Salted Honey Sriracha Wings

These Salted Honey & Sriracha Wings are the ultimate crowd-pleaser, offering a sophisticated twist on a classic appetizer. By combining the floral notes of honey with the bold, vinegar-based heat of sriracha, these wings achieve a sticky, glossy glaze that is as beautiful as it is delicious. Finished with a touch of flaky sea salt, every bite provides a satisfying crunch followed by a perfect balance of sweet and spicy flavors.

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The secret to these wings lies in a clever baking technique that mimics the texture of fried chicken. By using aluminum-free baking powder and a wire rack, the skin renders its fat more efficiently and crisps up to a golden brown. This method ensures that the glaze adheres perfectly to the wings, creating a sticky coating that stays crunchy until the very last bite.

Ingredients

• Chicken: 1.2 kg (2.5 lbs) chicken wings (separated and tips removed), 1 tbsp aluminum-free baking powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper.
• Glaze: 1/3 cup floral honey, 3 tbsp sriracha sauce, 1 tbsp unsalted butter, 1 tbsp soy sauce (or tamari for gluten-free), 1 tsp rice vinegar.
• Finish: 1 tsp flaky sea salt (such as Maldon), chopped fresh cilantro or scallions (optional, for garnish).

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Instructions

1. Preparation

Preheat your oven to 220°C (425°F). Line a large baking sheet with foil for easy cleanup and place a wire rack securely on top.

2. Dry the Wings

Pat the chicken wings extremely dry with paper towels; removing moisture is key to achieving maximum crispiness.

3. Season

In a large mixing bowl, toss the wings with baking powder, kosher salt, and black pepper until every piece is evenly coated.

4. Arrange

Place wings skin-side up on the wire rack. Ensure they are spaced apart so air can circulate around each wing.

5. Bake

Bake for 40–45 minutes, flipping them once at the halfway mark. They should be golden-brown and very crispy.

6. Create the Glaze

In a small saucepan over low heat, combine honey, sriracha, butter, soy sauce, and rice vinegar. Stir until the butter is melted and the sauce is smooth.

7. Toss

Transfer the hot wings to a large bowl. Pour the warm glaze over them and toss immediately to ensure an even coating.

8. Garnish and Serve

Arrange the glazed wings on a platter. Sprinkle with flaky sea salt and optional cilantro or scallions before serving hot.

Zusatztipps für die Zubereitung

For the best texture, always use aluminum-free baking powder to avoid a metallic taste. Ensure your oven is fully preheated before the wings go in, as the initial blast of high heat is crucial for rendering the skin's fat quickly and creating that signature crunch.

Varianten und Anpassungen

If you prefer a different sweetness profile, you can substitute maple syrup for the honey. For those who enjoy extra heat, feel free to increase the sriracha measurements or add a pinch of cayenne pepper directly into the glaze mixture during the simmering process.

Serviervorschläge

These spicy-sweet wings pair exceptionally well with a crisp, cold lager or a floral Riesling, both of which help to balance the heat of the sriracha. Serve them alongside fresh celery sticks or a cool dipping sauce if you want to contrast the bold flavors of the glaze.

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With their perfect balance of heat and sweetness, these Salted Honey & Sriracha Wings are bound to become a staple in your appetizer rotation. Whether for a party or a special night in, they deliver gourmet flavor with minimal effort. Enjoy!

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Recipe FAQs

→ How do I achieve crispy baked wings?

Pat wings dry and coat with baking powder and salt before baking on a wire rack at high heat to render skin crisp and golden.

→ Can I adjust the spice level?

Yes, increase sriracha or add cayenne pepper to the glaze to intensify the heat according to your preference.

→ What alternatives exist for honey in the glaze?

Maple syrup is a great substitute that offers a different but complementary sweetness profile.

→ How should I garnish these wings?

Fresh chopped cilantro or scallions add a bright, herbal note that contrasts nicely with the glaze's spice and sweetness.

→ Are there special considerations for gluten-free diets?

Use gluten-free sriracha and tamari instead of soy sauce to keep the dish gluten-free.