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Honey Sriracha Grilled Chicken Wings

honey sriracha grilled chicken wings - featured image

Quick and flavorful grilled chicken wings with a sticky honey sriracha glaze and toasted sesame seeds, perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 2 pounds (900g) chicken wings, split into flats and drumettes
  • 1/4 cup (85g) honey (raw or clover preferred)
  • 3 tablespoons sriracha sauce (adjust to taste)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • Freshly ground black pepper, to taste
  • Optional garnish: thinly sliced green onions or cilantro

Instructions

  1. Rinse and pat dry the chicken wings. Split into flats and drumettes for even cooking.
  2. In a medium bowl, whisk together honey, sriracha, soy sauce, minced garlic, rice vinegar, and sesame oil until glossy.
  3. Toss the wings in the marinade until fully coated. Cover and refrigerate for at least 30 minutes, but no more than 2 hours.
  4. Preheat grill or grill pan to medium-high heat (around 400°F / 205°C).
  5. Place wings skin-side down on the grill and cook for 6-8 minutes per side, watching for flare-ups.
  6. Optionally, baste wings with leftover marinade during the last few minutes of grilling (discard any marinade that touched raw chicken).
  7. Remove wings from grill and immediately toss with toasted sesame seeds.
  8. Let wings rest on a wire rack or plate for 5 minutes to keep skin crispy.
  9. Garnish with sliced green onions or cilantro if desired and serve hot.

Notes

Do not marinate wings longer than 2 hours to avoid mushy texture. Pat wings dry before marinating for crispier skin. Control grill heat to prevent burning the honey glaze. Toast sesame seeds fresh in a dry pan for best flavor. If no grill is available, bake wings at 425°F (220°C) on a wire rack for 25-30 minutes, flipping halfway.

Nutrition

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