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Crispy Baked Sriracha Honey Wings
Crispy baked wings finished with a delicious siracha honey glaze. They’re the perfect combination of sweet and spicy!
Baked wings that are actually crispy! How? Bicarbonate of soda (baking soda) and a double bake. First, bicarbonate of soda increases the alkalinity of the chicken skin, which makes it brown and crisp up better and faster. You’re only adding a very small amount – not enough to coat the chicken, but enough to increase its pH. Second, baking your wings at a very low temperature before roasting them on high helps to dry them out and render out some of the fat, which make for delicious, crispy wings. It’s a process, but it’s so worth it!
- Prep Time: 5 minutes
- Total Time: 1 hour
- Yield: 5 as a snack/starter 1x
- Category: Chicken
Ingredients
Scale
For the chicken:
- 1 kg chicken wings, halved at the joint
- ½ tsp fine sea salt
- ½ tsp black pepper
- ½ tsp bicarbonate of soda (baking soda)
For the sriracha honey sauce:
- 60 g unsalted butter
- 2 tbsps honey
- 120 g sriracha
Instructions
- Heat your oven to 120℃. Place a wire rack in a large baking tray – cooking the wings on the rack rather than directly on the baking tray allows the hot air to circulate around the wings, making for crispier chicken.
- Pat the wings dry with some clean kitchen towel – moisture is the enemy of crispiness! Transfer them to a large bowl.
- Add the salt, black pepper and bicarbonate of soda to a small bowl and mix until well-combined.
- Sprinkle the seasoning over the chicken and toss with your hands to coat. There isn’t enough seasoning to coat the chicken as such, but you want to ensure that the seasoning is evenly spread throughout.
- Arrange the wings in a single layer on the wire rack. Bake the wings at 120℃ for 30 minutes then take them out of the oven. They will look pale and dry, and that’s the point! Note: they are still raw at this point, so don’t go in for a bite (at this stage, they won’t look appetising so I doubt you’ll want to anyway).
- Increase the oven temperature to 230℃, or, if possible, 250℃. Once your oven is up to temperature, roast the wings for 25 to 30 minutes, flipping them halfway through, or until golden and crisp. Let them rest for 5 minutes – this will help them crisp up even more.
- While the wings are resting, make the sriracha honey sauce. Melt the butter in a small saucepan over medium heat. Add the honey and stir to dissolve. Add the sriracha and cook, stirring almost constantly, until slightly reduced and thickened, 2 to 3 minutes.
- Transfer the wings to a large bowl. Add the sriracha honey sauce and toss to coat. Serve immediately – enjoy!
