Honey Sriracha Wings (VIDEO)

Crispy Honey Sriracha Wings on a wire rack.

5 from 4 votes

Honey Sriracha Wings (VIDEO)

These crispy Honey Sriracha Wings are crispy and juicy glazed with a sweet and spicy honey sriracha sauce! If you love crispy, sweet and spicy chicken wings - you're going to love this recipe!

Prep Time1

Cook Time20

Total Time1 20

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Ingredients

Chicken Wings

2 lbs chicken wings separated into drums and flats
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

Oil

2 quarts neutral oil for frying

Honey Sriracha 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

US Customary - Metric

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 over medium high and fry for 5-7 minutes and remove to a wire rack lined tray. 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 the Honey Sriracha 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 Honey Sriracha 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 - 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!

Rest after Dredging - Letting the chicken wings rest after dredging allows for the batter to adhere better to the chicken, which will help the wings fry more evenly and crispy.

Monitor the Oil Temperature - I highly recommend you use a thermometer to keep an eye on the temperature. If you see the temperature dropping below 325F, fry the chicken wings in batches. Frying at a low temperature will result in soggy and oily wings.

Strain Excess Batter Pieces Before Second Fry - If excess batter pieces are floating in the oil, strain them out with a strainer to prevent them from burning during the 2nd fry.

Storage and Reheating - Any leftover Honey Sriracha Wings can be stored in an airtight container in the refrigerator for up to 3-4 days. My preferred method to reheat is in the air fryer! Air fry them at 350°F for 6-8 minutes until warmed through and crispy. You can also reheat them in the oven at 350°F for 15-20 minutes.

Nutrition