The perfect Crispy Wings with Honey and Sriracha Chilli Sauce Recipe! Enjoy these Sriracha Extra Hot & Honey Wings – a perfect balance of sweet and fiery heat for the ultimate Asian-style appetizer. Baked to crispy perfection without the need for deep frying!
- Prep the Oven and Rack
Preheat your oven to 120°C. Place a wire rack inside a large baking sheet. Baking the wings on a rack rather than directly on the pan allows hot air to circulate all around them, making the chicken much crispier. - Dry and Season
Pat the wings thoroughly dry with a clean kitchen towel—moisture is the enemy of crunch! Transfer them to a large bowl. - In a small bowl, mix the salt, pepper, and baking soda.
- Sprinkle the chicken with the seasoning and mix it with your hands to coat it. There isn’t enough seasoning to fully coat the chicken, but you need to make sure the seasoning is evenly spread over the entire surface.
- Arrange the wings in a single layer on the rack. Bake at 120°C for 30 minutes. They will look pale and dry—this is exactly what you want! Note: They are still raw at this point, so do not taste them yet.
- Increase the oven temperature to 230°C (or 250°C if your oven allows). Once the oven reaches the temperature, bake for 25 to 30 minutes, flipping halfway through, until they are deep golden brown and very crispy. Let them rest for 5 minutes after taking them out; this helps the skin crisp up even further.
- While the wings rest, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add the honey and stir until dissolved. Pour in the Oriental Express Sriracha and cook, stirring constantly, for 2 to 3 minutes until the sauce reduces slightly and thickens.
