Sriracha Chicken Wings

by

Drop

POSTED Thu, 16 April 2020

Serves

10

Total Time

65 MINS

Calories

332

Sweet-hot, sticky baked chicken wings are so much better when they're homemade! Sriracha chile sauce adds a fiery kick.

recipe-image

    INGREDIENTS


  • Chicken wings icon
    Chicken wings

    1 kg (about 9 ⅓)

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Salt icon
    Salt

    1 g (about ⅛ teaspoon)

  • Black pepper icon
    Black pepper

    0.5 g (about ¼ teaspoon)ground

  • Sriracha sauce icon
    Sriracha sauce

    80 g (about ¼ cup)

  • Rice vinegar icon
    Rice vinegar

    15 g (about 1 tablespoon)

  • Pineapple juice icon
    Pineapple juice

    120 g (about ½ cup)

  • Soy sauce icon
    Soy sauce

    70 g (about 3 ⅞ tablespoons)

  • Honey icon
    Honey

    85 g (about ¼ cup)

  • Salted butter icon
    Salted butter

    ¼ cup (about 57.6 g)

  • Fresh garlic icon
    Fresh garlic

    10 g (about 1 ⅔)minced

  • Ginger icon
    Ginger

    10 g (about 1 ¾ tablespoons)minced

  • Sesame seeds icon
    Sesame seeds

    as neededtoasted

  • Green onion icon
    Green onion

    as neededsliced

    METHOD


  • 1. Pre-heat oven - 221°C
  • 2. Add chicken wings, olive oil, salt and black pepper to a clean large mixing bowl
  • 3. Toss together until combined
  • 4. Transfer chicken to baking sheet
  • 5. Bake until crispy - 45 min, 221°C
  • 6. Add sriracha sauce, rice vinegar, pineapple juice, soy sauce and honey to a clean small bowl then set aside
  • 7. Add salted butter, fresh garlic and ginger to a clean saucepan
  • 8. Sauté - 2 min, medium heat
  • 9. Transfer mixture to sauce
  • 10. Simmer until thick - 20 min
  • 11. Drain chicken with paper towels
  • 12. Cover chicken with sauce
  • 13. Bake baking sheet - 5 min, 221°C
  • 14. Brush content of baking sheet with sauce
  • 15. Sprinkle with sesame seeds
  • 16. Garnish with green onion

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