Looking for a unique twist on classic chicken wings? Look no further than these Baked Buffalo Honey Sriracha Chicken Wings with Creamy Lime Buttermilk Dressing! These Buffalo Honey Sriracha Chicken Wings are packed with flavor and just the right amount of heat, thanks to a mouthwatering marinade featuring honey, sriracha, and hot sauce.
And the creamy lime buttermilk dressing takes these wings to the next level with its tangy, zesty flavor. Whether you're looking to impress your guests or just craving a delicious snack, these Buffalo Honey Sriracha Chicken Wings will surely be a hit!
How to Make Buffalo Honey Sriracha Chicken Wings
Note: The full instructions are provided in the recipe card below.
For the wings: Rinse chicken wings and pat dry. Remove the tip and discard; separate each wing at the joint into 2 pieces. Place the wings in a resealable plastic bag.
Add the 2 tablespoons Honey Sriracha, Texas Pete Hot Sauce, granulated garlic, dehydrated chopped onion, ground cayenne pepper, zest, and lime juice to the wings. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 1 hour.
For the sauce: While the wings are baking, combine the unsalted butter, Honey Sriracha, and Texas Pete hot sauce in a small saucepan over medium heat. Whisk until smooth.
To Bake: Preheat the oven to 425 degrees F, spray a wire rack with nonstick cooking spray, and set the rack in a sheet pan. Place all the wings on the prepared wire rack, sprinkle the remaining 1 tablespoon of Honey Sriracha, and bake for 40 to 50 minutes or until they're crispy and golden brown. Remove the wings from the oven. Position a broiler about 8 inches from the heat source and preheat the broiler on high.
Broil the wings to caramelize, about 3 minutes. Remove the wings from the oven and transfer them to a big bowl; add the Honey Sriracha sauce and toss to coat well. Serve the Buffalo Honey Sriracha Chicken Wings with lime ranch dressing and celery sticks on the side. Enjoy!
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📖 Recipe
Easy Buffalo Honey Sriracha Chicken Wings
Ingredients
For the wings:
- 2 pounds of chicken wings split and tips discarded
- 3 tablespoons Honey Sriracha , divided
- 1 tablespoon granulated garlic powder
- 1 tablespoon dehydrated chopped onion
- 3 tablespoons Texas Pete Hot sauce
- 1 teaspoon ground cayenne pepper
- Juice and zest from 1 large 1lime
For the Buffalo Honey Sriracha Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons Texas Pete hot sauce
- 1 tablespoon Honey Sriracha
To serve:
- Homemade Creamy Lime Buttermilk Ranch
- Carrot and celery sticks
Instructions
- For the wings: Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place the wings in a resealable plastic bag.
- To the wings, add the 2 tablespoons Honey Sriracha, Texas Pete Hot Sauce, granulated garlic, dehydrated chopped onion, ground cayenne pepper, zest, and lime juice.
- Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 1 hour.
- For the sauce: While the wings are baking, combine the unsalted butter, Honey Sriracha, and Texas Pete hot sauce in a small saucepan over medium heat. Whisk until smooth.
- To Bake: Preheat the oven to 425 degrees F, spray a wire rack with nonstick cooking spray, set the rack in a sheet pan. Place all the wings on the prepared wire rack, sprinkle the remaining 1 tablespoon of Honey Sriracha, and bake for 40 to 50 minutes or until they're crispy and golden brown.
- Remove the wings from the oven. Position a broiler about 8 inches from the source of heat and preheat the broiler on high. Broil the wings to caramelize, about 3 minutes.
- Remove the wings from the oven and transfer to a big bowl; add the Honey Sriracha sauce and toss to coat well. Serve the Buffalo Honey Sriracha Chicken Wings with lime ranch dressing and celery sticks on the side. Enjoy!
Notes
- To store: Place the Buffalo Honey Sriracha Chicken Wings in an airtight container and store them in the refrigerator for up to 4 days. For longer storage, you can freeze the wings for up to 3 months. To freeze, place the wings in a freezer-safe container or plastic bag and remove as much air as possible before sealing. When ready to reheat, thaw the wings in the refrigerator overnight.
- Reheat: the wings; there are several methods you can use. One option is to reheat them in the oven. Preheat the oven to 350°F and place the wings on a baking sheet. Heat for 10-15 minutes or until the wings are heated through and crispy. Another option is to reheat them in the microwave. Place the Buffalo Honey Sriracha Chicken Wings on a microwave-safe plate and microwave for 1-2 minutes or until heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
