Honey Sriracha Chicken Wings Recipe - Indigo Pool Patio BBQ

Honey Sriracha Chicken Wings Recipe

These sticky wings are spicy and crispy with that barbecue flavor that you love. Easy to make for a quick meal when served with a salad or perfect for pairing with your other favorite game day delicacies. This wing recipe is sure to please everyone, especially when paired with a cooling yogurt dip so even people who are a little more sensitive to spice can enjoy these tingly wings.


  • 2 lbs. split chicken wings
  • 1 tbsp. salt
  • 2 tsp. baking powder
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. sugar


  • 2 tbsp. sesame oil
  • 4 cloves garlic, minced
  • ½-inch cube ginger, grated
  • 3 tbsp. sriracha
  • 6 tbsp. honey
  • 1 tbsp. lime juice
  • 2 tbsp. soy sauce
  • 2 tbsp. cornstarch
  • 2 tbsp. water


  • 1 cup plain yogurt
  • ¼ cup cucumber, minced
  • 1 clove garlic, minced
  • 2 tsp. sugar
  • 1 tbsp. lime juice
  • Salt to taste



  1. The night before, toss wings in a mixture of salt and baking powder. Place on a rack set into a baking sheet and allow them to dry in the fridge, uncovered until you are ready to grill. Approximately 24 hours.

  2. Combine the yogurt, cucumber, sugar, lime juice, and sea salt. Mix and refrigerate until needed.

  3. When you’re ready to grill, preheat the grill to 350°F. Season the wings with paprika, salt, pepper, and sugar. Fill the Napoleon Rotisserie Basket with the seasoned wings.

  4. Grill the wings in the rotisserie basket for 60 minutes, or until 160°F inside.

  5. Make the sauce by heating a saucepan with the sesame oil over low heat. Bloom the ginger and garlic until fragrant, then add the sriracha, honey, lime juice, and soy sauce. Bring to a gentle simmer. Mix the cornstarch and water, adding them to the simmering sauce, stirring until the sauce has thickened.

  6. Remove the wings from the grill and place a grill topper like the Napoleon Stainless Steel Grilling Wok over direct heat.

  7. Toss the wings in ¾ of the freshly made sauce and place them into the topper to get crispy.

  8. Serve the wings drizzled with the remaining sauce and some cool dip.
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