A little bit spicy, a little bit sweet. That sums up my husband’s personality in a chicken wing. Well, he’s actually a lot sweeter than not.

The man loves to grill. He’s pretty much a master. With just a prod of a finger into a piece of fleshy meat or fish, he can instantly tell if our dinner is going to be 3 minutes away or ready to be pulled and plated.

We’re also big fans of sriracha chile sauce, a hot but flavorful sauce that originated in Thailand and Vietnam. It’s one of my favorite additions to just about any dish: eggs, chicken and ramen. The heat? Yes, sriacha is spicy, but in my Honey Sriracha Chicken Wings I’ve tempered the fieriness by adding in freshly squeezed juices and sweet honey. The resulting sauce is rounded out and flavorful rather than blistering.

Honeyed Sriracha Chicken Wings
Makes 4 servings


For wings:
3 pounds chicken wings, skin removed
1 tablespoon vegetable oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
ground pepper

For sauce:
6 tablespoons butter
1/3 cup sriracha
2 tablespoons honey
1 lime, juiced
1/2 orange, juiced
3 tablespoons cilantro


In a large plastic freezer bag combine chicken wings, vegetable oil, coriander, salt and pepper. Place in refrigerator and chill for 2 hours or overnight.

Bring grill to medium-high heat, place chicken on grill, and grill for 18-20 minutes, turning wings every 4 minutes or so.

Meanwhile, melt butter over medium heat in a small saucepan. Add sriracha, honey and juices and mix well to combine.

Remove wings from grill. In a large bowl combine wings and sauce, garnish with cilantro and serve.

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15 thoughts on “Honeyed Sriracha Chicken Wings

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  1. Barbara said:

    What is sriracha?

    • Colleen said:

      Hey Barbara,

      My mom actually asked me this earlier today. She didn’t know it by name, but she recognized the bottle, so here’s a picture for you:


      This stuff is commonly called rooster sauce by cooks and chefs and it’s a great all purpose hot sauce that can be added to pretty much anything.. from delicate cream sauces to kick ass wings! My grocery store carries it in the asian foods section, but my mom’s stocks it in the aisle with the condiments.

      Happy cooking!


  2. realbutter said:

    Barbara – sriracha is a type of hot sauce that originated in Thailand and Vietnam. Look for it with other hot sauces at the grocery store, or in the Asian foods section.

  3. Trish said:

    I just so happen to have a big bag of chicken wings at home that need to have something incredible done to them. I think I found it!

  4. Audrey said:

    Do you have any tips for removing skin from chicken wings? I seem to be completely inept at this particular kitchen task.

  5. Yoza said:

    this looks devine…I will have to try it tonight. My husband will love it!

  6. amanda said:

    Have you tried doing these in the oven?

  7. Rebecca said:

    I wonder why have to remove the skin ? I will not as it is more delicious with the skin on as it always will tenderize the meat !! When you grill it, all the fat will drip away and you will get a crispy skin !! Yes, sriracha is Chiili sauce from Vietnam !!

  8. Dan said:

    This recipe is fantastic! Cooking the wings on the Weber (charcoal, of coarse) takes a little time, however, it’s worth it. Thanks!

  9. Erin said:

    I did these as oven baked drumsticks. One of the best chicken ideas ever. Anything with Sriracha is guaranteed awesome.

  10. Matt R said:

    Can’t wait to try this recipe. But, don’t remove the skins. If you do, you will have nothing left on your wings!
    Also, in the picture, the skin is still on the wings.

  11. troy said:

    Just tried this tonight with a little twist on my part and it was awesome

  12. John said:

    I made these last night, and deep fried the wings. I used a blood orange for the sauce too.

    I recommend starting with half the amount of honey suggested, and half a cup of sriracha. I prefer a sweetness on the front, and the warm spice finish.

    Yes I modified the recipe, but they were the best wings I ever had, and the coriander is what really seals the deal (with the sauce too). The honey and citrus should be added to personal taste.


  13. Lila said:

    I tried this marinade today after having put the marinade in the fridge last night. I really don’t like this at all. it’s too salty and too “sweet-sour” in style for me. It didn’t work for marinating chicken breast and I would not recommend this marinade. Thanks for your effort but this is a miss for me.