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!
Jump to:
- What are Honey Sriracha Chicken Wings?
- Honey Sriracha Chicken Wings Ingredients
- Tools you'll need
- How to Make Buffalo Honey Sriracha Chicken Wings
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Buffalo Honey Sriracha Chicken Wings
- FAQ
- Related Recipes:
- Recipe
What are Honey Sriracha Chicken Wings?
Honey Sriracha Chicken Wings Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the wings:
- Chicken wings: The main protein for the dish.
- Honey Sriracha (divided): Provides sweetness and spiciness to the marinade.
- Granulated garlic powder: Adds a savory garlic flavor.
- Dehydrated chopped onion: Enhances the overall flavor profile with onion notes.
- Texas Pete Hot sauce: Adds heat and additional flavor to the marinade.
- Ground cayenne pepper: Intensifies the spiciness of the wings.
- Lime juice and zest: Add a citrusy and zesty element to balance the spice.
For the Buffalo Honey Sriracha Sauce:
- Unsalted butter: Creates a creamy and rich base for the sauce.
- Texas Pete hot sauce: Adds heat and flavor to the sauce.
- Honey Sriracha: Enhances both sweetness and spiciness in the sauce.
To serve:
- Homemade Creamy Lime Buttermilk Ranch: A creamy and tangy dressing that complements the spicy wings.
- Carrot and celery sticks: Served as classic accompaniments to provide a cool and crunchy contrast to the spicy wings.
Tools you'll need
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!
Substitutions
- Chicken: If you don't have chicken wings, use chicken drumettes or thighs instead.
- Texas Pete Hot sauce: If you don't have Texas Pete Hot sauce, you can use another brand of hot sauce, cayenne pepper sauce, or Tabasco sauce.
- Lime: If you don't have lime, use lemon instead.
- Honey: You can substitute maple syrup or agave nectar if you don't have honey.
- Garlic powder: If you don't have garlic powder, use minced garlic or garlic salt instead.
- Onion: If you don't have dehydrated chopped onion, use fresh chopped onion or onion powder instead.
- Lime: If you don't have lime, use lemon or orange for a different citrus flavor.
- Buttermilk: If you don't have buttermilk, you can substitute it by mixing regular milk with vinegar or lemon juice and letting it sit for a few minutes to thicken.
Variations
- Korean Style: Add gochujang (Korean chili paste), garlic, ginger, soy sauce, and sesame oil to the marinade and serve with a soy-garlic dipping sauce.
- BBQ Style: Add BBQ sauce to the marinade and serve with a honey-mustard dipping sauce.
- Garlic Parmesan Style: Add grated Parmesan cheese, garlic powder, and parsley to the wings after they are baked and serve with a creamy garlic dipping sauce.
- Teriyaki Style: Add soy sauce, brown sugar, garlic, and ginger to the marinade and serve with a teriyaki dipping sauce.
- Sweet and Spicy Style: Add honey, garlic, red pepper flakes, and soy sauce to the marinade and serve with a sweet and spicy dipping sauce.
- Jamaican Jerk Style: Add allspice, thyme, cinnamon, nutmeg, garlic, and ginger to the marinade and serve with a mango chutney dipping sauce.
How to Serve
- Serve the Buffalo Honey Sriracha Chicken Wings as an appetizer or snack at a party or gathering.
- Serve the Buffalo Honey Sriracha Chicken Wings as a main course with vegetables or salad for a complete meal.
- Offer a variety of dipping sauces to accompany the Buffalo Honey Sriracha Chicken Wings, such as ranch, blue cheese, honey mustard, or barbecue sauce.
- Serve the Buffalo Honey Sriracha Chicken Wings with crunchy vegetables like carrot sticks, celery sticks, and bell pepper strips.
- Add some sweetness to the dish by serving the Buffalo Honey Sriracha Chicken Wings with a side of fruit, such as sliced pineapple or mango.
How to Store & Re-Heat
- 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 crisp. 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.
