Honey Sriracha Grilled Chicken Wings
Crispy grilled chicken wings tossed in a sticky honey sriracha glaze that delivers the perfect balance of sweet heat. Charred, juicy, and packed with bold flavor, these wings are the ultimate BBQ or game day crowd-pleaser.
Equipment
- grill gas or charcoal with two-zone setup
- wire rack and baking sheet for dry brining
- tongs
- saucepan
- basting brush
Ingredients
- 3 lbs chicken wings, separated into flats and drumettes
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp black pepper
- 0.5 tsp onion powder
- 1 tbsp neutral oil
- 0.33 cup honey
- 3 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 0.5 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 3 green onions, sliced
- lime wedges for serving
- extra sriracha for serving
Instructions
- Pat chicken wings dry and toss with baking powder, salt, garlic powder, smoked paprika, black pepper, and onion powder. Place on a rack and refrigerate uncovered for at least 1 hour or overnight.
- In a saucepan, melt butter and sauté garlic and ginger until fragrant. Add honey, sriracha, soy sauce, and rice vinegar. Simmer for 3–4 minutes until slightly thickened, then stir in sesame oil. Reserve a portion for finishing.
- Remove wings from fridge 20 minutes before grilling and lightly toss with neutral oil.
- Preheat grill to 400–425°F using a two-zone setup with direct and indirect heat.
- Grill wings over direct heat for 5–6 minutes per side until browned and lightly charred, managing flare-ups as needed.
- Move wings to indirect heat and cook for 8–10 minutes until internal temperature reaches 165°F.
- Brush wings with glaze and cook covered for 1–2 minutes per side to caramelize. Optionally return briefly to direct heat for extra char.
- Rest wings for 3–4 minutes, then drizzle with reserved glaze and garnish with sesame seeds and green onions. Serve with lime wedges.
Notes
For best results, dry brine the wings for at least 1 hour or overnight to achieve crispy skin. Always glaze at the end to prevent burning. Use a two-zone grill for proper cooking. Let wings rest before serving so the glaze sets. Adjust sriracha for desired heat level.