Crispy Honey Garlic Sriracha Wings Food
CRISPY HONEY SRIRACHA CHICKEN WINGS
The honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective, technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
- Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
- Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 28.7 g, Cholesterol 59.4 mg, Fat 14.3 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 3.9 g, Sodium 3151.9 mg, Sugar 24 g
HONEY & SRIRACHA HOT WINGS
Enjoy crisp hot wings straight from the oven - no need for deep-frying - with this clever recipe. Eat unglazed or try our honey and sriracha glaze
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h
Number Of Ingredients 9
Steps:
- Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs.
- Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
- Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.
Nutrition Facts : Calories 367 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.1 milligram of sodium
CRISPY HONEY GARLIC SRIRACHA WINGS
You won't have to choose between sweet and spicy with these finger-licking wings from Dennis Prescott of Dennistheprescott.
Provided by Reynolds KitchensR
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Place wings in a large bowl and drizzle with sesame oil. Season with sea salt, and toss so all of the wings are coated in the oil.
- In a bowl, combine honey, soy sauce, fish sauce, lime, ginger, garlic and sriracha.
- Cover bowl with foil and set aside.
- Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Place a baking rack on top of the foil. Lay out your wings in a single layer on the rack, leaving space between each piece of chicken. Bake, turning halfway through, for 50-55 minutes until the skin is nice and crispy.
- Reserve 2 tablespoons of the sauce. Brush the remaining sauce over the top and bottom of your chicken wings and bake for 10 minutes until they're golden brown and caramelized.
- Remove from oven and transfer wings to a serving platter. Brush the reserved sauce over the wings, and sprinkle with green onions and sesame seeds. Serve immediately.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 40.9 g, Cholesterol 96.5 mg, Fat 21.7 g, Fiber 1.4 g, Protein 37.2 g, SaturatedFat 4.3 g, Sodium 2363.3 mg, Sugar 35.9 g
CRISPY HONEY GARLIC SRIRACHA WINGS
You won't have to choose between sweet and spicy with these finger-licking wings from Dennis Prescott of Dennistheprescott.
Provided by Reynolds KitchensR
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Place wings in a large bowl and drizzle with sesame oil. Season with sea salt, and toss so all of the wings are coated in the oil.
- In a bowl, combine honey, soy sauce, fish sauce, lime, ginger, garlic and sriracha.
- Cover bowl with foil and set aside.
- Line 2 baking sheets with Reynolds Wrap® Aluminum Foil. Place a baking rack on top of the foil. Lay out your wings in a single layer on the rack, leaving space between each piece of chicken. Bake, turning halfway through, for 50-55 minutes until the skin is nice and crispy.
- Reserve 2 tablespoons of the sauce. Brush the remaining sauce over the top and bottom of your chicken wings and bake for 10 minutes until they're golden brown and caramelized.
- Remove from oven and transfer wings to a serving platter. Brush the reserved sauce over the wings, and sprinkle with green onions and sesame seeds. Serve immediately.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 40.9 g, Cholesterol 96.5 mg, Fat 21.7 g, Fiber 1.4 g, Protein 37.2 g, SaturatedFat 4.3 g, Sodium 2363.3 mg, Sugar 35.9 g
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