Remember that the Buffalo Honey Sriracha Chicken Wings may lose their crispiness when reheated in the microwave. Finally, you can also reheat the wings in a skillet. Heat a skillet over medium heat and add a small amount of oil or butter. Add the Buffalo Honey Sriracha Chicken Wings to the skillet and cook for 3-4 minutes on each side or until heated through and crispy.
Make-Ahead
To make ahead, follow the recipe instructions up to the point of baking the wings. Instead of baking, cover the wings with plastic wrap and store them in the refrigerator for up to 24 hours. When ready to serve, preheat the oven to 425°F, place the wings on a wire rack over a baking sheet, and bake for 40-50 minutes or until heated through and crispy. In the end, you can also broil the wings for a few minutes to caramelize the sauce and add extra crispiness.
How to Freeze
To freeze Baked Buffalo Honey Sriracha Chicken Wings, let them cool to room temperature. Then, place the Buffalo Honey Sriracha Chicken Wings in a freezer-safe container or plastic bag and remove as much air as possible before sealing. Label the container or bag with the date and contents, and place it in the freezer.
The wings will be kept in the freezer for up to 3 months. When ready to use, thaw the wings in the refrigerator overnight. You can use the oven, microwave, or skillet method described earlier to reheat. Remember that the Buffalo Honey Sriracha Chicken Wing's texture may change slightly after freezing, but they should still be flavorful and delicious.
Tips for Making The Best Buffalo Honey Sriracha Chicken Wings
- Use a wire rack: Placing the chicken wings on a wire rack over a baking sheet allows air to circulate and helps to make the wings crispy all around.
- Marinate the wings: Marinating them for at least an hour before baking helps infuse them with flavor and ensures they are juicy and tender.
- Use fresh ingredients: Fresh garlic, onion, lime zest, and juice provide the best flavor in this recipe. If possible, avoid using powdered or dried versions of these ingredients.
- Don't overbake: To keep the wings juicy and flavorful, be careful not to overbake them. Start checking the wings after 30 minutes and remove them from the oven as soon as they are golden brown and crispy.
- Adjust the heat level: If you prefer spicier wings, add more cayenne pepper or hot sauce to the marinade. You can reduce the hot sauce or cayenne pepper if you prefer milder wings.
- Serve with a dipping sauce: The Creamy Lime Buttermilk Ranch dipping sauce provided in the recipe is a great pairing for the wings, but you can also experiment with other dipping sauces, such as blue cheese, honey mustard, or barbecue sauce.
- Serve immediately: For the best texture and flavor, serve the wings immediately after baking. If you need to reheat them, use one of the earlier methods to preserve their crispy texture.
FAQ
Can I use boneless chicken for this Buffalo Honey Sriracha Chicken Wings recipe?
You can use boneless chicken tenders or chicken breasts cut into strips instead of chicken wings.
Can I use a different hot sauce instead of Texas Pete?
You can use any hot sauce that you prefer. The recipe can be adjusted to taste.
Can I use a different dipping sauce instead of the Creamy Lime Buttermilk Ranch?
You can use any dipping sauce that you prefer. Some popular options include blue cheese, honey mustard, or barbecue sauce.
How spicy are Buffalo Honey Sriracha Chicken Wings?
The heat level can be adjusted to taste by adding more or less hot sauce or cayenne pepper. The recipe, as written, is moderately spicy.
Can I use a different type of meat instead of chicken?
You can use this recipe for other meats, such as chicken thighs or drumsticks, pork ribs or chops, or shrimp.
Can I use fresh chili peppers instead of cayenne pepper?
You can use fresh chili peppers, such as jalapeños or habaneros, instead of cayenne pepper for a different flavor and heat level.
Can I make Buffalo Honey Sriracha Chicken Wings spicy but not too hot?
You can adjust the heat level to your preference by adding more or less hot sauce and cayenne pepper. Adding more honey to the sauce can also balance the spiciness with sweetness.
Related Recipes:
- Korean Style Spicy Chicken Wings
- Chinese Style Chicken Wings
- Baked Peruvian Chicken
- Chinese Chicken Wings
- Chipotle Chicken Tenders
- Chinese Style Lemon Chicken Wings
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.