How to Make Sriracha Chicken Wings 🍗🥵🔥

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

1. 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

2. 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

3. Make the Starch Batter

   In another bowl, whisk the potato starch with water until a thin, lump‑free batter forms.

   Time: PT2M

4. 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

5. 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

6. 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

7. 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

8. 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