sticky soy and sriracha chicken wings
- ½ cup (125ml) sriracha hot chilli sauce+
- ⅓ cup (120g) honey
- 2 tablespoons soy sauce
- 2 cloves garlic, crushed
- 1kg chicken wings sour cream, to serve
- Preheat oven to 180°C. Place the sriracha, honey, soy and garlic in a large bowl and mix to combine. Reserve ⅓ cup of the marinade and set aside. Add the chicken to the bowl and toss to combine. Cover and refrigerate for 20 minutes.
- Place the chicken on 2 large lightly greased baking trays lined with non-stick baking paper. Cook, turning halfway and brushing with reserved marinade, for 30–35 minutes or until golden and sticky. Serve with the sour cream. Serves 4.
+ Sriracha hot chilli sauce is a spicy and tangy sauce, originally from Thailand. It’s commonly used in Thai and Vietnamese dishes, and is available from the Asian aisle in most supermarkets and from Asian supermarkets.
Tip: You can also use the soy and sriracha marinade by brushing over a whole chicken before roasting, or on lamb cutlets or pork fillet.
Hot chicken wings are one of my husband‘s favourite foods - and he now prefers my (Donna’s!) ”homemade” wings (with this recipe) to any he’s had at any restaurant! Their supercharged kick is second to none.