Honey Sriracha Chicken Wings

Chicken wings…… oh yeah!

Sriracha sauce…… oh yeah!!

Honey Sriracha Chicken Wings…….. now we are talking!

Buffalo has always been my favourite sauce for chicken wings. I like the heat and it is just a classic wing sauce. Recently I wanted to make a new wing sauce using sriracha and I decided to add some honey to give the sauce a nice little bit of sweetness. The onions and garlic were sautéed until tender and then, once the sauce was heated for a bit, it was pureed until smooth.

Honey Sriracha Chicken Wings-6

I cook chicken wings many different ways. The grill, oven and smoker are all great for chicken wings, but I gotta say that I really prefer the deep fryer. I know – I know – we should limit how much deep fried foods we eat. But, we are talking about chicken wings right? These are meant to be deep fried!! I dredge them in some flour before dropping them in the oil. The flour gives the wings a little bit of extra crispness. Once they come out of the oil, let them drain on a paper towel for a bit and then toss them in the honey sriracha sauce.

Honey Sriracha Chicken Wings-5

My first bite of the wings was all I needed. I was in love! This new sauce is quite possibly my new favourite wing sauce. There was a lot of heat packed in the sauce from the sriracha, but the honey gave a welcome sweetness and the vinegar provided a little bit of tang.

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5 from 2 votes

Honey Sriracha Chicken Wings

Crispy deep fried chicken wings with a spicy and sweet sauce made from sriracha sauce, honey, garlic, onion and rice vinegar.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Steve Cylka

Ingredients

  • 2 pounds chicken wings
  • 1 cup flour
  • 2 tbsp oil
  • 1 onion , minced
  • 4 garlic cloves , minced
  • 2 tbsp rice vinegar
  • 2/3 cup sriracha sauce
  • 1/2 cup honey

Instructions

  • To make the sauce, heat the oil in a saucepan, on medium heat. Add onions and garlic and cook until tender, stirring often. Stir in rice vinegar, sriracha sauce, honey and bring to a low boil. Cook for a few minutes and then remove from heat. Cool slightly and then process in a blender or food processor, until smooth.
  • Cut the wings into two pieces (drumette and two-bone peice - throwing away the wing tip).
  • Wash the wings and dredge them in flour. Shake off the excess flour and deep fry them in 350F oil for about 8-10 minutes.
  • Place them on paper towels to get the excess oil off and toss them with the honey sriracha sauce.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

8 comments

  1. Awesome! Absolutely beautiful plating as usual! I love that plate. I have one just like it!

  2. My husband is a big fan or sriracha and sure he’d love these!

  3. Christine @ Christine's Pantry

    Fantastic!

  4. These are just fab, love a bit spicy sriracha in my cooking

  5. Steve – These are PERFECT in every way!! They are going onto my tailgate recipe list. Can’t wait to try them!

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