Honey-Sriracha Chicken Wings

Total Time:
50 min
Prep:
50 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 cup honey
  • 1/2 cup sriracha
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • Juice of 1/2 lime (about 1 tablespoon)
  • Canola or peanut oil, for frying
  • 1 3/4 cups cold water
  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 pounds chicken wings (14 to 16 pieces), split and tips removed
  • 2 scallions, thinly sliced on an angle, for garnish
Directions
  • Whisk together the honey, sriracha, soy sauce, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.

  • Fill a large Dutch oven halfway with canola oil and heat over medium-high heat to 350 degrees F. Place a wire rack in a rimmed baking sheet and set aside. Whisk together the cold water, cornstarch, flour, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth. Add the chicken and toss to coat.

  • Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; work in batches and try to keep the wings separated in the oil. Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F., 8 to 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat. Transfer to a serving plate and sprinkle with the scallions.


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