Print

Sriracha Honey Buttered Crispy Baked Oven Fried Wings

  • Author: The Kitchen Whisperer
  • Yield: 4-6 1x

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Did you make this recipe?
Leave a review

Ingredients

Wings

  • 4 lbs chicken wings, halved at joints, wingtips discarded (save for stock)
  • 1 Tbl baking powder
  • 1 1/2 tsp smoked paprika

Sriracha Honey Butter Sauce

  • 8 Tbl unsalted butter
  • 1/31/2 cup Sriracha (go with more if you want more heat)
  • 1/4 cup honey
  • 1 tsp salt
  • 1 Tbl lime juice

Instructions

  1. Line rimmed baking sheet with aluminum foil, and set rack inside.
  2. Carefully dry chicken wings with paper towels.
  3. Place wings in a bag, add the baking powder and smoked paprika.
  4. Shake evenly.
  5. Place on rack, leaving slight space between each wing.
  6. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours. This draws out the moisture.
  7. Adjust oven rack to upper-middle position and preheat oven to 450°F.
  8. Add chicken wings and cook for 20 minutes.
  9. Flip wings and continue to cook until crisp and golden brown, 15 minutes. The wings will not be done yet.
  10. While the wings are cooking, make your Sriracha honey butter sauce.
  11. In a medium saucepan over medium heat, add the butter gently stirring until melted.
  12. Once the butter melts, add in the Sriracha, honey, salt and lime juice whisking to incorporate.
  13. Cook for 5-10 minutes until heated through.
  14. Remove from heat and set aside.
  15. When the wings are done, place them in a large bowl (can do in batches) and pour half of the sauce over top.
  16. Gently toss and place the wings back on the rack/pan and place back in the oven for 10-15 minutes, flipping them over halfway through the cooking time.
  17. Cook until the internal temp is 165F.
  18. Remove from the oven and dip each one in the rest of the sauce letting it drip off.
  19. Top with chopped cilantro and sesame seeds.

Notes

If you want to pressure cook these, omit the baking soda.

  1. In an 8 quart pressure cooker, add the wings, smoked paprika and 1 1/2 cups chicken stock. Pressure cook on high for 10 minutes and then perform a quick release.
  2. While the wings are cooking make the sauce per the directions above.
  3. Line a rimmed pan with foil and place a cooling rack on top. Lightly spray the rack.
  4. Set the oven to broil with the oven rack in the upper third of the oven.
  5. Gently remove the wings from the pressure cooker with tongs and place on the rack; discard the cooking liquid.
  6. Place the wings in the oven and broil for 5 minutes each side.
  7. Remove the pan from the oven and slather on some sauce.
  8. Return to the broiler for 5 minutes.
  9. Flip the wings over, cover with more sauce and broil for 5 more minutes or until they are nicely charred.
  10. Place the sauce in a container for serving.
Recipe Card powered byTasty Recipes