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Baked Chicken Wings

Better than any restaurant version, this crispy baked chicken wings recipe is made with the perfect balance of sweet and spicy flavors. Finger-licking delicious, these are the best chicken wings for game day snacks, appetizers, and weeknight dinners everyone will adore!

honey sriracha baked chicken wings
Oven baked chicken wings are a crowd-pleasing recipe for every occasion.

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Why You’ll Love This Crispy Baked Chicken Wings Recipe

  • They’re the perfect balance of crisp and saucy textures with sweet and spicy flavors. 
  • One batch makes 6 servings and stores well, meaning you can enjoy leftovers the next day if you’re lucky enough to have any. 
  • Made with simple spices and pantry staple ingredients, these wings are a tasty budget-friendly option. 
  • Baked instead of fried, they’re high-protein and healthier than most restaurant or store-bought options. 
  • A crowd-pleasing recipe, they’re perfect for Super Bowl parties, appetizers, weeknight meals, and everything in between. 
baked chicken wings
Bake chicken wings in a single layer for an extra crispy texture.

Pro-Tips to Make Extra Crispy Baked Chicken Wings

This oven baked chicken wings recipe is super easy to make. However, we have a few extra tips to ensure they’re extra crispy and unbelievably delicious every time you bake them. 

  • Pat the Chicken Dry. Be sure to pat your chicken wings dry with a paper towel before tossing them in the seasoning. The less moisture left in the skin, the crispier they’ll be! 
  • Use a Wire Rack. If you can, arrange your wings on a lifted wire rack instead of flat on a sheet pan. This will allow the air to circulate all around, helping them crisp up.  
  • Bake in a Single Layer. Make sure not to overcrowd your wings, leaving space between them on the baking sheet. Otherwise, they’re likely to cook unevenly. 
  • Use High Heat. Baking at the correct oven temperature of 400 degrees F allows the wings to cook quickly, helping the skin get extra crispy without drying out the meat. 

All About the Sauce

The secret to taking this crispy baked chicken wings recipe to the next level is the honey Sriracha sauce! A delectable combination of honey, Sriracha, soy sauce, butter, and lime, this sauce is ridiculously flavorful. It’s poured over the wings once they’re baked for extra flavor. Feel free to adjust the amount of heat used to suit your flavor preferences.

  • Lemon Pepper – Omit the sauce completely, and swap out the spice rub with lemon pepper seasoning instead. 
  • Everything But the Bagel Seasoning – Create a dry rub with this popular storebought blend. 
  • Buffalo Sauce – Coat your wings in your buffalo sauce if you prefer more heat. 
  • Barbecue Sauce – If you aren’t a fan of spice, barbecue makes for a tasty alternative. 
  • Ranch – Coat your wings with Ranch seasoning, dipping sauce, or both. 
crispy oven baked chicken wings
Use as little or as much honey Sriracha sauce as you’d like.

Serving Suggestions

These baked chicken wings make great appetizers or snacks. However, if you want to serve them as a main course, try pairing them with sides like: 

How to Store Oven Baked Chicken Wings

As with all crispy chicken wings, these are best served right away. However, if you have leftovers or want to prepare them in advance, they can be stored in the fridge or freezer. For the best results, we recommend keeping the sauce separate until just before serving. 

  • Refrigerator: Once cooled, wings can be transferred to an airtight container and stored in the fridge for up to 4 days
  • Freezer: Place your wings in a freezer-safe container, and keep them frozen for up to 3 months
  • To Reheat: To enjoy, let your wings thaw in the fridge overnight. Then, heat them up in the oven or air fryer the next day to re-crisp them.
crispy oven baked chicken wings on a platter
Serve your baked chicken wings with lime wedges for garnish.

Crispy Baked Chicken Wings Common Questions

Is it better to bake chicken wings at 350  or 400 degrees Fahrenheit? 

400 degrees works best to achieve an extra crisp texture. Wings can be baked at 350 degrees, but they won’t be quite as crisp. 

Should you cover chicken wings while they’re baking? 

No, covering the wings will steam them, preventing them from getting brown and crisp. 

Do you put the sauce on crispy baked chicken wings before or after baking? 

