. Delicious, delicious and quite easy! Thank again, Chef John.

I don't like when people rate something less than five stars if they've altered the recipe. This is a FIVE STAR recipe in spite of my changes!! I used 4T honey; 2T Valentina hot sauce; 1T rice vinegar and 1/4 tsp sesame oil. This was so easy and *Phenomenal*!!!!! We rate things in our house from 1 to 10 and this is definitely a TEN! Thank you!!!

I would give two ratings for this recipe if possible. 5 stars for the baking method. It makes some FANTASTICALLY crispy wings the sauce adheres to really well. Who knew baking powder would help that? I was worried I would find a bitter aftertaste but nope, just crispy tasting wings. The sauce is delicious but I would add a bit more vinegar next time as there was plenty of heat from the Sriracha but the honey needed more bite to cut the sweetness a little. Perhaps even some lemon juice or lime, would do the trick? Will definitely be making these again.

I made these for the SB also. This recipe calls for a tablespoon of salt but the recipe on the Food Wishes site says teaspoon. I used a teaspoon, it was good. The sauce is awesome, sweet and spicy. The wings came out pretty darned good, not a substitute for frying but still good. I will definitely make these again.

Got rave reviews when this was served at a get-together! Wings were crispy and the sauce was so delicious, spicy and sweet but not overly so. I used a full tablespoon of kosher salt and it was not too salty. Wonder if the folks complaining that it was too salty used regular table salt instead of kosher. Table salt grains are smaller and denser than kosher salt grains; therefore you should use half the amount of table salt in a recipe that calls for kosher salt. Oh and be sure to use non-aluminum baking powder (Ex: Rumford or Bob's Red Mill brand) so they won't have a bitter bite. If you love sriracha sauce, you're gonna love this! Thanks Chef!

7.23.17 Cooked these wings for 20 minutes, flipped, took a look at 15 minutes, and they appeared done. I took them out of the oven because I didn’t want dried out/overcooked chicken. Would recommend that you watch your time, as they would have been totally overcooked at the 55 minutes total cooking time at 425ºF (that’s pretty hot) indicated in the recipe They turned out absolutely crispy good, loved them. If you are a bit on the shy side as far as heat goes, would suggest you add half the Sriracha to the glaze, taste, and then add more if you like, as these were a bit on the spicy side. This baking powder rub works so very well to get a crispy baked chicken wing, regardless of how you decide to dress them, Sriracha glaze or traditional buffalo sauce.

Made this tonight for the Super Bowl. They were great but way too salty. I am guessing Chef John meant 1 teaspoon, not tablespoon of salt. I served them dry with Sweet Baby Rays and Franks Hot Sauce as dipping sauces so the guests could decide what sauces to dip in.

I would rate this a little higher if it wasn't for the high salt content. The sriracha and honest mixed gives it great flavor but the kosher salt amount was a little much. Will be making this recipe again but with a lot less salt.

As with most recipes from Chef John, these were awesome! Did agree that they were too salty so I will try again tonight for company with 1 tsp of kosher salt. Loved the Honey Sriracha sauce. Will work on most anything you would dress with a sauce. As far as I am concerned, this is the only way I will prepare wings now...

First, let me say, "Thanks Chef John"! This recipe rocks!!! I've made it twice this week alone! And I will be making it several more times before the Football and Holiday seasons are over. UPDATE!!! I've made this recipe three times in the last three weeks...need I say more?!?

I have experimented with a variety of methods for baking chicken wings, including Alton Brown's multi-step method, but this is by far the easiest and yields the best results. They truly do turn out with a nice crisp. You can toss them in any sauce you like but the sauce in this recipe is my usual choice. I like the stickiness and the sweet-hot combination. It could be my imagination but I have tried them with both types of baking powder and I did think there was a faint aftertaste when using baking powder with aluminum. No such issues with aluminum free baking powder. As with a lot of Chef John's recipe, it's worth the time to watch his video to pick up some tips.

