These delicious, sweet, and spicy honey-sriracha wings will have you coming back for more! They make an excellent appetizer for game days, parties, and cookouts!

The combination of honey and sriracha on chicken wings is simply irresistible. The sweetness of honey and the spicy heat of sriracha results in a sweet and piquant flavor that is unmatched. This combo not elevates the savoriness of the chicken and adds a sticky, caramelized glaze that hugs each wing.

Why use cornstarch and baking powder on grilled wings?

Cornstarch and baking powder are great for achieving crispy skin on chicken wings cooked on a pellet grill. Baking powder creates air pockets that allow heat through, while cornstarch acts as part of the coating that promotes crisping. Don’t worry! Neither ingredient will change the flavor of these honey-sriracha chicken wings.

Ingredients

• 2 pounds chicken wings, flats and drumettes
• White vinegar (sub with rice vinegar)
• Garlic powder
• Smoked paprika
• Black pepper
• Salt
• Ground ginger
• Beef tallow (make you own, or use store-bought)
• Baking powder
• Cornstarch
• Sriracha glaze:
• Butter
• Fresh lime juice
• Sriracha sauce
• Honey
• Sesame oil
• Soy sauce
• Garnish: sesame seeds, chopped green onions, or cilantro microgreens

How to make honey-sriracha wings

• Preheat pellet grill to 375 degrees F. Use cherry, maple, or apple wood pellets for this recipe.
• Rinse wings in a large bowl and pat dry with paper towels.
• Next, pour vinegar over the chicken wings.
• Then add garlic powder, smoked paprika, black pepper, salt, and ground ginger.
• Pour liquified beef tallow over the top, then sprinkle with baking powder and cornstarch.
• Wear food-safe gloves, and use your hands to combine the ingredients with the chicken wings. Let stand for 15 minutes.

Grilling the wings

• Place the wings on a wire rack (you might need 2) in a single layer.
• Place the racks on the grill. Close the lid, and cook them for 35-40 minutes, turning halfway through.
• While the wings are cooking, it is time to make the glaze. Melt butter in a small saucepan, and add the remaining ingredients. Taste and adjust to your liking.
• Once multiple wings reach an internal temperature of 165 degrees F, remove them from the grill and toss them in the honey-sriracha sauce.
• Place the back on the rack and return them to the grill for 5-7 minutes.
• Remove the wings and transfer to a serving dish. Garnish them with sesame seeds or chopped green onions, then serve.

You can also make these delicious wings in your oven or air fryer (in multiple batches, depending on how large your air fryer basket is). Cook them at 375 degrees F, and follow the instructions on the recipe card below.

More recipes!

• Peach-Jalapeno Glazed Chicken Wings
• Chicken Wing Brine
• Best Chicken Wing Recipes
• Voodoo Spice

Print

Honey-Sriracha Wings

These delicious, sweet, and spicy honey-sriracha chicken wings will have you coming back for more! They make an excellent appetizer for game days, parties, and cookouts!

Servings 6 servings

Calories 324kcal

Ingredients

• 2 pounds chicken wings flats and drumettes
• 2 tablespoons white vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground ginger
• 3-4 tablespoons beef tallow, liquified sub with veg oil
• 1 1/2 tablespoons baking powder
• 1 1/2 tablespoons cornstarch
• Sriracha glaze:
• 6 tablespoons butter
• Juice of 1 lime
• 2 tablespoons sriracha sauce
• 2 tablespoons honey
• 1 teaspoon sesame oil
• 1/2 teaspoon soy sauce
• salt to taste
• Garnish: sesame seeds chopped green onions, or cilantro microgreens

Instructions

• Preheat pellet grill to 375 degrees F. Use cherry, maple, or apple wood pellets for this recipe.
• Rinse wings in a large bowl and pat dry with paper towels.
• Next, pour vinegar over the chicken wings.
• Then add garlic powder, smoked paprika, black pepper, salt, and ground ginger.
• Pour liquified beef tallow over the top, then sprinkle with baking powder and cornstarch.
• Wear food-safe gloves, and use your hands to combine the ingredients with the chicken wings. Let stand for 15 minutes.
• Place the wings onto a wire wrack (you might need 2), and place them on the grill. Close the lid, and cook them for 35-40 minutes, turning halfway through.
• While the wings are cooking, it is time to make the glaze. Melt the butter in a saucepan, and add the remaining ingredients. Taste and adjust to your liking.
• Once multiple wings reach an internal temperature of 165 degrees F, remove them from the grill and place coat them with sriracha glaze.
• Place the back on the rack and return them to the grill for 5-7 minutes.
• Remove the wings and transfer to a serving dish. Garnish them with sesame seeds or chopped green onions, then serve.

Nutrition

Calories: 324kcal | Carbohydrates: 9g | Protein: 15g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1235mg | Potassium: 164mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 794IU | Vitamin C: 4mg | Calcium: 195mg | Iron: 1mg

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