Best Sriracha Chicken Wings Recipes

CHICKEN WINGS WITH BUFFALO SRIRACHA, BOURBON TERIYAKI, SZECHUAN GARLIC AND PARMESAN SAUCES

Steps:

• For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours.
• For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended.
• For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified.
• For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container.
• For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle.
• For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F.
• Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more.
• Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them.

CRISPY, SMOKED CHICKEN WINGS AND LEGS, CILANTRO, LIME AND SRIRACHA AND A CELERY AND RADISH SALAD

Steps:

• Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked Applewood chips into the bottom of the pan and top with a perforated hotel pan or set a cooling rack over the roasting pan. Allow the wood chips to smoke.
• For the marinade: Combine the kosher salt, sugar, paprika, juice of 2 limes and drizzle of extra-virgin olive oil into a bowl. Add the chicken wings and legs and toss to combine.
• Place the legs and wings into the perforated hotel pan or cooling rack set over the smoking chips and cover the pan with foil to smoke about 3 to 5 minutes. This will impart flavor, not cook the chicken.
• Meanwhile, place a cast iron pan over medium heat and add 4 cups duck fat and using a deep fry thermometer to monitor the temperature, allow the fat to heat to about 320 degrees F.
• For the wing sauce: Place a medium saucepan over medium heat and add the sriracha, apple cider vinegar, and honey (or to taste, depending on preference of sweetness versus spicy and vice versa) and place over medium heat to combine. Once the sauce is heated, taste and season with salt.
• When the fat is heated and the wings and legs have smoked, add the legs to the heated duck fat and cook for about 4 minutes, being careful of any of the fat spattering. Once they crisp and brown, flip the legs and add the wings. Be careful of splatter when adding the wings and cook until brown and crisp, about 2 minutes. Flip the wings to finish cooking, about 2 more minutes or until caramelized and crispy on all sides. If desired, use a meat thermometer and make sure the temperature reaches 160 degrees F.
• When ready, remove the legs and wings and place into the heated hot sauce and turn to coat. Add 1/4 cup unsalted butter and place into a bowl and stir to coat. Taste the sauce and season with salt and juice of 1 lime and a touch of honey, if needed or desired. Toss to coat evenly and set aside.
• Salad: To a medium bowl add the radishes, celery, salt, cilantro, drizzle of extra-virgin olive oil, and blue cheese crumbles and toss to combine.
• For each serving, plate 2 wings and 2 legs and top with some of the celery-radish salad. Serve any remaining hot sauce on the side.

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.

HONEY, CILANTRO AND SRIRACHA BAKED CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• In a wide shallow bowl, whisk together the rice flour, chili powder, garlic powder, onion powder, salt and pepper.
• Pat the chicken dry with a paper towel. Coat each piece evenly in the spice mixture and place it on the prepared baking sheet, leaving at least an inch between each piece. Bake the chicken wings until golden brown, 40 to 45 minutes.
• Meanwhile, combine the butter, honey, Sriracha, brown sugar, fish sauce, garlic and cilantro in a small saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, 3 to 4 minutes, then immediately remove from the heat.
• Transfer the wings to a large bowl. Drizzle the warm butter mixture over the baked chicken wings and gently toss with tongs. Serve and enjoy!

APPLE-SMOKED CHILE LIME CHICKEN WINGS WITH SRIRACHA SOY SAUCE

Steps:

• Place the chicken wings in the Brine in a large bowl. Cover and refrigerate for 4 hours.
• Remove the chicken wings, then rinse with water and dry with paper towels. Place in a large bowl. Drizzle the lime juice and oil over the chicken and toss to coat. Sprinkle the chili powder and 1 tablespoon salt over the wings and toss again.
• Wrap 1 cup soaked and drained apple wood chips in a foil packet and poke holes on top. Place the foil packet underneath the grill grates of a grill, directly on top of the heating element. Preheat the grill on medium-high heat and let the smoke build for 10 to 15 minutes.
• Grill the chicken wings over direct heat, covered, until golden brown on the underside, 5 to 7 minutes. Flip and cook until the juices run clear and the internal temperature is 165 degrees F, another 5 to 7 minutes. Serve with Sriracha Soy Sauce and Smoked Corn and Black Bean Salad.
• Combine the apple cider, brown sugar, cider vinegar, honey, bay leaf, 1/4 cup salt, a pinch black pepper and 1 cup water in a medium pot. Cook over medium-low heat, stirring, until the sugars and salt have dissolved, approximately 10 minutes. Transfer to a large bowl and cool completely in the refrigerator.
• Whisk together the sriracha, mayonnaise and soy sauce in a medium bowl. Cover and refrigerate until ready to use.
• Make the salad: Preheat a charcoal grill for cooking at medium-high heat. Place 1 cup soaked and drained apple wood chips directly on the coals.
• Rub the corn with the corn oil. Grill, turning occasionally, for approximately 15 minutes. Let cool, then cut the kernels off the cobs into a large bowl. Mix in the black beans, bell peppers, onion and jalapeno.
• Make the dressing: Whisk together the corn oil, cilantro, vinegar, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the dressing over the salad, then cover and refrigerate for 1 hour.

HONEY-SRIRACHA CHICKEN WINGS

Steps:

• Whisk together the honey, sriracha, soy sauce, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.
• Fill a large Dutch oven halfway with canola oil and heat over medium-high heat to 350 degrees F. Place a wire rack in a rimmed baking sheet and set aside. Whisk together the cold water, cornstarch, flour, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth. Add the chicken and toss to coat.
• Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; work in batches and try to keep the wings separated in the oil. Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F., 8 to 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat. Transfer to a serving plate and sprinkle with the scallions.