We toss the wings in the Honey Sriracha sauce after they’ve been cooked. This allows the skin to become crisp and absorb the sauce for the best blend of tastes and textures. 

How long do you cook oven baked chicken wings? 

For this recipe, we bake our wings for 45-50 minutes. However, every oven is different. So, be sure to keep an eye on your wings as they bake, and remove them as soon as they’re golden brown and crisp. 

More to Bake and Eat

  • Dad’s Asian Chicken Wings – Season these wings in one pot, braise them for an hour, and watch them disappear right before your eyes. 
  • Honey Buffalo Chicken Wings – Baked instead of fried and made with a few secret ingredients, these wings are guaranteed to leave you coming back for more. 
  • Tandoori Chicken – Flavor-packed and fork-tender, this homemade tandoori chicken is even better than your favorite restaurant’s version. 
  • Baked Honey Soy Chicken – A low-effort dinner, this easy recipe is guaranteed to become a weeknight staple. 
  • Sweet & Spicy Glazed Chicken Skewers – Cooked in 25 minutes, these mouthwatering skewers are perfect for any get-together. 

Also Try Air Fryer Chicken Wings – Extra Crispy 

Crispy Air Fryer Chicken Wings!

Did you make this?

Please give us a rating and comment below. We love hearing from you!

honey sriracha baked chicken wings

Baked Chicken Wings

5 from 39 ratings
Better than any restaurant version, this crispy baked chicken wings recipe is made with the perfect balance of sweet and spicy flavors. Finger-licking delicious, it’s the best option for gameday snacks, holiday appetizers, and weeknight dinners everyone will adore!
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6 servings
Author: Amy Dong


For the Wings:

For the Sauce:

  • 5 TB salted butter
  • ½ cup pure honey
  • ¼ cup Sriracha
  • 1 TB soy sauce, or gluten-free tamari sauce
  • 2 tsp freshly squeezed lime juice
  • Optional: lime wedges for garnish


  • Preheat oven to 400F, and place rack on the upper middle position. Line a large baking sheet with foil, and grease with cooking spray. Set aside.
  • Using dry paper towels, pat the wings dry. This step is important to ensure crispy wings.
  • In a bowl, combine the oil, butter, garlic powder, salt, and pepper. Place the wings in the bowl, and toss to combine, coating thoroughly.
  • Place the wings in a single layer on the prepared baking sheet. Do not over-crowd. Bake 45-50 minutes or until they are browned and crisp.
  • While the wings are baking, prepare the sauce. Melt the butter in a small pot over medium heat. Add the rest of the ingredients, stirring constantly until the mixture begins to bubble. Immediately remove from the heat, and set aside.
  • Transfer the wings to a large bowl, and pour the sauce on top. Toss to coat.
  • Garnish with lime wedges, if desired. Serve immediately.


*Use as little or as much Sriracha as desired.
*If you enjoyed this recipe, come back and give it a rating ♡

Nutrition (per serving)

Serving: 1serving | Calories: 533kcal | Carbohydrates: 29g | Protein: 23g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 680mg | Potassium: 247mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 607IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg
Course: Appetizer, Lunch, Snack
Cuisine: American, Asian
Diet: Gluten Free
Method: Oven

Add a comment

Recipe Rating


    • Stine Mari
    • 5 stars

    These baked chicken wings are so crispy and juicy at the same time!

    • Lilly
    • 5 stars

    These wings are so flavorful! Thanks for the recipe

    • Anne
    • 5 stars

    These are absolutely outstanding. I always have to double (or triple!) the recipe because they go fast. This is my new go-to party recipe.

      • chewoutloud

      Sooo happy you tried and liked this recipe, Anne! 🙂

    • Monika

    Made these tonight for the Superbowl. Very, very good and unbelievably EASY! The sauce is amazing. Perfect combo of hot & sweet. Love, love, love this recipe.

      • chewoutloud

      Yay, Monika! That’s what we LOVE to hear 🙂 So glad you guys enjoyed it, and thanks for taking time to come let us know! 🙂

    • That And This

    Made these tonight for dinner. These are super good! The whole family loved them and I have a picky bunch.

