Sriracha Hot Wings

by

Sriracha Hot Wings (Crispy, Sticky, and Oven or Fryer Friendly)

These Sriracha hot wings are bold, spicy, slightly sweet, and irresistibly crispy. The chicken wings are cooked until golden and crunchy, then tossed in a rich, sticky Sriracha sauce that clings beautifully to every bite. This recipe is perfect for gatherings, game nights, or whenever you crave a flavorful homemade wing that tastes better than takeout.

You can prepare the wings by frying for maximum crispiness or baking them for a lighter option, while the sauce comes together quickly on the stovetop using pantry staples.

Ingredients

For the Chicken Wings

  • 1 kg chicken wings, tips removed if desired
  • 1 cup (100 g) all-purpose flour
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • Vegetable oil, for frying

For the Sriracha Sauce

  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, finely minced
  • ½ cup (125 ml) Sriracha sauce (adjust to taste)
  • 1 cup (240 ml) tomato sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons honey or brown sugar

For Garnish

  • Fresh cilantro, finely chopped

Instructions

Prepare the Wings

  1. Rinse the chicken wings under cold water and pat them completely dry using paper towels. Dry wings are key for crisp results.
  2. Season the wings generously with salt and black pepper.
  3. Place the flour in a bowl and coat each wing lightly, shaking off any excess flour. Set aside while you heat the oil.

Fry the Wings

  1. Heat vegetable oil in a deep saucepan or fryer to 180°C (350°F).
  2. Fry the wings in small batches to avoid overcrowding, cooking for 5–7 minutes until golden brown and crispy.
  3. Transfer the cooked wings to a paper towel-lined plate to drain excess oil. Repeat until all wings are cooked.

Make the Sriracha Sauce

  1. In a saucepan over medium heat, add the olive oil and minced garlic. Cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
  2. Add the Sriracha sauce, tomato sauce, soy sauce, and honey (or brown sugar).
  3. Reduce the heat to low and let the sauce simmer for 3–5 minutes, stirring occasionally, until slightly thickened and well combined.

Coat and Serve

  1. Place the hot wings in a large bowl and pour the warm Sriracha sauce over them.
  2. Toss until all the wings are evenly coated.
  3. Garnish with chopped fresh cilantro and serve immediately.

Serving Suggestions

Serve these Sriracha hot wings with a fresh salad, oven-baked potatoes, or a cooling yogurt-based dip. They are best enjoyed hot while the coating is crispy and the sauce is glossy and sticky.

 

Leave a Comment