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.

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 SWEET AND SPICY CHICKEN WINGS RECIPE - (4.7/5)

Steps:

• 1. Melt butter in a saucepan and add ketchup, sugar, sriracha, salt and pepper 2. Taste sauce and adjust seasonings as necessary 3. Fill a deep pan 1/3 full with cooking oil and heat to 375 degrees 4. Cut chicken wings at the joints and discard wing tips 5. Dry wings thoroughly and leave at room temperate for a few minutes before frying to prevent oil from cooling down significantly once chicken is in 6. Add chicken to oil and stir to separate, try to keep oil temperature at 375 degrees 7. Cook until crisp and golden, about 8 minutes 8. While chicken is cooking, add green onions to sauce 9. Drain wings on paper towels and toss in sauce 10. Pile on plate and garnish with extra green onions

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.

EASY SRIRACHA-BBQ CHICKEN WINGS

Steps:

• Heat oven to 450ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray. Spread wings onto prepared baking sheet.
• Bake 35 min. Meanwhile, mix barbecue sauce and Sriracha sauce until blended.
• Brush wings with barbecue sauce mixture; bake 10 min. or until done.
• Sprinkle with cilantro.

SRIRACHA-GLAZED CHICKEN WINGS

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.

GAME DAY HONEY-SRIRACHA CHICKEN WINGS

Steps:

• Place a wire rack in a rimmed baking sheet and set aside. Fill a large Dutch oven halfway with oil and heat over medium-high heat to a temperature of 350deg;F.
• Whisk together the honey, sriracha, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.
• Whisk together the cornstarch, flour, 1¾ cups cold water, 2 teaspoons salt and ¼ teaspoon pepper in a large bowl until smooth. Add the chicken and toss until completely coated.
• Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; try to keep the pieces separated. Fry in batches until golden, adjusting the heat as necessary to keep the oil temperature at 350°F, about 8 or 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the rack on the baking sheet to drain. While the wings are still hot, toss them in the honey sauce to evenly coat. Transfer them to a dutch oven and serve with sesame seeds and scallions scattered over the top.

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-GLAZED CHICKEN WINGS

Steps:

• 1. In a bowl whisk together all ingredients except for chicken.
• 2. Add chicken and toss to coat. Marinate for 30 minutes, tossing wings ever so often. Can also put into frig and marinate for a longer time. I gave mine about 6 hours.
• 3. Preheat oven to 375 degrees. Line a sheet pan with foil and dump chicken and sauce on it. Bake until chicken is cooked through and the sauce thickens, 30 to 45 minutes, flipping chicken halfway through cooking time. Enjoy!

SRIRACHA CHICKEN WINGS

Steps:

• Brine: Combine brine ingredients in a medium bowl. Place chicken wings in another bowl. Pour brine over wings and mix with your hands. Cover bowl with plastic wrap, and store in the refrigerator 24 hours.
• Wings: Place a colander over a larger bowl. Drain the brined wings, reserving the brine in the bowl beneath (discard, or boil 10 minutes and save for future wing brining). Remove chicken wings to a baking sheet fitted with a metal rack. Set aside to bring to room temperature, 30 minutes.
• Fill a heavy-bottomed pot halfway with grapeseed oil and heat to 325 degrees F. Meanwhile, in a bowl, mix together rice and tapioca flours. Dredge wings in the flour. Fry in small batches until golden brown, 8-10 minutes (depending on wing size, it could take a little more or less time to cook). Shake off excess oil and remove cooked wings to a sheet rack.
• Assembly: Arrange wings on a serving platter with a side of sriracha sauce for dipping. (To make traditional buffalo wings, combine 1 cup sriracha with 3 tablespoons melted butter. Toss with wings and serve.)

POMEGRANATE, SRIRACHA AND MINT CHICKEN WINGS

Steps:

• For the wings: Pat the chicken wings dry with a paper towel; don't skip this step! This will both help the rub adhere and ensure crispy skin.
• To a spice grinder or mortar and pestle, add the coriander seeds, cumin seeds, cracked black peppercorns and cardamom seeds. Grind it to a fine powder.
• Pour the ground spice mixture into a small bowl and add the mustard and salt. Whisk to combine. Reserve a scant 2 tablespoons of this mixture for the sauce.
• Place the wings in a large bowl and add remaining spice mixture; toss to coat the wings well. Let those puppies sit for about an hour.
• About 15 minutes before you're ready to bake, preheat your oven to 375 degrees F. Line a baking sheet with a wire rack and grease with cooking spray (or brush with canola oil).
• Place the wings on the prepared rack at an even distance from each other. Pop into the oven for about 45 minutes, flipping the wings over halfway through, and rotating the baking sheet for even cooking.
• As the wings are roasting away, make the sauce: In a small saucepan over medium heat, warm the grapeseed oil until shimmering. Add the garlic and cook for about 30 seconds. Then add the reserved 2 tablespoons spice blend and cook another 30 seconds. Stir in the pomegranate molasses, Sriracha and mint leaves. Cook for about 5 minutes, and then finish with the butter and lemon juice. Stir, taste for seasoning and set aside off the heat.
• When the wings are done, pull the garlic cloves and mint out of the glaze and discard (thin the sauce with a few teaspoon of water if needed). Toss the wings with the sauce. Avoid the temptation to eat them all yourself! Serve.

SRIRACHA GLAZED CHICKEN WINGS

Steps:

• Step 1 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.  Step 2 Preheat oven to 375 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

WINGS: SPICY SRIRACHA CHICKEN WINGS RECIPE - (4.6/5)

Steps:

• In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight. Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the 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°. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. 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. Serve hot.