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Crispy Grilled Honey Sriracha Chicken Wings

crispy grilled honey sriracha chicken wings - featured image
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These crispy grilled chicken wings are coated in a sticky honey sriracha glaze that balances sweet and spicy flavors perfectly, making them ideal for BBQs and casual gatherings.

Ingredients

Scale
  • 2 pounds chicken wings (whole or separated into flats and drumettes)
  • 1/4 cup honey (85g)
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (preferably low sodium)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper (freshly cracked if possible)
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon olive oil
  • Optional garnishes: toasted sesame seeds, chopped fresh cilantro, thinly sliced green onions

Instructions

  1. Rinse and pat dry 2 pounds of chicken wings thoroughly with paper towels. Transfer wings to a large mixing bowl.
  2. Drizzle 1 tablespoon olive oil over the wings, then sprinkle 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon freshly cracked black pepper. Toss well to coat evenly. Let rest for 10 minutes if possible.
  3. In a small saucepan over low heat, combine 1/4 cup honey, 2 tablespoons sriracha, and 2 tablespoons soy sauce. Warm gently, stirring frequently until smooth and slightly thickened, about 3-5 minutes. Do not boil or burn.
  4. Preheat grill to medium-high heat (about 375°F). Clean and oil the grates to prevent sticking. If using a grill pan, preheat on medium-high heat on the stove.
  5. Place wings skin-side down on the grill. Grill for 5-7 minutes per side, turning carefully with tongs until golden-brown with grill marks and crispy texture.
  6. During the last 5 minutes of grilling, brush wings generously with the honey sriracha glaze. Flip and baste again to build layers of sticky flavor. Watch carefully to avoid burning.
  7. Check that wings reach an internal temperature of 165°F. If needed, move wings to indirect heat and close the lid for a few minutes to finish cooking.
  8. Remove wings from grill and let rest for 5 minutes to redistribute juices. Sprinkle with optional toasted sesame seeds or chopped green onions if desired.
  9. Arrange on a platter and serve immediately.

Notes

Pat wings completely dry before seasoning to ensure crispy skin. Apply glaze only in the last few minutes of grilling to prevent burning. Use a two-zone grilling method for best results. Let wings rest after grilling to lock in juices. If glaze thickens too much, gently warm before basting again. For gluten-free option, substitute soy sauce with tamari or coconut aminos.

Nutrition

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

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