Sticky Honey Sriracha Chicken Wings

Prep Time: 2

Cook Time: 20

Total Time: 2 20

Servings:

Author: Food Network

5 from 3 votes

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Sticky honey sriracha chicken wings with tamari, garlic, and lemon. Easy oven or grill method with a glossy glaze, crispy edges, and meal-prep storage tips.

Ingredients

Wings

2 lb chicken wings flats + drums
Salt + pepper

Marinade + Glaze

4 tablespoon tamari or low-sodium soy sauce
1 tablespoon sriracha more if you like heat
2 tablespoon honey or agave
1 tablespoon lemon juice
½ tablespoon sesame oil
2 garlic cloves minced

Optional: 1–2 tablespoon extra honey for finishing

To Serve

Sesame seeds
Lemon wedges

Instructions

Prep + marinate

Heat oven to 200°C / 400°F (or set to broil/grill high if you’re using broil).
Pat wings dry. If whole wings, remove tips and split at the joint.
In a bowl, mix tamari, sriracha, honey, lemon juice, sesame oil, and garlic.
Toss wings in marinade. Cover and refrigerate 2 hours (or 30 minutes if you’re rushing).

Roast or broil

Line a sheet pan with foil. Place a rack on top if you have one.
Remove wings from marinade, pat dry again (yes, again).
Arrange wings skin side up. Season lightly with pepper (go easy on salt, tamari is salty).
Roast 20–25 minutes, flipping halfway.
If broiling: broil 8–10 minutes, flip, broil 5–8 minutes until golden and cooked through.

Make the sticky glaze

Pour reserved marinade into a small saucepan.
Bring to a boil and boil 5 minutes (important for safety).
Simmer 1–2 minutes more if you want thicker glaze.

Finish

Toss wings with glaze (or drizzle over).

Sprinkle sesame seeds.

Serve with lemon wedges.

Nutrition

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