Recipe courtesy of Ronnie Woo
Recipe courtesy of Ronnie Woo
Watch how to make this recipe.
Honey, Cilantro and Sriracha Baked Chicken Wings
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 223
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 107 mg
- Sodium
- 248 mg
You can never go wrong with chicken wings because they are easy to cook, delicious and inexpensive. In this recipe, I make a sweet and spicy sauce that creates the perfect flavor explosion. Plus, these chicken wings are baked so they're easier to throw together.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 223
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 107 mg
- Sodium
- 248 mg
Ingredients
Directions
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15m
Easy
CLASS
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- In a wide shallow bowl, whisk together the rice flour, chili powder, garlic powder, onion powder, salt and pepper.
- Pat the chicken dry with a paper towel. Coat each piece evenly in the spice mixture and place it on the prepared baking sheet, leaving at least an inch between each piece. Bake the chicken wings until golden brown, 40 to 45 minutes.
- Meanwhile, combine the butter, honey, Sriracha, brown sugar, fish sauce, garlic and cilantro in a small saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, 3 to 4 minutes, then immediately remove from the heat.
- Transfer the wings to a large bowl. Drizzle the warm butter mixture over the baked chicken wings and gently toss with tongs. Serve and enjoy!
