Honey Sriracha Wings
These Honey Sriracha Wings are crispy and juicy glazed with a sweet and spicy honey sriracha sauce!
Servings: 4
Ingredients
Chicken Wings
- 2 lbs chicken wings
- 1 tsp salt
- 1/2 tsp white pepper
- 4 cloves garlic grated
- 1 inch ginger grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
Seasoning Mix
- 1 cup flour
- 1 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp baking powder
Sauce
- 1/2 cup honey
- 1/3 cup sriracha
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1/4 cup water
- 2 cloves garlic grated
- 2 tbsp neutral oil
Cornstarch Slurry
- 1/2 tbsp cornstarch
- 3 tbsp water
Oil
- 2 quarts neutral oil for frying
Instructions
- Marinate chicken wings in a bowl with salt, white pepper, grated garlic, grated ginger, soy sauce, and sesame oil for 1 hour or up to overnight for best results.
- In a large bowl, mix together the ingredients in the Seasoning Mix. Add a little bit of the leftover liquid marinade or water and rub them into the batter with your hands to create additional craggily bits.
- Dredge the marinated chicken wings in the Seasoning Mix and press the coating in well with your hands to stick to the chicken. Place on a tray and let rest for 15 minutes while you heat up the oil.
- In a heavy bottomed pot, heat frying oil to 350F and fry for 5-7 minutes and remove. Allow the oil to come back up to temperature, then double fry them for another 2-3 minutes.
- Mix together the ingredients for the cornstarch slurry and your Sauce ingredients and set them aside.
- In a medium saucepan, heat 2 tbsp of neutral oil and fry the grated garlic for 15 seconds. Then add the remaining Sauce ingredients and mix together. Simmer over medium heat for 4-5 minutes until the sauce has combined. Slowly add the cornstarch slurry then continue mixing until the sauce has thickened. Coat the wings in the sauce and enjoy!
Video
Notes
Craggily bits - Add any leftover marinade (or 1-2 tbsp of water) to your seasoning mix (flour/cornstarch/baking powder) and rub them together to create the craggily bits we all love! Adding a little bit of your water or marinade to your seasoned flour and rubbing together with your hands is key for extra texture! It will create small clumps that will stick to the chicken providing extra crunch (refer to video). Make sure to spoon some of the leftover brine to your seasoning mix (flour/cornstarch/baking powder) and rub them together to create the craggily bits we all love! They'll stick to the chicken and create the perfect texture!
Grate the garlic and ginger - I highly recommend grating the garlic and ginger for the chicken wing marinade, rather than chopping or mincing. This will allow those aromatics to absorb into the chicken meat and create super flavorful chicken wings, as well as enabling the seasoning dredge to stick to the chicken! Chopping or mincing the aromatics won't have the same effect.
Safety first - You are handling boiling hot oil in this recipe, so please be safe! Use a small sauce pan you can handle comfortably when heating up the oil and be careful when pouring (go slowly).
Internal temperature - If you are not a seasoned pro at cooking (and honestly, even if you are!) I would highly recommend you use a meat thermometer to check your chicken - you want the internal temp to be at 165F. Undercooked chicken can lead to food poisoning, so always err on the side of caution!
Nutrition
Calories: 698kcal | Carbohydrates: 99g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 3245mg | Potassium: 349mg | Fiber: 2g | Sugar: 41g | Vitamin A: 213IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 4mg
