Who knew I had over 500 recipes on my blog, but not a single chicken wing recipe until now? 😅 Honestly, that shocked me because I love sticky wings drenched in a sweet-and-spicy sauce that sets my taste buds on fire.

Confession time: I can eat a dozen of these in one sitting. Am I proud of it? Not really. Do I regret it? Also, not really.

With Labor Day cookouts around the corner and football season kicking off, there’s no better time to share my ultimate recipe for spicy chicken wings. These are the “lick your fingers, grab a napkin, and reach for another” kind of wings.

Don’t be fooled by the fiery red color—they’re not overly spicy. The honey balances the heat beautifully. Of course, if you’re a spice-lover like me, go ahead and turn up the sriracha.

If you prefer things milder, just pull back on the chili sauce. Either way, you’ll get that magical sweet-meets-spicy flavor combo that makes wings so addictive.

Pro tip: If you want ultra-crispy wings, bake them on a wire rack set inside your baking sheet. That way, the air circulates and crisps the skin all around.

👉 Fun fact: Chicken wings were actually considered a “throwaway cut” until the 1960s, when a bar in Buffalo, New York, tossed them in hot sauce and created the now-famous Buffalo wings. Fast-forward to today, and they’re one of the most popular game-day foods in America

If you make these tasty Chicken Wings in Honey Sriracha Sauce, please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking so I can see your delicious creations!

📌 Don’t forget to save or pin this recipe for game days, summer cookouts, or anytime a wing craving strikes.

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AIR FRYER ZESTY ROSEMARY LIME CHICKEN WINGS

Yield: 4 servings (as appetizer)

Chicken Wings in Honey Sriracha Sauce

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These Chicken Wings in Honey Sriracha Sauce are the ultimate crowd-pleaser! Sweet, spicy, and perfectly sticky—you’ll want to make them for game days, BBQs, or anytime a wing craving hits. Bonus: they’re easy to bake or grill and ready in under 45 minutes!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 2 lbs chicken wings (thawed if frozen)
• Salt, to taste
• 1 tablespoon oil

For the sauce:

• 1/3 cup honey
• 1/4 cup sriracha (use less if you want milder wings; substitute gochujang for a deeper, smokier heat)
• 1 tablespoon soy sauce (or to taste)
• 1 teaspoon fresh lemon or lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment or foil for easy cleanup.
2. Prep the wings: Remove wing tips (save them for stock, if you’d like), then separate wings at the joint. Season lightly with salt and rub with oil.
3. Bake the wings for 30–40 minutes, flipping halfway through, until golden brown and crispy on the edges.
4. Make the sauce: In a saucepan, whisk together honey, sriracha, soy sauce, lemon juice, garlic powder, and onion powder. Simmer over low heat until thickened, about 8–10 minutes, stirring often.
5. Coat the wings: Brush the sauce over the baked wings or toss them directly in the saucepan until glossy and sticky. Serve extra sauce on the side for dipping.
   

Notes

• Spice control: Start with less sriracha, then taste and adjust. Remember, it’s easier to add heat than take it away.
• Grilling option: Marinate wings in a splash of soy sauce and garlic for an hour, pat dry, and grill until cooked through. Brush with sauce after grilling for the best flavor.
• Shortcut sauce hack: Mix BBQ sauce with sriracha and a drizzle of honey, then simmer until thickened. Toss wings for a smoky-spicy twist.
• Serving suggestion: Pair these wings with crunchy celery, carrot sticks, and a cooling dip like ranch or blue cheese. They’re also amazing alongside fries or potato wedges.
• Other proteins: This sauce works just as well with shrimp, chicken tenders, or even crispy cauliflower bites if you’re going for a vegetarian option.
  

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 884Total Fat: 59gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 186mgSodium: 1672mgCarbohydrates: 51gFiber: 2gSugar: 27gProtein: 39g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Happy April 1st My favorite month is finally here.

I love April so I am sharing one my favorite to go lunches-it’s simple, easy, delicious and so colorful: Kimbap or Gimbap!

I had so much fun yesterday with the kids. It was raining, we stayed indoors but I already had a plan in my head how to make my kids entertained.

I set up everything and prepared it on the dining room table- they were so happy when I told them that they will learn how to make kimbap.

Trust me if my 10 years old can do it, you can do it too.
Today they went to school proud of themselves because they prepared kimbap and their school lunch.

Click here for more Korean inspired Recipes

I made Kimbap many times before but always with different filling and they are really versatile. You may use ingredients whatever you or your kids like. They are similar to Japanese Makizushi or Maki Roll (Futomaki-fat roll).

The difference is in rice preparation and any kind of Japanese rolls are usually served with soy sauce, wasabi and pickled ginger (gari). The Kimbap commonly is not.
Kimbap is a Korean traditional Picnic/Finger fast
food.

So let’s get started:

Yield: 4 SERVINGS

Korean Sushi Roll, Kimbap

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Delicious lunch box-kimbap

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 4 cups cooked sushi rice
• 1 tbs. Rice vinegar
• Pinch of Salt
• 1 tbs. Sesame Oil + for brushing on the rolls
• Dry Seaweed sheets (kim/gim)
• filling options:
• Plain
• Omelet
• fresh
• carrots, julienned
• peppers
• asparagus
• pickled daikon (white radish)
• American
• cheese
• kimchi
• avocado
• toasted sesame seeds
• tuna/ham/spam/chicken/beef, it can be any meat, or you can keep it vegetarian

Instructions

1. Put about 4 cups of good quality premium sushi rice in the pot with the water. (wash the rice then cook, put water about a finger thick above the rice which is about less than 1 cm/0.4 inches) Once the rice boils, turn it down, stir, cover and let it simmer to the lowest temp for 10 minutes. Take it off and let it be under the closed lid for 5 more minutes; Fluff the rice and place in a large plastic bowl. If you have a rice cooker then follow the instructions. 
2. Make your mixing sauce by mixing up salt, vinegar until the liquid looks clear, then add sesame oil. Mix
3. rice with the mixing sauce and stir it evenly; Set aside!
4. Prepare a large plate to arrange all ingredients for kimbap by slicing it into thin strips-preferably the same size. 
5. Place on the sushi/kimbap mat dry seaweed then put a bit of rice but do not go all the way from one end to the other-try to keep it from the sides and you can adjust the thickness; again don't go too thick because it will be hard to roll. Click Here for better instruction.
6. Put the ingredients on the top side by side that you wish to use and roll it. Brush each uncut roll with sesame oil and cut into bite size rolls, but you can eat them without cutting. 
7. You can store them in an airtight container and in the fridge for up to two days although they are the best when eaten fresh.

Did you make this recipe?

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