I didn't have the rice vinegar, so I substituted red wine vinegar. I didn't have the full 1/3 cup honey either, so I made it up with blackstrap molasses. It was absolutely delicious. My 17 year old son doesn't like a lot of sauces, so I left some out of the sauce toss for him and even they were very tasty. I will definitely make these again, husband said they were some of the best wings he's ever had.

I used chicken legs and they were fabulous! Served with my own concoction of a celery/ apple kimchi, rice and lettuce leaves! Yum!

yum! these came out great! easy.

These were amazingly yummy. Nice and crispy, with a sweet and not too spicy sauce. The baking powder really does the job crisping these wings up. I was also out of wings on one occasion and made them with legs, they weren't as crispy as the wings, but I still had an amazing result. My husband can't handle too much spice and these were perfect.

Love love love this recipe. One complaint, it is adicting. Chef John all your recipes are the bomb.

These were amazing! I don't have racks so I even baked them directly on my stoneware and just dumped the liquid when I turned them the first time. They were so crispy! I've made a LOT of wings and they've never been so crispy. The sauce was great too, I didn't have any sesame oil so instead I subbed 1tbs of Dehydrated peanut butter. They were amazing and we couldn't stop eating them.

Awesome recipe, and the key to getting crispy skin is to elevate them using a wire baking rack.

I made this exactly like the recipe except I reduced the salt to a teaspoon as many reviewers said. I could not have been more pleased with the final product! The wings were perfectly cooked - crispy on the outside and moist on the inside. The sauce was a great balance between heat and sweet. This is a keeper.

I'm very picky when it comes to wings and I usually wouldn't leave a review. However I had to leave a review for these because they were fantastic !! For those of you who said these were too salty , I have to agree with the person who said to make sure you are using KOSHER salt. I used kosher salt and did not find these salty at all. And I am very sensitive to the taste of salt . These were perfectly seasoned . The recipe is fantastic as it . I will adjust next time with more honey and less sriracha for a more sweet taste! But these are perfect ! I will also use this baking powder method from now on! Thanks Chef John. I'm obsessed with your videos !

A bit too sweet, will cut back on the honey next time. Cooked the wings on the grill instead of baking and came out crispy. Good technique for making the skin "bone dry" with baking powder.

Making this again for the Super Bowl. I did drop the salt from 1 TBSP to 1 tsp the first time I made it. I also cut the Siracha to 1/4 cup for the kids and less adventurous adults. Probably not this time. :) This will be a go-to from now on.

Super tasty! But way too salty , Half a tablespoon of salt would have probably done it.

Sooooo great - didn't make mine spicy - but made sure it was honey glazed by adding honey/brown sugar/butter mixture consistently through out baking #soyumm

This was delicious!! I did everything exactly except I used sea salt because I didn't have kosher salt and I also cut the Sriracha sauce amount in half because of the kids. I will definitely make again!!

The sauce for this recipe is delicious. The wings weren't exactly crispy but didn't care. The sauce made up for it. My husband is very picky about his wings and he couldn't get enough of them. Yum. Once again Chef John has another great recipe.

I made these for the very first time for Super Bowl 2017. My 26 year old, New England fan, asked for deep fried but I don't own a deep fryer so I was happy to find this recipe. There is a serious mistake in the recipe because it calls for way too much salt. I suspect Chef John meant 1 tsp and not 1 tblspn. The wings were so salty, it was terrible. However they did crisp up and would have been a hit only for the salt. I'll try again and add a lot less salt.

Great! I did cut back on the salt, I did about ½ of a tablespoon and I think I will cut back a little more next time I make it, it was still a little too salty. The only other thing I changed was the baking. The last 15 minutes of baking, I put the glaze on so it could melt and cook into the wings. They turned out super amazing!

Do NOT use the amount of salt called for in the recipe. I halved the amount and it was still WAY too salty. The second time I made it I used 1 teaspoon of salt and it was just about right. I recommend tasting it (even though the baking powder is not pleasant) so you get the proper amount for your taste.

I used half the amount of sriracha so that our children would also eat it and SUCCESS! This is one of few recipes that all four of us, including picky children, loved. Crispy wings tossed in a delicious sauce, simple and absolutely delicious. I first eat a large salad so as not to fill up on wings alone because once I start on these it’s hard to stop.

