Honey Sriracha Garlic Wings with Roasted Brussels Sprouts

Indulge in a flavor-packed dinner that combines the spicy-sweet kick of honey sriracha garlic wings with the earthy, caramelized goodness of roasted Brussels sprouts. This dish brings together bold Asian-inspired flavors and wholesome roasted vegetables for a balanced, satisfying meal perfect for weeknight dinners or weekend entertaining. Whether you’re hosting game night, preparing a date-night dinner, or simply treating yourself to something delicious, these wings and sprouts deliver restaurant-quality taste with easy home-cooked convenience.

The History

The concept of chicken wings as a standalone appetizer originated in Buffalo, New York, in 1964 at the Anchor Bar, where they were first tossed in a tangy hot sauce and served with blue cheese dressing—giving birth to the iconic “Buffalo wings.” Over the decades, this beloved snack has evolved globally, inspiring countless variations. The fusion of sweet, spicy, and umami-rich ingredients seen in today’s recipes reflects broader culinary trends influenced by Asian, Caribbean, and South American cuisines.

The addition of honey and sriracha—a Thai chili sauce that gained international popularity in the 1980s—marks a modern twist on classic wing preparations. Sriracha, created by David Tran of Huy Fong Foods in California, became a staple condiment known for its balance of heat, sweetness, and garlicky depth. When paired with honey and fresh garlic, it forms a glossy, sticky glaze that clings beautifully to crispy chicken wings. Meanwhile, Brussels sprouts, once maligned as bland or overcooked, have experienced a renaissance thanks to roasting techniques that caramelize their natural sugars, enhancing their nutty flavor. Together, these elements create a harmonious plate that celebrates texture, temperature, and taste evolution across cultures and time.

Ingredients Breakdown

For the Honey Sriracha Garlic Wings:

Chicken Wings (3 lbs / 1.4 kg): Use whole wings cut into drumettes and flats, or buy pre-cut. Look for air-chilled wings if possible—they crisp up better due to lower moisture content.
Baking Powder (1 tbsp, aluminum-free): A secret weapon for ultra-crispy skin without frying. It raises the pH of the skin, accelerating browning and crisping during baking.
Salt (1 tsp): Enhances flavor and helps draw out moisture from the skin.
Olive Oil or Avocado Oil (1 tbsp): Adds richness and aids in even browning when baked.
Honey (½ cup): Provides natural sweetness and creates a sticky, glossy glaze. Opt for raw or local honey for deeper flavor.
Sriracha Sauce (⅓ cup): Delivers the signature spicy kick. Adjust amount based on heat preference.
Fresh Garlic (6 cloves, minced): Offers pungent aroma and robust flavor essential to the glaze.
Soy Sauce or Tamari (2 tbsp): Adds umami depth and saltiness; use low-sodium for better control over salt levels.
Rice Vinegar (1 tbsp): Balances sweetness with acidity, brightening the overall profile.
Smoked Paprika (½ tsp): Introduces subtle smokiness and color contrast.
Black Pepper (¼ tsp): Complements the spice and warmth of the other ingredients.
Sesame Oil (1 tsp): Adds a fragrant, nutty finish to the glaze.
Green Onions and Sesame Seeds (for garnish): Fresh toppings that add color, crunch, and freshness.

For the Roasted Brussels Sprouts:

Brussels Sprouts (1.5 lbs / 680 g): Choose firm, compact sprouts of similar size for even cooking.
Olive Oil (3 tbsp): Coats sprouts evenly and promotes caramelization.
Garlic (4 cloves, smashed or thinly sliced): Infuses savory notes throughout the roasting process.
Balsamic Vinegar (1 tbsp): Deepens flavor with tangy sweetness and enhances browning.
Maple Syrup or Honey (1 tbsp): Encourages caramelization and balances bitterness.
Salt (¾ tsp) and Black Pepper (½ tsp): Seasoning essentials for bringing out natural flavors.
Red Pepper Flakes (¼ tsp, optional): Adds mild heat for those who enjoy a little spice.
Pancetta or Bacon (¼ cup, diced, optional): For a richer version, adds salty, meaty depth.
Grated Parmesan Cheese (¼ cup, optional): Sprinkled after roasting for a savory, umami boost.

Step-by-Step Recipe

Preparing the Wings for Maximum Crispiness

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack to prevent sticking.
Pat the chicken wings completely dry with paper towels. This step is crucial—moisture is the enemy of crisp skin.
In a large bowl, toss the dried wings with 1 tablespoon of aluminum-free baking powder and 1 teaspoon of salt. Make sure every piece is evenly coated.
Arrange the seasoned wings in a single layer on the wire rack, leaving space between each for proper air circulation.
Bake for 45–50 minutes, flipping halfway through, until golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C).

