Sriracha Chicken Wings

Look, you're probably going to put hot sauce on your wings, but the pro move is to put it IN them: Zakary Pelaccio’s recipe has you make your own Charred-Chili Sriracha, then brine a bucket of wings in that heavenly liquor (i.e., you win!). (Note: Plan ahead, since wings require 24 hours of brining.)
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  • Level: Intermediate
  • Total: 45 min
  • Active: 15 min
  • Yield: 6 servings
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3/4 cup sriracha, from recipe, or store-bought

1/2 cup fish sauce

3 tablespoons white vinegar

1/3 cup sugar

2 tablespoons salt

1 2/3 cups Water


2 1/4 pounds chicken wings, cut in half

1 quart grapeseed oil

3 cups rice flour

1 1/2 cups tapioca flour


  1. Brine: Combine brine ingredients in a medium bowl. Place chicken wings in another bowl. Pour brine over wings and mix with your hands. Cover bowl with plastic wrap, and store in the refrigerator 24 hours.
  2. Wings: Place a colander over a larger bowl. Drain the brined wings, reserving the brine in the bowl beneath (discard, or boil 10 minutes and save for future wing brining). Remove chicken wings to a baking sheet fitted with a metal rack. Set aside to bring to room temperature, 30 minutes.
  3. Fill a heavy-bottomed pot halfway with grapeseed oil and heat to 325 degrees F. Meanwhile, in a bowl, mix together rice and tapioca flours. Dredge wings in the flour. Fry in small batches until golden brown, 8–10 minutes (depending on wing size, it could take a little more or less time to cook). Shake off excess oil and remove cooked wings to a sheet rack.
  4. Assembly: Arrange wings on a serving platter with a side of sriracha sauce for dipping. (To make traditional buffalo wings, combine 1 cup sriracha with 3 tablespoons melted butter. Toss with wings and serve.)
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