Recipe courtesy of Ronnie Woo

Honey, Cilantro and Sriracha Baked Chicken Wings

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6 servings
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2 tablespoons rice flour or cornstarch

1/2 tablespoon chili powder

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon kosher salt

1/2 tablespoon freshly ground black pepper

2 pounds chickens wings, separated into drumettes and flats

2 tablespoons unsalted butter

2 tablespoons honey

2 tablespoons Sriracha or other hot sauce

1 tablespoon brown sugar

1/2 tablespoon fish sauce

2 cloves garlic, minced

2 tablespoons cilantro, finely chopped


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In wide shallow bowl, combine rice flour, chili powder, garlic powder, onion powder, salt and pepper.
  3. Pat the chicken dry with a paper towel. Coat each piece evenly in the spice mixture and place it on the prepared baking sheet, leaving at least an inch between each piece. Bake the chicken wings until golden brown, 40 to 45 minutes.
  4. Meanwhile, combine the butter, honey, Sriracha, brown sugar, fish sauce, garlic and cilantro in a small saucepan. Bring to a simmer and cook until the sugar dissolves, then immediately turn off the heat.
  5. Transfer the wings to a large bowl. Drizzle the warm butter mixture over the baked chicken wings and gently toss with tongs. Serve and enjoy!
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