This honey and sriracha hot wings recipe was in last month's BBC Good Food magazine. We both love chicken wings and sriracha and when I read that the wings were cooked in the oven instead of deep fried, I decided it was definitely a recipe to try.
The end result is chicken wings that are deliciously crisp with a sweet and hot glaze, perfect for sharing.
Tips
- Baking powder makes the chicken skin blister quickly and the cornflour forms the crispy crust…the secrets to cooking them in the oven instead of deep frying!
- These wings can be eaten unglazed or try the honey and sriracha glaze...WARNING: it is hot...but delicious!!
- This honey and sriracha hot wings recipe is easily adapted if you’re cooking for less or more people. We halved the recipe to share between the 2 of us and put the rest of the pack of wings in the freezer for another day.
Other Recipes
You might also like to try:
Recent New Recipes
Ingredients
For the wings:
- 1 tsp smoked paprika
- 1 tsp garlic granules or powder
- 2 tbsp baking powder (see Tips)
- 1 tbsp cornflour (see Tips)
- 1 tsp sea salt
- freshly ground black pepper
- 16 chicken wings (approx. 1.5kg)
- 2 tsp sesame seeds (optional)
For the glaze (optional – see Tips):
- 1 tbsp cider vinegar
- 3 tbsp honey
- 4 tbsp sriracha
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Mix the paprika with the garlic granules or powder, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hours, or up to 24 hours.
- Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin or baking tray with baking paper. Arrange the wings in a single layer, fleshy-side down, and roast for 20 minutes, then turn over and roast for another 25 to 30 minutes until the skin is blistered and crisp.
- Meanwhile, whisk the glaze ingredients (if using) together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8 to 10 minutes until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or tray, or pile onto a plate for sharing.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Honey and Sriracha Hot Wings
Ingredients
For the wings:
- 1 tsp smoked paprika
- 1 tsp garlic granules or powder
- 2 tbsp baking powder see Notes
- 1 tbsp cornflour see Notes
- 1 tsp sea salt
- freshly ground black pepper
- 16 chicken wings approx. 1.5kg
- 2 tsp sesame seeds optional
For the glaze (optional - see Notes):
- 1 tbsp cider vinegar
- 3 tbsp honey
- 4 tbsp sriracha
Instructions
- Mix the paprika with the garlic granules or powder, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hours, or up to 24 hours.
- Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin or baking tray with baking paper. Arrange the wings in a single layer, fleshy-side down, and roast for 20 minutes, then turn over and roast for another 25 to 30 minutes until the skin is blistered and crisp.
- Meanwhile, whisk the glaze ingredients (if using) together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8 to 10 minutes until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or tray, or pile onto a plate for sharing.
Notes
- Baking powder makes the chicken skin blister quickly and the cornflour forms the crispy crust…the secrets to cooking them in the oven instead of deep frying!
- These wings can be eaten unglazed or try the honey and sriracha glaze...WARNING: it is hot...but delicious!!
- This honey and sriracha hot wings recipe is easily adapted if you’re cooking for less or more people. We halved the recipe to share between the 2 of us and put the remaining wings in the freezer for another day.
Leave a Reply