These honey sriracha wings are grilled to juicy perfection, then tossed in a sweet and spicy sauce. They’re finger lickin’ good and perfect for game days, tailgates, and BBQs.
Chicken wings are marinated in a simple blend of oil and spices before being slapped on the grill and left to develop gorgeous grill marks and a delightful smoky flavor.
Once tender and juicy, the wings are tossed in a honey sriracha sauce that’s reminiscent of my go-to buffalo wing sauce. But instead of buffalo sauce, we’re using sriracha to add a kick of heat.
A little honey and orange juice balances out the sriracha, and you’re left with smoky-sweet-spicy chicken wings that taste best straight off the grill.
Heidi’s Tips for Recipe Success
- Freshly squeezed orange juice really makes the flavors of the honey sriracha wing sauce pop. This is one recipe where bottled really won’t cut it.
- Coat the chicken wings in a simple oil-based marinade before grilling. This prevents them from sticking to the grill, locks in moisture, and crisps them up.
- If your grocery store has a butcher’s counter, they should be able to skin the chicken wings for you (though they might charge for it). This saves you tons of time at home.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Chicken wings — Skinning these bad boys isn’t fun, but it makes all the difference. It takes some time, but a sharp paring knife and your hands are all you’ll need to loosen, peel, and trim off the skin.
- Spices — Ground coriander, garlic salt, and black pepper gently flavor the marinade.
- Oil — Use a neutral-flavored oil with a high smoke point so it doesn’t burn. I used vegetable oil.
- Honey — Makes the sauce perfectly sweet and sticky.
- Butter — Balances out the spicy sriracha and makes for a richer wing sauce.
- Sriracha — Huy Fong is the classic brand, but use your favorite bottle. (Or make your own sriracha.)
- Citrus juice — I used a blend of lime and orange juice to add some tang and round out the flavors.
- Fresh cilantro — Just a sprinkle adds a pop of color and plays up the Asian-inspired flavors of these spicy-sweet wings.
How to Make Honey Sriracha Wings
- Skin and clean the wings. Try to remove as much of the excess fat and stringy tendons as possible.
- Oil ’em up. Toss the wings with a mixture of oil and spices (a zip-top bag makes easy work of this). The wings need to chill for at least 2 hours.
- Make the wing sauce. The butter, sriracha, honey, and juices need to be cooked over medium heat for about 5 minutes to thicken the sauce.
- Grill until done. Since the wings are already coated in a thin layer of oil, there’s no need to oil the grill grates. Turn the wings every 4 to 5 minutes to encourage even cooking.
- Toss with the sauce. Once done, pop the grilled wings into a heat-proof bowl and toss with the honey sriracha sauce. Garnish with fresh cilantro before diving in.
FAQs
Chicken needs to be cooked until it reaches 165ºF. The only way to know for sure that they’re done is to use a meat thermometer.
Otherwise, cut one open to make sure it’s no longer pink inside.
Feel free to whisk together and cook the wing sauce a couple days in advance, but wait until you’re ready to plate these babies to grill them.
If you don’t have an outdoor grill, try using a stove-top grill pan.
Or, follow the oven instructions on my baked buffalo wings recipe if grilling is totally out of the question.
Storage Tips
These sweet and spicy chicken wings can be refrigerated in an airtight container for up to 5 days. Reheat them gently in the microwave or cut the meat off the bone and add to this ramen noodle salad, a sandwich, or a wrap.
What to Serve with Honey Sriracha Chicken Wings
- Celery sticks and carrot sticks
- Ranch or Blue Cheese Dressing
- Garlic French Fries
- Sheet Pan Nachos
- Bacon-Wrapped Jalapeño Poppers
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Honey Sriracha Wings Recipe
Ingredients
For the wings:
- 3 pounds chicken wings
- 1 tablespoon vegetable oil
- 2 teaspoons ground coriander
- ½ teaspoon garlic salt
- ground pepper
For the sauce:
- 6 tablespoons butter
- ⅓ cup sriracha
- 2 tablespoons honey
- 1 lime, juiced
- ½ orange, juiced
- 3 tablespoons cilantro
Instructions
- In a large plastic freezer bag combine chicken wings, vegetable oil, coriander, salt and pepper. Place in refrigerator and chill for 2 hours or overnight.
- Bring grill to medium-high heat, place chicken on grill, and grill for 18-20 minutes, turning wings every 4 minutes or so.
- Meanwhile, melt butter over medium heat in a small saucepan. Add sriracha, honey and juices and mix well to combine.
- Remove wings from grill. In a large bowl combine wings and sauce, garnish with cilantro and serve.
Nutrition
More Easy Appetizers
- French Onion Dip
- Mozzarella Sticks
- Cheesy Chicken Nachos
- Chipotle Chicken Taquitos
- Buffalo Chicken Meatballs
- Homemade Queso
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Hey there! This is my first visit to your blog!
We are a collection of volunteers and starting a new
project in a community in the same niche. Your blog provided us beneficial information to work on. You
have done a wonderful job!
Dominique
I don’t have a grill. How else can I cook these?
Stacie @OneHungryMama
Tried the honey sriracha wings this weekend. Amazing! Thanks for a great recipe.
Cookie and Kate
I can’t believe the longest day has already come and gone. wahhhhhhhh. Can’t wait for your summer issue, though!
Betsy
Isn’t it such a let down when summer finally “arrives” yet the days are already getting shorter?!?! Oh well, keep enjoying those blissful summer moments I guess. I’ll for sure be enjoying some sriracha wings in my near future. Great post!