Honey Sriracha Grilled Chicken Wings
These honey sriracha grilled chicken wings are sticky, caramelized, and packed with bold sweet heat. Cooked over a two-zone grill for crispy skin and finished with a glossy glaze, they’re the ultimate crowd-pleasing recipe for cookouts and game days.
Servings: 4 servings
Calories: 420kcal
Cost: 2
Equipment
- grill
- wire rack and sheet pan
- saucepan
- Tongs
- basting brush
Ingredients
- 2 lb chicken wings, separated
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/3 cup honey
- 3 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 2 tbsp scallions, sliced (optional)
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Pat the chicken wings dry and toss with salt and baking powder. Arrange on a wire rack and refrigerate uncovered for at least 1 hour or overnight.
- In a saucepan over low heat, combine honey, sriracha, soy sauce, rice vinegar, garlic, and ginger. Stir until smooth and warmed through, then remove from heat and stir in sesame oil. Divide into two portions.
- Preheat grill to a two-zone setup with medium-high heat on one side and indirect heat on the other.
- Place wings on the indirect heat side, cover, and cook for 20–25 minutes, turning once, until cooked through.
- Move wings to direct heat and grill for 3–4 minutes, turning frequently until skin begins to crisp and char.
- Brush wings with glaze and continue grilling for 2–3 minutes, turning once, until caramelized and sticky.
- Remove from grill, rest for 3 minutes, then drizzle with remaining glaze and garnish with scallions and sesame seeds before serving.
Notes
For best results, dry-brine the wings with salt and baking powder for at least 1 hour or overnight. Always cook wings over indirect heat first, then finish over direct heat. Apply glaze only at the end to prevent burning. Use tamari for a gluten-free option.