These oven-baked chicken wings are perfectly crispy on the outside, and juicy and tender on the inside! They are also infused with amazing flavour with an Asian inspired honey sriracha marinade and glaze.
I find the best way to get those beautiful crispy chicken wings is to bake them in a pan with a wire rack. That way any juices, or extra sauce, drip underneath and the chicken wings are not sitting in extra liquid.
Another great thing about these honey sriracha chicken wings is, for me, they strike just the right balance between saucy and dry wings. By basting them while baking with the leftover marinade, they don’t dry out, and soak in as much flavour as possible! But they still crisp up and aren’t so saucy that your fingers are a complete mess.
We served them up with some blue cheese sauce (because Laura loves her blue cheese) – but they’d be great with your favourite dipping sauce, or they’re absolutely delicious as is, on their own!
- 2-3 lbs chicken wings
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp sriracha (or hot sauce)
- 2 tbsp honey
- 1 tbsp lime juice
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1/2 tsp black pepper
In a large resealable plastic bag, combine the olive oil, soy sauce, sriracha, honey, lime juice, garlic, ginger and black pepper. Stir to combine.
Add the chicken wings to the bag, seal, and shake until all chicken wings are covered in the marinade. Place in the fridge and marinate overnight, or for at least 2-3 hours.
Preheat the oven to 425°F.
Place the chicken wings in a single layer on the wire rack of a cooking pan. Bake for 45 minutes.
For the best flavour and to make sure the wings get perfectly crispy, I flip the wings over and baste with the leftover marinade twice (every 15 minutes).
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!