It was WAY too salty and only somewhat crispy. I have 3 teenage boys who love wings of almost any kind and they didn't even like it.

The method of baking these wings was so good. They really did come out crispy. I really like the sirachi sauce too, i had alittle sauce left over and used it on some chicken tenders a day or two later. The salt was too much, but i saw that and compensated. Thank you Chef John

I made these for a 4th of July party. Did a buttermilk soak, coated in spice mixture with flour and cornstarch, then fried them (I wanted to try the recipe as is, but my husband insisted I fry them). Tossed them in the sauce, threw them in a slow cooker to keep warm, and sprinkled with sesame seeds. The amount of compliments I received was crazy! My husband, who is definitely a wing guy, loved them!!!

Seriously crispy wings. Who knew you could get that crackle and crunch from the oven?! The method alone gets gets 10 stars. The sauce for me was good, but needed some tang. I think that more vinegar or as someone suggested-a squeeze of lime- would help. As is, they are sweet and spicy and full of flavour. I used less salt than written. Now more about the salt, if you can indulge in this amount of sodium then try these as they are written-you won't be sorry. I had to make these when no one was home because I live in a house with people on sodium restricted diets...so, I got them all, but felt guilty. I will definitely make them with a different sauce for the family. Thank you for the recipe.

Oh, these were FANTASTIC! Made exactly as written and would not change a thing...they guys went crazy for these...def keeper~YUM, YUM, YUM!!!!! Thanks for sharing. :)

Too salty, not crispy, I'd give 1 star but sauce was ok

The Best Wings I've ever had

So so good! Such good flavor and crispy texture!!! I only used 1/2 tablespoon of salt after reading reviews. Easy to make! Will make again soon!!

Great dish, and i did hold back on the salt.

I added garlic powder but overall I think it was an excellent recipe. Thank you for sharing.

Bummer. I was so excited to have some really great wings. They definitely had the potential of being great! They turned out terribly dry. I read a lot of the reviews and know people were having an issue with that. But I figured I had twenty wings and drumettes that were all very large and meaty. I figured the temp and time might not be an issuue. WRONG!! The sauce was delicious for sure! Not a fan of the siracha so I used an Asian chilly paste Turned our great. I’m certainly not a wing expert, trying to learn, but I think I’d rather stick with the little bit of crisp I get from oven or grill instead.

Best wings ever. Used coarse salt at recommended quantity and it worked out great!

Awesome, easiest, crispiest, and less calories too. What could be better: no messy oil to dispose of, nor the expense of buying it. While the Honey Sriracha sauce wasn't overpowering, I think I prefer Chef John's Spicy Orange Glaze or the Garlic/Ginger glaze. I've been using his baked wing recipe for years thinking it was the easiest and best, but this recipe tops that one. My wings were small and done to perfection in 40 minutes. Thank you, CJ, for another great one!

Yummy and quick. I only need to bake the wings for 20 mins, 10 mins on each side but I have smaller wings. Also I used the sauce as dipping sauce in case it is too spicy for some people.

I love the taste of these wings ! a party hit !!

I wish I would have read the other reviews before making them. Everything was perfect except for the salt quantity. Definitely make it 1 tsp and not 1 tbsp. I will definitely be making these again.

I made this with chicken breasts, cut into tenders- sized pieces, instead of wings. I also cooked them in my air fryer instead of an oven. I think they came out very good, but you have to like spicy foods to really enjoy this recipe. Some family members found it too spicy to their liking. I will be making it again and will probably change up that ratio of honey to sriracha. I'll also use less salt.

