Sriracha Chicken Wings Recipes

CRISPY HONEY SRIRACHA CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
• Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
• Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.

SRIRACHA CHICKEN WINGS

Steps:

• Combine the wings, coriander, cumin, cinnamon, salt, and olive oil in a large bowl. Toss the wings to coat evenly in the seasonings. Cover the bowl and refrigerate for 4 hours or overnight. Preheat the oven to 375 degrees F. Place the wings on rimmed baking sheets. Place in the oven and bake for 30 minutes. In a bowl, combine the sriracha, butter, cilantro or green onion, lime zest, and lime juice and mix well. Heat the oil in a deep fryer to 375 degrees F. Place the wings, in batches, into the oil and cook about 5 minutes or until crispy and golden brown. Remove from the oil with a slotted spoon and add to the sriracha mixture. Toss well to coat then transfer the wings to a platter. Repeat with remaining wings. The wings can also be baked instead of deep fried. After initial baking time, turn the wings over and bake for 1 hour until golden brown. Serve the wings hot with blue cheese, ranch, or other dipping sauce.

THE BEST... SPICY SRIRACHA CHICKEN WINGS

Steps:

• In a very large bowl, mix the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Add split chicken wings and toss to cover completely. Cover and refrigerate for at least 4 hours or overnight.
• Preheat your oven to 375°F.
• Spread them wings on a few rimmed baking sheets and roast for about 30 minutes, until the wings are firm but not cooked all the way through. (Healthier Option: At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until they're golden and crispy.) Wash out your bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
• In a deep fryer or a very large saucepan, heat the vegetable oil to 375°F.
• Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. If you like them crispy like we do, I say give 'em about 7 minutes. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Recipe recommends serve hot-but I say they would be just as lovely cold!

SRIRACHA-BUFFALO CHICKEN WINGS

Steps:

• In a large bowl, whisk together sriracha and butter. Add cooked wings; toss. Serve, with crumbled blue cheese and celery sticks.

HONEY & SRIRACHA HOT WINGS

Steps:

• Mix the paprika with the garlic granules, 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 hrs, or up to 24 hrs.
• Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
• Meanwhile, whisk the glaze ingredients 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 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.

HONEY-BAKED SRIRACHA CHICKEN WINGS

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• In 1-gallon resealable food-storage plastic bag, mix Sriracha sauce, oil, salt, pepper and drummettes. Seal bag; shake to coat. Add flour; seal bag, and shake until drummettes are coated with flour. Place drummettes on cookie sheets.
• Bake uncovered 30 minutes; turn drummettes over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of drummettes is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss drummettes with sauce. Serve warm.

SIMPLE SRIRACHA CHICKEN WINGS

Steps:

• Heat greased grill to medium heat.
• Grill wings 7 to 8 min. on each side or until done. Meanwhile, mix MIRACLE WHIP and Sriracha sauce in large bowl until blended.
• Add wings to MIRACLE WHIP mixture; toss to evenly coat. Transfer to platter.
• Sprinkle with onions.

SRIRACHA-GLAZED CHICKEN

Steps:

• In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
• Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.