Last updated on September 11th, 2019 at 09:12 pm
Sweet and spicy come together with a little bourbon to make my Sriracha Honey Bourbon Chicken Wings the perfect tailgating food!
No napkins necessary when you serve these Sriracha Honey Bourbon Chicken Wings because you are going to lick your fingers clean!
Whether it be tailgating, a BBQ, or just a regular Tuesday night chicken wings are always a hit. I admit that I prefer the “flats” instead of the “drums” because I like the skin on the flats when it gets extra crispy. When I order chicken wings at a restaurant, I always tell them to fry them a little longer because I want them extra crispy. I am not sure if they are actually cooking them longer because they are a little soggy when they reach the table. To fix it I started ordering the sauce on the side. Most of the time this keeps the wings crispy but then they lack the flavor if the sauce doesn’t have a chance to mingle with the chicken.
When I order chicken wings at a restaurant, I always tell them to fry them a little longer because I want them extra crispy. I am not sure if they are actually cooking them longer because they are a little soggy when they reach the table. To fix it I started ordering the sauce on the side. Most of the time this keeps the wings crispy but then they lack the flavor if the sauce doesn’t have a chance to mingle with the chicken.
You won’t have a flavor problem with these wings and by baking them you can get them as crispy as you like and the extra basting of sauce ensures that they are packed with flavor!
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When I have made chicken wings in the past, I have made them like my blogger buddy Nagi makes them, nice and crispy, with her special technique. My 4-Pepper Jelly Wings are made this way along with my Peach Bourbon Chicken Wings because they get super crispy. But if you don’t have time to do the extra steps don’t worry, baking them with this sticky sriracha honey bourbon glaze will get you crispy delicious wings too.
Sriracha is always a good idea when it comes to chicken. Something about the heat mixing with moist and juicy chicken makes my mouth water. How about you? Sriracha is also amazing on pork like in these Healthy Korean BBQ Street Tacos from West Via Midwest and this Korean BBQ Chicken from Bowl Me Over. I may like a lot of sriracha but if I am eating a ton of these chicken wings I need a little honey to temper it a bit or my lips will be burning before I can get a dozen wings in.
Bourbon seems to be a common theme too as I like to throw it in my chicken wing sauces too. I won’t deny that I like to drink it too while I am mixing up the chicken wing sauces. Why not? Julia Child drinks wine when she cooks with it, why not drink bourbon while I cook with it?
Add my Sriracha Honey Bourbon Chicken Wings to your rotation of chicken wing flavors this season and bring the heat, and the sweet, to your party, tailgate gathering, or Tuesday night dinner table.
- 3 tablespoons Honey
- 1/4 cup Sriracha
- 1/4 cup Bourbon
- 2 pounds of chicken wings
Preheat oven to 400F.
Mix together the honey, Sriracha, and bourbon in a small bowl.
Brush chicken wings with 1/3 of the sriracha mixture.
Place on baking sheet and cook for 50 minutes or until cooked through, brushing with 1/3 of the sriracha mixture halfway through.
I like my chicken wings crispy so I tend to cook mine a little longer.
When wings are finished cooking, remove them from the oven and brush with the remaining 1/3 of the sriracha mixture.
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Nutrition Information:Yield: 8 Serving Size: 1/4 pound
Amount Per Serving:Calories: 417 Total Fat: 28g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 93mg Sodium: 653mg Carbohydrates: 20g Fiber: 1g Sugar: 8g Protein: 19g
Some of my favorite tools for making chicken wings, be it on the grill or in the oven, are an aluminum baking sheet, cooking rack, and a pastry brush for getting the yummy sauce into all the nooks and crannies of the chicken wings. Now, I prefer the brushes with the natural bristles but they are harder to clean so if you like a silicone one here is the link for that.