Sriracha Chicken Wings
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.
- Chicken wings
1 kg (about 9 ⅓)
- Olive oil
2 tablespoons (about 27.3 g)
- Salt
1 g (about ⅛ teaspoon)
- Black pepper
0.5 g (about ¼ teaspoon)ground
- Sriracha sauce
80 g (about ¼ cup)
- Rice vinegar
15 g (about 1 tablespoon)
- Pineapple juice
120 g (about ½ cup)
- Soy sauce
70 g (about 3 ⅞ tablespoons)
- Honey
85 g (about ¼ cup)
- Salted butter
¼ cup (about 57.6 g)
- Fresh garlic
10 g (about 1 ⅔)minced
- Ginger
10 g (about 1 ¾ tablespoons)minced
- Sesame seeds
as neededtoasted
- Spring onion
as neededsliced
INGREDIENTS
- 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 spring onion
METHOD
Make this recipe in the Drop Recipes App
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