Another Chef John home run! First off, I love the baking powder trick. It works great in the oven and over indirect heat on the gas grill. It is amazing how crispy they become without the frying fattiness. Then the sauce. Oh, goodness, is it different in a great way. It has great heat, flavor, and sweetness (maybe a bit too much). And, heeding some of the comments of others, I cut the salt in half, and feel it was a good call. For a cook's treat at a BBQ cookoff, I smoked 5 lbs of wings over apple wood and added this sauce. These wings went FAST. Folks couldn't get enough of them. While they will likely not win awards at a BBQ competition they were quite crowd pleasing, for sure. For the next time I make the sauce, I may only use 1/2 of the amount of honey or replace part of the honey with turbinado sugar syrup. When I try that, I will post an update.

SOOOO amazingly delicious! These are my husband's favorite wings and mine too! The kick sneaks up on you in the best way! Thanks for the recipe!

Best wings I've EVER made! Made the wings as indicated. Skipped the sauce and made my own honey garlic. Even good dry!

I could not love this any more....

There's no longer a need to rate & review Chef John's recipes, if you don't like it....there's something wrong with "you". lol Thanks, John. I would totally enjoy spending a day in your world.

Did half the salt and added garlic powder with baking soda. Family loved it.

I thought it was a great recipe. I doubled the pepper and added 1/2 Tbsp of Chile Powder. I never used Baking Powder like the before. Great trick to make it crispy. I also used the sauce as a dip, just to make it easier to eat.

I used chipotle powder in place of the paprika and had to improvise as I didn't have sesame oil and I added too much rw vinegar. I also added powdered ginger and was generous with the sriracha! Reduced it in a small pot until it was a thick glaze Turned out deliciously sweet with a tangy kick! Almost like a spicy sweet and sour sauce

Very good! Fish Sauce works too as an add in. Dont put too much though! like maybe 1 tablespoon

Absolutely Awesome! Made these because I honestly didn't want to get my fryer out for wings. I cannot say anything negative about the how these turned out. Crispy and not greasy or gooey, like most baked wings. The sauce may have been an afterthought but it's sinfully simple and delicious! I also made a spicy teriyaki sauce too and it stuck perfectly to the wings. Thank you Chef John, for another fantastic recipe! This is my new go-to recipe for wings!

Only one change....we like dry wings, so I substituted a teaspoon or sriracha seasoning (NOT sriracha sauce ) for the black pepper. I do not make the sauce. This will be my go to wing recipe from now on!

Exceptional! And I forgot to add the sesame seeds at the end. ;) This recipe is unbelievable! My husband thought the spiciness was just right, though I thought it could be spicier (just personal preference). The crisp factor was through the roof!!!

Doubled the recipe and followed the instructions! Perfect!!

they taste even good without the sriracha

These are the BOMB. I used my own sauce that was Mango Habanero but the wings are PERFECT. THANKS YET AGAIN Chef John!

So yummy!

This was unbelievable made half a batch with and the other without sauce, both were just awesome. I can foresee making a wide variety of wings at one time. The crunch without the fry aspect was great the taste was amazing thank you Chef!

This is, hands down, the ABSOLUTE BEST wings recipe EVER! The only change I made was using apple cider vinegar in place of the rice vinegar, just because I didn't have any. The wings crisped up as described, and the sauce was heavenly. I DID, HOWEVER, USE KOSHER SALT, AS INSTRUCTED. It's not the same as regular table salt, folks! :) Thanks so much for this awesome recipe -- it's the only one I will ever use!

These were really good. I followed the recipe exactly except for the kosher salt. I only used 1 and a half teaspoons (half the amount called for in the recipe). I made 8 pieces with lemon pepper seasoning for my girlfriend who was afraid that the sriracha would be too hot for her. In the end, she even liked the sriracha ones. Great recipe! Thanks, Chef John!

Great recipe easy fun will definitely will do these again

We tried half the chicken with the Honey Sriracha sauce and the other half with Buffalo Sauce. The wings were perfectly done. Will definitely make again.

Followed the recipe exactly, and the wings came out crispy, but didn't stay that way. The sauce was delicious with a little extra vinegar.

I used the smoker as the oven and they were great.

OMG the only thing I did different I didn't have enough honey I substituted golden syryp, sugar syrup, sticky spicy this is a keeper. Thanks

the Baking Soda method is awesome. The honey was a bit too sweet for me. Good Recipe though.