      • chewoutloud

      Yay, thanks for coming over and letting us know! So happy to hear it 🙂

    • Kim

    Delish! I did the 30 20 10 method ~ 30 flip, 20 flip then baste 5 flip baste 5 flip..
    Will be my go to wing recipe…and just so you know I have two non-wing lovers in the family. Both said…Delish!!!

      • Kim

      also…transferred wings to a dry pan for the last 10 mins…

      • chewoutloud

      YAY, Kim! Awesome 🙂

    • Paula

    I made these for dinner tonight and they were delicious. I love the sauce. My bf was very impressed as he’s big on wings and this was my first time making them. He’s the one that usually makes wings. I’m def keeping This recipe in my favorites.

      • chewoutloud

      YAY! Way to go, Paula! So glad you guys liked this 🙂

    • Cassi

    Am I correct in assuming that in the first oil, butter, garlic powder, salt and pepper stage that the butter should be melted?

      • chewoutloud

      Yes, that’s right, Cassie! Hope you like! Thanks for coming over 🙂

    • Erin
    • 5 stars

    The very first chicken wing attempt I made was absolute perfection. So I’m sticking with it. I used your sauce recipe but definitely prepared them differently. First I tried to get the chicken as dry as possibly with paper towels. Then I placed them in a single layer in a baking dish and sprinkled kosher salt all over them. Back in the fridge for a few hours, preferably over night. Then take them out and wipe down with paper towels again. Then place the wings in a steamer basket and steam for 15 min. Place them on a cooling rack sitting on pan lined with aluminum foil. Back in the fridge for 45 min. At this point, I took them out and sprinkled garlic powder and pepper all over them. Into a 400F for 20 min. Meanwhile, I prepared the sauce as instructed. I let it reduce a bit on the stove then added a tiny amount of starch to thicken it a bit more. After 20 min, brush on the sauce. Back into the oven for 20 min more. Perfectly crisp skin and moist meat. Delicious sauce!!

    • Angela

    These wings were fantastic! Do not skip the lime juice I did the first time I tried them but the second time the lime really brought all of the flavors together. My boyfriend is currently doing the dishes, I am pretty sure just so he can lick the bowl clean! Thanks for sharing!

      • chewoutloud

      Yay, Angela! So glad to hear how much you enjoyed it :). Thanks for coming over and letting us know!

    • Mary

    Ok, the sauce was amazing! However, the first step with the oil. butter, garlic powder, etc, didn’t work out so well. I think it would have been better to baste the wings with the oil and butter, then sprinkle on the garlic powder, if necessary. We typically do not put anything on our wings during the baking stage and still turn out a very nice golden brown, crispy skin, then slather on our sauce. Will try that next time, and your sauce was killer. We only used a quarter cup of sriracha and was perfect for our palette.

      • chewoutloud

      Sounds great, Mary! Glad you liked the sauce 🙂

    • keirajn

    Omg these were so good! My picky husband gobbled them right up! Great recipe!

      • chewoutloud

      Yay, love to hear it!! Thanks for taking the time to come here and let us know, Keirajn 🙂

    • Chantelle

    Chew out loud? I smacked my wings out loud. Pretty sure I sounded like a horse while eating these tasty wings! They were perfect! 🙂

      • chewoutloud

      Love to hear it, Chantelle! Thanks for taking the time to tell us 🙂

    • nigela

    hi,we cant get this sauce here in singapore,
    any other substitute,,hope you can share,,
    thanks nigela–sg

      • chewoutloud

      Hi, Nigela! I’m not sure what you can get in Singapore, but I am guessing there are plenty of other hot sauces available 🙂 I’d suggest a mild to medium hot sauce that is somewhat sweet and tangy. That would be your best substitute. Hope that helps, and thanks for coming over! 🙂

    • Sarah|pickledcapers

    We buy Sriracha in bulk over here and I am really intrigued by the honey and lime accents to this dish. I have a feeling these will be accompanying our next game day.

      • chewoutloud

      Sarah, would love to hear how you guys like it. I can’t wait for game day snacking, either 😉

    • A Cookbook Collection

    Yum! Will definitely be giving these a try

      • chewoutloud

      Thanks! I think you will really like it! 🙂

    • Chung-Ah (@damn_delicious)

    These look finger-licking amazing!

      • chewoutloud

      Thanks for coming over, Chung-Ah! These really are fabulous 🙂

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