Preparing the Roasted Brussels Sprouts

While the wings bake, prepare the Brussels sprouts. Trim off the stems and remove any loose or discolored outer leaves. Cut larger sprouts in half; keep smaller ones whole for uniform cooking.
Toss the sprouts in a bowl with olive oil, ¾ tsp salt, black pepper, red pepper flakes (if using), maple syrup, balsamic vinegar, and garlic. If adding pancetta or bacon, sauté it first in a skillet until crispy, then mix into the sprouts.
Spread the mixture in a single layer on a separate baking sheet (or use the same one if timing allows).
Roast in the oven alongside the wings during the last 25–30 minutes of cooking time, stirring once halfway through, until tender and deeply caramelized at the edges.
If using Parmesan, sprinkle it over the sprouts during the last 5 minutes of roasting so it melts slightly.

Making the Honey Sriracha Garlic Glaze

In a medium saucepan over medium heat, combine honey, sriracha, soy sauce, rice vinegar, smoked paprika, black pepper, and minced garlic.
Stir continuously and bring the mixture to a gentle simmer. Let cook for 4–5 minutes until slightly thickened and fragrant. Do not boil vigorously, as honey can burn easily.
Remove from heat and stir in sesame oil for extra aroma.
Once the wings are done baking, transfer them to a large mixing bowl and pour the warm glaze over them. Toss gently but thoroughly until all pieces are fully coated.

Serving the Dish

Arrange the glazed wings on a serving platter.
Place the roasted Brussels sprouts in a warm bowl or serve directly on the same platter for a rustic presentation.
Garnish wings with sliced green onions and a sprinkle of toasted sesame seeds.
Serve immediately while hot and crispy!

Tips

Dry the wings thoroughly: Even a small amount of surface moisture can inhibit crispness. Pat them dry and let them sit uncovered in the fridge for 1–2 hours before seasoning for best results.
Don’t skip the baking powder: It’s not a leavening agent here—it works chemically to break down peptide bonds in the skin, resulting in faster browning and crunch.
Use a wire rack: Elevating the wings ensures hot air circulates around them, preventing sogginess on the bottom side.
Adjust the heat: Prefer milder wings? Reduce sriracha to ¼ cup and increase honey or add a splash of lime juice. For more fire, add cayenne or extra red pepper flakes.
Double the glaze? Some people love extra sauce! Consider making 1.5x the glaze and serve the remainder on the side for dipping.
Rest the glaze-covered wings briefly: After tossing, let them sit for 2–3 minutes so the glaze sets and adheres better.
Roast sprouts at high heat: 425°F ensures caramelization rather than steaming. Don’t overcrowd the pan—use two trays if needed.
Add acid at the end: A final drizzle of lemon juice or apple cider vinegar over the sprouts brightens the entire dish.
Make ahead tip: You can prep the wings and coat them with baking powder up to 24 hours in advance. Store covered in the fridge until ready to bake.

Variations and Customizations

Keto/Low-Carb Version: Replace honey with sugar-free maple syrup or monk fruit-based syrup. Use coconut aminos instead of soy sauce to reduce sodium and carbs.
Gluten-Free Option: Ensure your sriracha and soy sauce are gluten-free. Use tamari or a certified GF soy sauce alternative.
Spicy Mango Twist: Add ¼ cup pureed ripe mango to the glaze for tropical sweetness and vibrant color.
Teriyaki-Inspired: Swap sriracha for 2 tbsp gochujang (Korean chili paste) and add 1 tsp grated ginger to the glaze.
Herb-Infused: Stir chopped cilantro, Thai basil, or mint into the glaze just before tossing for a fresh, aromatic lift.
Grilled Version: Instead of baking, grill the wings over indirect heat after par-cooking. Baste with glaze during the final minutes for charred, smoky flavor.
Air Fryer Wings: Cook wings in batches in the air fryer at 400°F for 22–26 minutes, shaking halfway. Then toss with glaze.
Vegan Alternative: Use cauliflower florets or tofu cubes instead of chicken. Coat in cornstarch for crispiness and follow the same baking method. Use vegan honey substitutes like agave nectar.
Brussels Sprouts Upgrades: Try adding dried cranberries, chopped walnuts, or crumbled goat cheese after roasting for added texture and flavor complexity.
Citrus Zest Boost: Grate orange or lime zest into the glaze or over the sprouts for a zesty pop.

Health Considerations and Nutritional Value

This recipe balances indulgence with nutrient-dense components. Here’s a breakdown per serving (approximately 6 wings + ¾ cup sprouts):

Calories: ~480 kcal
Protein: ~28g (supports muscle repair and satiety)
Fat: ~24g (mostly unsaturated from olive oil and chicken skin; includes healthy omega-3s from Brussels sprouts)
Saturated Fat: ~6g (moderate; can be reduced by trimming excess fat from wings)
Carbohydrates: ~36g (primarily from honey and natural sugars in vegetables)
Sugars: ~25g (mainly from honey and maple syrup; consider reducing by 25% if desired)
Fiber: ~6g (excellent source from Brussels sprouts, promoting digestive health)
Sodium: ~900mg (can be lowered by using low-sodium soy sauce and limiting added salt)

Nutritional Highlights:

Brussels Sprouts: Rich in vitamin C, vitamin K, folate, and antioxidants like kaempferol, which may help reduce inflammation and support heart health.
Garlic: Contains allicin, known for immune-boosting and antimicrobial properties.
Honey: Offers trace enzymes, minerals, and antioxidants, though it should still be consumed in moderation due to its high sugar content.
Sriracha: Made from chili peppers containing capsaicin, which may boost metabolism and provide pain relief benefits.
Chicken Skin: While often avoided, moderate consumption of poultry skin contributes monounsaturated fats and adds flavor, potentially increasing meal satisfaction and reducing overeating.

