UPDATED AUGUST, 2026

I don’t know about you, but my interest in the Super Bowl—or really any televised sport—is mostly determined by what’s on the snack table. I may not know who’s playing, but I definitely know where the chicken wings are. And a platter piled high with sticky, sweet, and spicy glazed wings? That’s my first stop every time.

I have a weakness for wings. The skin-to-meat ratio is just about perfect. In fact, my love of crispy chicken skin probably started one unfortunate night many years ago. I absentmindedly started picking at the skin on a roast chicken while it rested…and somehow managed to eat every last crispy piece before dinner. Since there wasn’t time to cook another chicken, I had no choice but to serve a mostly naked bird to my very confused family.

Rather than pretending that incident never happened, I embraced the obvious solution: stop roasting whole chickens when what I really wanted all along was the skin. Wings solved the problem beautifully. Now no one knows whether a few pieces mysteriously disappeared before dinner, and everyone is happy.

These Sriracha Honey Wings are the perfect game-day snack, with just the right balance of sweet heat. Best of all, they’re made with a handful of pantry staples, so they’re easy to throw together whenever the craving strikes. Make them once, and I have a feeling they’ll earn a permanent spot in your wing rotation.

Marinate For The Win!

Marinades are truly a busy cook’s MVP. Not only do they allow you to stagger the workload, but they also tenderize the meat and penetrate it with deep flavor. And the marinade for Sriracha Honey Wings pulls double duty as the sauce used to glaze the wings. Just mix up some of my fave pantry items and your marinade is ready. Mirin adds a delicate sweetness, soy sauce brings umami depth, sesame oil for toasty nuttiness, and of course Sriracha for the heat. Finally the honey makes it all irresistibly glazed and sticky.

Start by mixing all the marinade ingredients:

Once it’s all mixed together pour it over your wings:

Cover the wings and chill over night:

Let’s Get Cooking!

After the chicken wings have marinated overnight, pour the marinade off into a sauce pan and bring to a simmer-we’re going to repurpose it as a delicious glaze!

As it heats a lot of scummy impurities will rise to the top. Scoop all of it out, you don’t want weird looking sludge on your gorgeously bronzed wings.

Reduce until it becomes a syrupy glaze that coats the back of a spoon:

Once it’s reduced, pour in the honey:

Now that you have a nice thick glaze, it’s time to roast the wings. I like to line my baking sheet with tinfoil to make cleanup a breeze.  Cook for about 30 minutes.

Once the chicken is cooked through, brush on the glaze and place them under your broiler. You need to be very careful during this step-there’s a lot of sugar in the glaze and that can cause your wings to go from perfectly bronzed to incinerated in seconds. Lower the shelf a bit if you’re worried, and keep the door propped open so you can see how they are progressing.

Sriracha Honey wings are so delightfully sweet and spicy, I can’t wait for you to try them! Super Bowl or Netflix Night, they are always a touchdown. Leave a comment down below to tell us what you think, rate the recipe, and of course tag us in your insta pics @funkyasiankitchen–show us the goods!

Sriracha Honey Wings

★★★★★ 5 from 3 reviews

• Author: Funky Asian Kitchen
• Prep Time: 5 minutes (plus marinating time)
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: serves 4-6 1x

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Description

Perfectly spicy, sweet, sticky chicken wings!  Pile them high and enjoy on game day or any time you want juicy, delicious Asian spiced wings.

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Ingredients

Scale 1x2x3x

Marinade:

• 2 large garlic cloves minced
• 1 scallion chopped plus extra for garnish
• 1 ½ tablespoons sesame oil
• 3 tablespoons sriracha 
• ¼ cup soy sauce
• ¼ cup mirin
• 3 tablespoons honey, divided

2 ½ pounds chicken wings

 

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Instructions

Marinate the Chicken:

1. Combine the garlic, scallions, sesame oil, sriracha, soy sauce, mirin, and 2 tablespoons of honey in a large bowl or storage container. Mix well. 
2. Put the wings into the bowl and pour the marinade over the wings. Marinate overnight.

To Cook the Wings:

1. Pour off the marinade into a small pan and bring the marinade to a simmer over high heat. A lot of scum will float to the surface. Be ruthless and scoop it all off as it starts to rise. Lower the heat to medium high and reduce the sauce for 5-6 mins. until it is syrupy. You should have about a ½ cup in the pan. Add 1 tablespoon of honey and set aside.
2. Place the wings on a baking sheet and roast at 400 for 30 mins. on the middle rack. You can either take the internal temperature (which should be 165) to check that they are cooked or split one open and look for clear running juices-not pink.
3. Turn the oven to broil on low, baste the wings with the reduced marinade, and broil for 1-2 to caramelize. Keep a close watch, I like to keep my oven door slightly ajar so I can monitor the progress. The sugars in the glaze can go from perfectly bronzed to burnt to a crisp within seconds.
4. Sprinkle the wings with the reserved scallions and serve.

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Keywords: sriracha, wings, chicken, asian marinades, game day, snacks