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Sriracha Honey Chicken Wings

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Sriracha Honey Chicken Wings cooked on the barbecue. A favourite Happy Hour food that is welcome wherever people gather. Don’t default to wings out of a box. Gather on a deck with friends and enjoy!

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Grilled vs Oven Baked Sriracha Honey Chicken Wings

Some Canadians enjoy grilling all winter. They make an elaborate set-up by moving the barbecue inches from a patio door and creatively draping extension cords from afar to provide the light needed to cook in the dark. It may sound like an endurance test but there is something about the taste of grilled food that people love.

For the fair weather barbecuers the time is now. This is the season to cook everything and anything on the grill. Some of your family favourite chicken recipes are transferable to chicken wings and to cooking on the grill. Here are a few of my favourite recipes cooked inside in winter and outside in summer. They would all work on chicken wings.

Best Method for Chicken Wings

If crispy wings is what you are after then try this method. When my teenage son wanted to learn to eat more heat we experimented with chicken wing recipes and this is now our go to method. Sprinkling the raw wings with baking powder and spices creates a crispy coating as they cook. The wings can be served right off the grill with sauce on the side for dipping or simply toss them in a big bowl with the sauce and enjoy. Finger lickin’ good!

The Grilling Sheet

Last summer I wrote a post about the reusable grilling sheet. The idea is brilliant; a heat-resistant, reusable sheet that goes on top of the grill yet still allows food to brown. Wash and reuse. Cut to any size you need. This is the perfect invention for people concerned about cross contamination. You can read more about them in this post, you can buy one at a barbecue or kitchen store or on Amazon.

So, what’s cooking in your backyard?

Sriracha Honey Chicken Wings, Honey-Garlic, Salt & Pepper? Host a wing night and vote on your house favourites. Let me know in the comments below if this method worked in your kitchen.


2½ lb chicken wings, separated (about 36 pieces)
2 Tbsp baking powder
1 Tbsp salt
1 tsp black pepper
1 tsp paprika
1/3 cup honey
2-3 Tbsp Sriracha sauce (if you like the heat go for 3 Tbsp)
1 Tbsp rice vinegar
GARNISH – sesame seeds


SRIRACHA HONEY SAUCE - Combine honey, Sriracha and vinegar. Set aside.
DRY MIX - Combine baking powder, salt, black pepper and paprika in a small bowl.
Sprinkle half the dry mix over the wings and toss gently. Repeat with remaining half then place dry coated wings on barbecue or baking pan depending on which cooking method you prefer.
Set cooking rack 5-inches above the heat (I used barbecue bricks). Preheat barbecue.
Place wings on rack in a single layer. Close lid and grill for 15-20 minutes. Turn chicken over and grill another 15 minutes or until crisp and golden.
Transfer wings to large bowl and pour sauce on top. Toss wings with sauce, sprinkle with sesame seeds and serve.
Preheat oven to 425°F. Line cookie sheet with foil and place cooking rack on top. Oil rack.
Place wings on racks in single layer. Bake in oven for 20 minutes. Turn chicken over and cook another 20 minutes or until crisp and golden.
Transfer wings to large bowl and pour sauce on top. Toss wings with sauce, sprinkle with sesame seeds and serve.


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