Prep Time : 20 mins I Marinating Time: 3 hrs./Overnight for best results I Cooking Time : 1 hr. I Serve: 3 - 4
Baked Sriracha Chicken Wings are crispy made with the perfect balance of sweet and spicy flavors. Finger-licking delicious, super tender and fall-off-the-bone good. Restaurant quality wings for small parties, weeknight dinners or whenever you have craving for chicken wings. These glazed honey sriracha wings are quite delicious and incredibly simple to make. The sauce is made with honey and sriracha hot sauce, so it’s sweet, spicy and finger licking good! They’re the perfect balance of crispy, saucy and appealing texture with sweet and spicy flavors. So what’s really important right now is to make it and grab it !
Ingredients :-
For Marinade :-
1 kg/2.2 lb. Chicken Wings (Whole)
1 tsp. Salt
½ tsp. Cumin Powder
1 tsp. Red Chili Powder 1 tsp. Red Chili Flakes 1 tsp. Onion Powder
1 tsp. Garlic Powder ½ tsp. Black Pepper Powder ½ tsp. Smoked Paprika 3 tsp. Brown Sugar/White Sugar 2 tsp. White Vinegar ½ tbsp. Soy Sauce ½ tbsp. Oyster Sauce
For Baking :-
10-12 Rosemary Stems (small)
For Sauce :-
2 tsp. Vegetable Oil
20 g. Butter (salted) 1 tsp. Red Chili Flakes 1.5 tsp. Lime Juice 1.5 tsp. White Vinegar ½ tbsp. Soy Sauce 1 tbsp. Hot Red Chili Sauce (Sriracha) ½ tbsp. Honey
1 tbsp. Cornstarch Slurry ( 2 tsp. Corn starch + 2 tbsp. Water, mix well) 3-4 Sprigs - Fresh Coriander (finely chopped) 2 tsp. White Sesame Seeds
Process :-
For marinating :-
In a large bowl add chicken wings and then add all the ingredients mentioned under the marination list one by one to the bowl
Mix well until all the chicken wings gets well coated with the marinade
Cover it & keep in refrigerator for minimum 3 hrs./overnight for best results
For Baking :-
Preheat the oven to 400 degrees F (200 degrees C). Take out the wings from the refrigerator, remove the cling film/lid, and with the help of a tong/hands, mix the chicken wings again with the marination
Line a baking tray with butter paper/baking sheet and transfer wings to the prepared baking sheet. Place the small rosemary stems on top of the chicken wings
Transfer the baking tray to OTG and bake in the preheated oven for 20 minutes. After 20 mins, baste the chicken wings with the remaining marinade and continue to cook until golden on the outside and no longer pink in the center, about 25 more minutes.
Once the chicken wings are cooked properly, take out from the oven & set aside
For Sauce :-
Heat 2 tsp of vegetable oil + 20 g butter in a non-stick pan. Add red chilli flakes + lime juice + white vinegar + soy sauce + red hot chili sauce (sriracha) + honey + corn starch slurry + chopped coriander leaves to the pan. Mix well and stir for 1-2 mins. Cook until slightly thickened on low medium flame
Next, add the baked chicken wings to the pan and toss the chicken wings with the help of tong/spatula until all the wings get well coated with the prepared sauce. Switch off the gas and transfer the chicken wings to the serving platter, garnish with white sesame seeds and serve with chilled Cheesy Dip
Time to taste:)