These Sriracha honey chicken wings may soon overtake its rival…the Buffalo wing.
It seems that food trends come and food trends go. Some aren’t food trends at all. Some just have a slow, but steady growth in popularity. Eventually, the word spreads to a point where it seems like an overnight sensation; the uninformed would call it a food trend. Take Sriracha sauce for instance.
I remember as a kid in the south enjoying Sriracha sauce. That was more than 30 years ago! Back then we called it “Rooster Sauce”. I think we called it that because of the rooster logo that’s prominently displayed on the bottle. Plus, no one was really sure how to pronounce it.
After all those years, the sauce has finally achieved prominence in the foodie culture with an almost cult-like following. It’s not hard to understand why. Sriracha has a unique flavor with a heat level that’s not too harsh. Like the days of Tabasco’s dominance, the flavor just can’t be matched despite the many imitators that have tried. Yep, I’d say the original Sriracha sauce by Huy Fong Foods is here to stay.
Now, back to the Sriracha honey chicken wings. While there are thousands of recipes using Sriracha sauce, a natural would of course be wings. With these Sriracha honey chicken wings, we don’t vary too much from the actual flavor of the Sriracha sauce itself. Sure, we tweaked it just a bit and sweetened it up some. We really wanted the Sriracha to be the star of the show with the chicken itself playing the supporting role.
Although these Sriracha honey chicken wings are a bit on the spicy side, I can’t say they’ll water your eyes. The recipe does include chili paste to be added per taste. Feel free to add more if you want to crank up the heat. Don’t worry, this won’t effect the overall flavor profile.
For more great Sriracha sauce recipes, head on over to their site.
- 2 pounds chicken wings, cut into flats and drumettes
- 1/4 cup Sriracha sauce
- 1/4 cup honey
- 4 tablespoons butter
- 2 tablespoons granulated sugar
- 2 teaspoons garlic powder
- 1 teaspoon chili paste, or per taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon Chinese 5-spice powder
- Place the oven's rack in the center and preheat to 400°F (204°C).
- Lightly season wings with salt and pepper
- Prepare a baking sheet by lining it with parchment paper or aluminum foil, lightly greased with cooking spray. Place wings on the prepared baking sheet, keeping each wing from touching one another. Do not crowd.
- Bake wings for 20 minutes. Remove and flip wings over. Return to the oven and continue to cook for another 20 minutes. Wings are done when cooked through and golden brown or an instant-read meat thermometer registers 165°F (74°C).
- While the wings are cooking, combine all sauce ingredients in a medium saucepan. Heat over medium heat while stirring. Continue to cook until sauce reaches an even consistency and is well blended. Remove from heat and allow to slightly cool.
- Remove wings from oven and place in a large mixing bowl.
- Pour sauce over wings and toss until wings are completely coated.
- Transfer wings to a platter and serve.