Honey Sriracha Wings (Baked!) with Creamy Lime Dip



Wings? Yes. Honey? Yes. Sriracha? Yes.

Fried? Nope.

Let me tell you about my love for hot wings over the years. Every few months, I crave really greasy, hot deep fried wings with lots and lots of hot sauce – and of course blue cheese dressing to dip them in, I just didn’t like the way I felt after eating them. Once I started baking my wings, I don’t even crave the fried ones anymore.


Probably about a year or so ago, we started a really bad habit in this house (obviously, cooking goes on a lot around here) of frying food, which we never had a habit of doing. I’m a nurse – why would I be doing that – I know better! So, lately I’ve been trying to scale back on the frying and do more baking and steaming.



I’ve always used olive oil for sautéing and canola oil for other things, but lately I’ve started using corn oil.  I found out that corn oil has a higher smoke point than olive oil, and is more neutral, which helps to bring out the flavors of your food. And, if you didn’t know this little tid bit – the higher the smoke point, the more cooking methods you can use it for. Also, a recent research study found that corn oil helps lower cholesterol more than extra virgin olive oil. For more information about the study, go to Mazola.com.

Don’t ever say I didn’t teach you anything.

These wings are baked until crispy, then brushed with a sweet and spicy glaze. I also made a cool dip to counter the Sriracha. Feel free to adjust the amount of Sriracha in the glaze mixture to suit your heat tolerance. The amount I used is just enough to give it a little kick, but not too hot.

Here’s your printable-

Honey Sriracha Wings (Baked!) with Creamy Lime Dip


  • 2 tbsp. Mazola Corn Oil
  • 1 tsp. garlic powder
  • 1 tbsp. salt
  • 2 lbs. chicken wings, split at the joints
  • 2 tbsp. unsalted butter
  • 1 tbsp. flour
  • 1/2 cup honey
  • 1/4 cup Sriracha
  • 2 tbsp. soy sauce
  • 1 lime, juiced
  • Fresh cilantro leaves, torn
  • Dipping Sauce:
  • 1 cup plain fat free Greek yogurt
  • 2 tbsp lime juice
  • 1 tbsp salt
  • 1/2 tsp cumin


  • Preheat oven to 400 degrees.
  • In a small mixing bowl, combine the corn oil, garlic powder and salt and pour mixture in a gallon size zip lock bag.
  • Add chicken wings, seal and shake to coat evenly, then place on a baking sheet sprayed with nonstick spray.
  • Bake for 45 minutes.
  • Meanwhile, melt butter over medium heat and add flour, whisking until thick.
  • Add honey, Sriracha, soy sauce and lime juice. Whisk until fully incorporated; remove from heat and cover.
  • When wings are done; remove from heat and brush with honey glaze.
  • Place until broiler on low for 3 -5 minutes, until crispy.
  • Remove from heat and sprinkle with cilantro.
  • Dipping Sauce:
  • Combine all ingredients, cover and refrigerate until ready to serve with wings.
  • [xyz-ihs snippet="Swoop"]


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

    View all posts

This Post Has 3 Comments

  1. Krista

    I am not a wing fan… I don’t like the whole skin and bones thing. My husband and sons love them though so I’ll have to make them some of these… and maybe some chicken tenders for me!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.