Considerations:

Due to the glaze’s sugar content, individuals managing diabetes should monitor portion sizes or opt for sugar substitutes.
Those with hypertension may want to reduce added salt and choose low-sodium alternatives.
The dish is high in protein and fiber, making it relatively filling and supportive of weight management when eaten in appropriate portions.
To make it heart-healthier, remove visible fat from wings and use less oil when roasting sprouts.

Ingredients

Honey Sriracha Garlic Wings:
– 3 lbs (1.4 kg) chicken wings, split into drumettes and flats
– 1 tbsp aluminum-free baking powder
– 1 tsp salt
– 1 tbsp olive oil or avocado oil
– ½ cup honey
– ⅓ cup sriracha sauce
– 6 cloves fresh garlic, minced
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar
– ½ tsp smoked paprika
– ¼ tsp black pepper
– 1 tsp sesame oil
– Green onions and sesame seeds for garnish

Roasted Brussels Sprouts:
– 1.5 lbs (680 g) Brussels sprouts, trimmed and halved
– 3 tbsp olive oil
– 4 cloves garlic, thinly sliced or smashed
– 1 tbsp balsamic vinegar
– 1 tbsp maple syrup or honey
– ¾ tsp salt
– ½ tsp black pepper
– ¼ tsp red pepper flakes (optional)
– ¼ cup diced pancetta or bacon (optional)
– ¼ cup grated Parmesan cheese (optional)

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top. Lightly grease the rack.
Dry chicken wings thoroughly with paper towels. In a bowl, toss wings with baking powder and salt until evenly coated.
Arrange wings in a single layer on the wire rack. Drizzle with 1 tbsp olive oil and spread evenly.
Bake for 45–50 minutes, flipping halfway, until deep golden and crispy.
While wings bake, prepare Brussels sprouts: toss with olive oil, garlic, balsamic vinegar, maple syrup, salt, pepper, and red pepper flakes. Sauté pancetta separately if using, then mix in.
Spread sprouts on a baking sheet and roast for 25–30 minutes, stirring once, until tender and caramelized.
Prepare glaze: In a saucepan, combine honey, sriracha, soy sauce, rice vinegar, smoked paprika, black pepper, and minced garlic. Simmer 4–5 minutes until slightly thickened. Remove from heat; stir in sesame oil.
Transfer cooked wings to a large bowl. Pour warm glaze over and toss to coat evenly.
Serve wings hot alongside roasted Brussels sprouts. Garnish with green onions and sesame seeds. Optionally, top sprouts with Parmesan.
Enjoy immediately for maximum crispness and flavor harmony!

FAQ

Can I make these wings without baking powder?
Yes, but they won’t be as crispy. Baking powder is key for achieving fried-like texture without frying. If omitting, pat wings very dry and consider broiling for the last 2–3 minutes to enhance crispiness.

Is sriracha gluten-free?
Most commercial sriracha brands, including Huy Fong (the rooster bottle), are naturally gluten-free, but always check labels to confirm, especially if sensitive.

Can I use frozen wings?
Yes, but thaw them completely in the refrigerator first and pat them extra dry before seasoning. Frozen wings release more moisture, which can affect crispness.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F for 8–10 minutes to restore crispiness. Avoid microwaving, as it makes wings soggy.

Can I freeze honey sriracha wings?
Not recommended. The glaze tends to become sticky and separate upon thawing, and the texture of the chicken deteriorates. Best enjoyed fresh.

Are Brussels sprouts good for digestion?
Yes! They’re high in fiber and contain compounds that support gut health. However, some people may experience gas or bloating due to their raffinose content—a natural complex sugar. Cooking helps break this down.

What sides pair well with this dish?
Try coconut jasmine rice, quinoa salad, cucumber kimchi, pickled vegetables, or a simple arugula salad with lemon vinaigrette.

Can I bake everything on one tray?
You can, but spreading them out ensures proper roasting. If using one tray, roast sprouts first for 20 minutes, then add wings on a rack above or beside them, depending on pan size.

Why did my wings turn out soggy?
Likely causes: insufficient drying, skipping baking powder, overcrowding the pan, or not using a wire rack. Also, tossing wet glaze onto cold wings can soften the crust—always glaze hot wings immediately after baking.

Can I make the glaze ahead of time?
Absolutely. Prepare the glaze up to 5 days in advance and store in a sealed jar in the refrigerator. Reheat gently before tossing with wings.

Summary

Satisfy your cravings with crispy honey sriracha garlic wings coated in a sticky, spicy-sweet glaze and served alongside caramelized roasted Brussels sprouts bursting with savory depth.

This dynamic duo offers bold flavors, textural contrast, and a nutritious balance—perfect for cozy nights, gatherings, or anyone seeking a gourmet twist on comfort food made entirely in your own kitchen.

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