I’ve grilled a lot of wings over the years, and while classic buffalo is always a safe bet, this honey sriracha version has become the one my friends actually ask for by name. The sauce hits that perfect middle ground—it has the heat from the chili paste, but the butter and honey calm it down enough that you don’t feel like your mouth is on fire.
The real secret here isn’t the Sriracha, though; it’s the orange juice. It sounds a bit odd to put fruit juice in hot wing sauce, but the acidity brightens everything up in a way that vinegar alone just doesn’t do. I admit, the original version of this recipe I tried years ago insisted on removing all the skin from the wings first. I did that exactly once. It took forever and, frankly, I missed the crispy texture. Now, I just trim the loose bits and leave the rest. Life is too short to peel chicken wings.
Ingredients
The Chicken
- 3 pounds chicken wings (I usually buy the “party pack” that is already separated into drums and flats)
- 1 tablespoon vegetable oil
- 2 teaspoons ground coriander
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
The Sauce
- 6 tablespoons unsalted butter
- 1/3 cup Sriracha sauce (adjust this up or down depending on your heat tolerance)
- 2 tablespoons honey
- 1 lime, juiced
- 1/2 orange, juiced (fresh is significantly better here than bottled)
- 3 tablespoons fresh cilantro, chopped
Instructions
- Prep and Chill: Clean the wings and pat them dry. Toss them in a large zip-top bag with the oil, coriander, garlic salt, and pepper. Massage the bag to coat them evenly. Let them sit in the fridge for at least 2 hours. I’ve rushed this step before and cooked them after 20 minutes, and while they were still edible, the flavor definitely wasn’t as deep.
- Fire up the Grill: Preheat your grill to medium-high heat. You want it hot enough to get marks, but not so hot that the outside burns before the inside cooks.
- Grill: Place the wings on the grates. Cook for about 18 to 20 minutes total. I stay close by and flip them every 4 minutes or so. This constant turning helps the skin crisp up evenly and prevents those nasty flare-ups from the dripping fat.
- Make the Sauce: While the wings are on the grill, grab a small saucepan. Melt the butter over medium heat, then whisk in the Sriracha, honey, lime juice, and orange juice. Let it bubble gently for about 5 minutes. It should thicken slightly, just enough to coat a spoon.
- Toss and Serve: Pull the wings off the grill and dump them straight into a large heat-proof bowl. Pour the sauce over them while everything is hot and toss to coat. Sprinkle with the cilantro and serve immediately.
Why You’ll Love This Recipe
- No Burnt Sugar: Since we toss the wings in the sweet sauce after grilling, you don’t have to worry about the honey burning on the grill grates.
- Complex Flavor: The coriander in the dry rub adds a really nice earthy note that pairs surprisingly well with the bright citrus in the sauce.
- Crowd Pleaser: It’s spicy, but the butter and honey make it mild enough that even people who claim they “don’t do spice” usually go back for seconds.
Chef’s Tips for Perfection
- The Orange Juice: Please try to use a fresh orange. The bottled stuff from concentrate tends to be too syrupy and lacks the zesty high note that balances the heavy butter.
- Doneness: Wings are tricky because they have bones. If you aren’t sure they are done, insert a meat thermometer into the thickest part of a drumette (avoiding the bone). You are looking for 165°F.
- Oven Alternative: If it’s raining or you don’t have a grill, you can bake these at 400°F on a wire rack for about 40-45 minutes, flipping halfway through. They won’t have the smoke flavor, but they’ll still be crispy.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 or 5 days. To reheat, I suggest putting them back in the oven or an air fryer for a few minutes. If you microwave them, the skin gets gummy and soft.
Nutritional Notes
These come in at around 400 calories per serving. While the wings are grilled (which saves some fat compared to frying), the sauce is butter-based, so it’s a rich dish.
