How to Make Sriracha Chicken Wings
How to Make Sriracha Chicken Wings 🍗🥵🔥 is a easy American recipe that serves 4. 250 calories per serving. Recipe by Chef Chris Cho on YouTube.
Prep: 22 min | Cook: 17 min | Total: 49 min
Cost: $5.70 total, $1.42 per serving
Ingredients
- 1 pound Chicken Wings (fresh, skin on)
- 0.5 teaspoon Salt (kosher or sea salt)
- 0.25 teaspoon Black Pepper (freshly ground)
- 0.25 teaspoon Paprika (sweet paprika preferred)
- 0.25 teaspoon Garlic Powder (granulated)
- 0.25 teaspoon Onion Powder (granulated)
- 1/6 cup Honey (liquid honey, preferably mild)
- 3 tablespoons Sriracha Sauce (adjust to heat preference)
- 0.5 tablespoon White Vinegar (helps balance sweetness)
- 0.5 tablespoon Sesame Oil (toasted sesame oil for flavor)
- 1/3 cup Potato Starch (for a light, crispy coating)
- 1/4 cup Water (room temperature)
- 2 cups Vegetable Oil (high smoke point for deep frying)
Instructions
Season and Brine the Wings
In a large mixing bowl combine the chicken wings with salt, black pepper, paprika, garlic powder, and onion powder. Toss to coat evenly and let sit at room temperature for about 15 minutes to allow the flavors to penetrate.
Time: PT15M
Prepare the Sriracha Glaze
While the wings brine, whisk together honey, sriracha sauce, white vinegar, and sesame oil in a separate bowl until smooth.
Time: PT5M
Make the Starch Batter
In another bowl, whisk the potato starch with water until a thin, lump‑free batter forms.
Time: PT2M
Heat the Oil
Pour vegetable oil into the deep‑fry pot to a depth of about 2 inches. Heat over medium‑high heat until it reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
First Fry – Cook the Wings
Working in batches, dip each wing into the starch batter, letting excess drip off, then carefully lower into the hot oil. Fry for 5–6 minutes, or until the wings are just cooked through and lightly golden.
Time: PT6M
Temperature: 350°F
Coat with Sriracha Glaze
Remove the wings with tongs and place in a large bowl. Pour the prepared sriracha glaze over them and toss until every wing is evenly coated.
Time: PT2M
Second Fry – Crisp the Coating
Return the glazed wings to the hot oil for an additional 2 minutes to set the glaze and create a crisp exterior.
Time: PT2M
Temperature: 350°F
Drain and Serve
Using tongs, lift the wings onto a wire rack set over paper towels to drain excess oil. Serve hot, optionally garnished with sliced green onions or sesame seeds.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 0g
Dietary info: Gluten-Free, Nut-Free
Allergens: Honey, Sesame
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Salt: Sea Salt
- Instead of Honey: Maple Syrup
- Instead of Sriracha Sauce: Chili Garlic Sauce
- Instead of White Vinegar: Apple Cider Vinegar
- Instead of Sesame Oil: Peanut Oil
- Instead of Potato Starch: Cornstarch
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
Equipment Needed
- Mixing Bowl
- Whisk
- Deep Frying Pot or Dutch Oven
- Tongs
- Wire Rack
- Paper Towels
- Thermometer (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Season and brine the wings for flavor penetration
- Heat oil to the correct temperature (350°F) before frying
- Second fry to set the glaze and achieve crispness
Chef Tips from the Video
- Dry the wings thoroughly after brining for a better crust
- Use a candy or deep‑fry thermometer for precise oil temperature
- For extra flavor, add a pinch of smoked paprika to the seasoning blend
Troubleshooting
Wings are soggy after frying
Make sure the oil is at 350°F before adding wings and do a second fry to set the glaze.
Glaze is too thin and slides off
Add a little more honey or reduce the sauce slightly over low heat to thicken before tossing.
Oil splatters and causes burns
Pat the wings dry after brining and before battering; use a splatter guard if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to retain crispness
Freezer: Freeze cooked wings in a single layer, then transfer to a zip‑top bag for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Season the wings and refrigerate up to 2 hours before cooking
- Prepare the sriracha glaze ahead of time and store in the fridge for 24 hours
- Fried wings can be reheated in a 350°F oven for 5‑7 minutes to regain crispness
Frequently Asked Questions
What is the cultural significance and history of Sriracha Chicken Wings in American cuisine?
Sriracha Chicken Wings blend classic American bar‑food fried wings with the popular Thai‑inspired sriracha sauce, reflecting the recent wave of Asian‑American flavor fusion that has become a staple at sports bars and casual gatherings across the United States.
What are the traditional regional variations of spicy chicken wing dishes in the United States?
In the U.S., wing variations range from Buffalo’s vinegar‑based hot sauce in the Northeast to honey‑garlic in the South and Korean‑style gochujang‑glazed wings on the West Coast. The sriracha version adds a sweet‑heat profile that sits between these styles.
How is Sriracha Chicken Wings traditionally served in American bar settings?
They are typically served hot, tossed in a glossy glaze, and placed on a platter with celery sticks and a side of ranch or blue‑cheese dressing for dipping, often enjoyed with a cold beer.
What occasions or celebrations is Sriracha Chicken Wings traditionally associated with in American culture?
These wings are popular at sports events, Super Bowl parties, casual get‑togethers, and as a crowd‑pleasing appetizer at birthday celebrations or backyard barbecues.
What makes Sriracha Chicken Wings special or unique in American fusion cuisine?
The combination of a light potato‑starch coating, a double‑fry technique, and a sweet‑spicy honey‑sriracha glaze creates a crisp exterior with a sticky, flavorful finish that stands out from traditional Buffalo or BBQ wings.
What are the most common mistakes to avoid when making Sriracha Chicken Wings?
Common errors include frying at the wrong oil temperature, overcrowding the pot, not drying the wings before battering, and skipping the second fry, all of which can lead to soggy or burnt wings.
Why does this Sriracha Chicken Wings recipe use potato starch instead of regular flour for the coating?
Potato starch creates a lighter, crispier crust and is naturally gluten‑free, which helps the glaze adhere without becoming gummy, unlike wheat flour which can produce a heavier coating.
Can I make Sriracha Chicken Wings ahead of time and how should I store them?
Yes, you can season and refrigerate the wings up to 2 hours before cooking, and the glaze can be prepared a day ahead. Store cooked wings in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven to retain crispness.
What texture and appearance should I look for when making Sriracha Chicken Wings?
The wings should have a golden‑brown, slightly glossy exterior from the glaze, a crisp bite from the double‑fry, and the meat inside should be juicy and fully cooked to an internal temperature of 165°F (74°C).
How do I know when the Sriracha Chicken Wings are done cooking?
The wings are done when the oil returns to a steady 350°F after the second fry, the glaze is set and slightly caramelized, and a meat thermometer inserted into the thickest part reads 165°F (74°C).
What does the YouTube channel Chef Chris Cho specialize in?
Chef Chris Cho’s YouTube channel focuses on quick, approachable Asian‑inspired home cooking, offering step‑by‑step tutorials that blend classic techniques with modern flavor twists for everyday cooks.
How does the YouTube channel Chef Chris Cho’s approach to Asian‑fusion cooking differ from other cooking channels?
Chef Chris Cho emphasizes minimal equipment, high‑heat techniques like stir‑frying and deep‑frying, and uses pantry‑friendly ingredients, making his Asian‑fusion recipes more accessible to home cooks compared to channels that rely on specialty tools or hard‑to‑find ingredients.
Last updated: September 2, 2026