I have always disliked baked chicken wings because they have so much fat that doesn't reduce when baking but does when frying. I just can't stand eating it and the skin is rarely really crispy on baked wings. Until the magic of baking powder. They taste like fried wings, the fat is all baked off and the wings taste like deep fried. Thanks for this magic Chef John, I am so happy I ran across it. It truly makes wings much lower fat. I always bake on a rack so the fat can drip into the pan and the wings don't sit in it. Love this.

Best wings! I subbed apple cider vinegar for the rice vinegar but otherwise made them as written. Super hit!

I just do, salt and pepper baking powder and uses different my favourite dipping sauce. Try this recipe, then adjust to your liking.

Best wings I've EVER made! Made the wings as indicated. Skipped the sauce and made my own honey garlic. Even good dry!

This was amazing. Chef John comes through again! I forgot one of the basket ingredients, sesame oil, but it had to have been the best wing sauce I have ever tasted. So, go, go now and make it. You won't be sorry. I found my SuperBowl wing recipe...

I'm a stickler when it comes to wings. I really don't like when the skin is chewy, and I don't like them deep fried either. The coating and baking time for this recipe made them *just right* in terms of crispiness. My husband said they were restaurant-quality. My only regret is that we only made the 2.5#! Next time, we're going to double up on everything. *** I suggest putting the wings back in the oven for 5-10 minutes after coating them in the glaze.

Spicy, tangy, crispy. This was mine and my girlfriend's favourite wings recipe.

perfect

I think this is too salty. Everything else was great and I’d make this again with less salt.

The science works and the glaze is fantastic!

I made this recipe exactly as stated and my family LOVED the wings. They were delicious. Thank you!

I used less sriracha and used it on the side rather than pouring it over the wings. It was very good.

People rave! Best ever! We even offer other sauce options after the baking step - marvelous easy most excellent recipe

Loved it! Absolutely agree with the other posts to reduce the amount of salt but other than that I followed the recipe to the letter. Perfect for the Superbowl!

These were amazing! The next time, I'll cut down a little bit on the salt, but otherwise these are magic.

Lovely dish I did add more hot sauce as that's to mine and my partners taste. But on the whole this is a lovely dish that should be tried by many.

I think it had a little to much baking powder. My wife said they're awesome. Next time I won't use as much salt Just back it off a tad! Awesome recipe. Goes great with buttermilk ranch dressing

Excellent! Thank you! So simple

I made the sauce on the side because my husband hates saucy foods. But wow!! So easy, took maybe 10 mins for prep.

A little too salty. I add a little Hennessey to the sauce for my own spin.

Love it! Love it! Love it! I spruced it up a bit with my own lemongrass/ginger rub but with the baking powder it turned out just as in chef John's video...crispy and succulent without all the oil! GENIUS :)

These were great except next time I would put them back in the over after drizzling the sauce over t o crisp them back up!

I made just the sauce and heated it up in a skillet with pre-cooked frozen chicken and some chopped onions. Then I put it on a bun and it made a great sandwich!

All I can say is YUM,YUM,YUM! If you like spicy chicken wings Chef Johns are the BEST. You will truly enjoy them.

I followed this recipe exactly and we did like it very much. They came out very good and the texture was more like real fried in oil wings rather than baked. We are going to try wings that have deli seasoning style and teriyaki but are keeping everything else the same.

This is such a great method. I don't like deep frying, so I was very attracted to this method. I'm going to make a plug here, I hope that it is okay, but I do love using our Copper Chef oven fryer, and it fits perfectly with this recipe. I've been playing around with the wings. I used the original Chef John recipe first (cutting back on salt as recommended by others), and it was fantastic. I've recently made honey-teryaki wings, (the grandkids do not appreciate spicy), and it worked out great. I do think honey is an important ingredient to get your sauce to stick. In the last 15 minute cycle, I baked with the sauce on; it has worked well. Simply 'taste test' your sauce before tossing it in the wings--you'll know if it is too sweet, or whatever. This recipe is a hit!

I have had great success with this recipe. They always come out great. These wings are different from