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We’ve done a lot of chicken recipes on this site, especially wings. What can we say? It’s not just Hooters who can make good wings! There’s something about the fun in flavors. There was Sunny Anderson’s Caribbean Chicken Wings, Honey Balsamic Chicken Wings and traditional Hot Wings. Now, here is a version that combines several Asian flavors to create a sweet, slightly spicy and sticky sauce that may have you rudely licking your fingers. You can go to a spot that has a night dedicated to cheap wings and beer, but if you can do it at home, save yourself the trouble. It’s worth it!
If you don’t have sriracha in your kitchen, please do yourself a favor and run to get some. That’s right. Run! It is one of the best spicy ingredients you can add to your food. Don’t limit yourself to Asian dishes as it can work for a myriad of recipes. Did anyone see the chef on Food Network Challenge who created a truffle oil and sriracha foam? Crazy. It has a hefty burst of spice that lingers on the tongue from start to finish. A little goes a long way. Anyways, if you need a new way to dress up your chicken, this is great for Superbowl game day or any other day.
Sweet Chili Chicken Wings – Serves 4
2 pounds chicken wings and drummettes
1/3 cup soy sauce
1/3 cup sweet chili sauce
2 tablespoons rice wine vinegar
1/4 cup honey
1 tablespoon sesame oil
1 teaspoon chili oil
2 teaspoons sriracha
2 cloves garlic, sliced
Kosher salt
Paprika
Five spice powder
Scallions
1. Season the chicken liberally with five spice powder, paprika and salt. Spread on a flat layer on a baking sheet and slide into a preheated oven at 375 degrees for approximately 20 minutes.
2. While chicken bakes, mix the remaining ingredients in a small sauce pan over medium high heat. Once it begins to bubble, reduce to a simmer and cook until it begins to thicken.
3. Remove chicken from the oven and drop the pieces into the sauce. Coat in the sauce, cover and simmer another 5-10 minutes until sauce gets thick and dark and coats the chicken. Remove from the sauce pan and sprinkle with scallions.
Click HERE for the printable recipe.
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These shiny golden chicken wings look so tempting!
Now that’s tempting, even at 7.53am!!! Great recipe – I am always on the lookout for new ways to prepare chicken! That is a great flavour combination too!
Mmm….finger-licking good. I love this type of chicken wings…sticky and shiny! I can eat a big plate
Ohhhhh yum. Just looking at those makes me want to lick my fingers.
looks finger lickin’ good!
I don’t usually make chicken wings but I bet this would be a great marinade for some thighs or drumsticks! It looks so sticky sweet and delicious. Finger lickin good for sure.
You know how I love a good chicken recipe … and I loves me some sriracha too! So this is the best of both worlds. Call me crazy, but I think wings are one of those things that are better at home. Especially if they’re sweet and spicy like this. Yum!
You’re combining Asian flavors into a sweet, sticky sauce? Where do I sign up?!
Hello, wings!! Who needs Hooters when you can make them just as good at home.
That looks delicious… my family love all kind of sticky sweet wings, I’m sure they would enjoy those even more!
Happy Spring
Oh! You got my mouth watering…this wings look and sound delicious, very tasty
You have me drooling. I have made two versions of sriracha wings (Michael Symon’s version and the one with apricot jelly) and they have been our two favorite wings ever. So I am looking forward to trying yours! Great post.
YUM…I’m hungry, its official now! Good job as usual Duo!
Oh yum … I’m practically licking the screen right now.
Delicious. These look sweet, tangy, and spicy and extremely mouthwatering! Love chicken prepared in this way!
Look at the glaze … You don’t even have to mention sweet chilli sauce and sriracha to get me drooling. The picture alone is enough.
To quote Tina Fey, I want to go to there.
I think I have some running to do. I (gasp gasp!) have never bought a bottle of sriracha before. I know, I am a disgrace to food blogging!
What a gorgeous and delicious glaze. Mouth-watering.
I’m already licking my fingers! While I have sambal oelek, I don’t have sriracha on hand but you can bet I’ll have a bottle by tomorrow.
I might be the only one who has not tried sriracha before! I know. Bf uses it in Pho all the time but I never use it. I might just give the hot stuff a try with your recipe
Ooh… I have a bottle of sriracha in the fridge. I mentioned to someone at work, just once, that I had never tried it, and she brought me a whole bottle shortly thereafter. It’s nice to keep finding uses for it… like these wings!
I am SO making these. Did I tell you I recently crossed back over to the dark side of carnivorism? mmmmm, chicken wings….
Yay, I have Sriracha! That’s because it’s a necessity in asian cooking! Those wings look mouthwatering!
Can never have enough of wings
it’s 5.30 on a Monday afternoon, but i could sure go for some wangs and a pint right now! I’m often struck by the irony that the chicken wing is of far more use to humans than it is to the flightless chicken.
These look soooo good. And you two are the best..I just love your blog & twitter.
(Steven)
I just found your blog from your Sweet Chili chicken wing picture post on photograzing! Made your wings last night. FANTASTIC! We loved them, great recipe, thanks so much!
Just had to look up what sriracha is. For those of you who don’t know:
http://en.wikipedia.org/wiki/Sriracha_sauce
I’ll look out for it next time I visit my local Asian shop. As for the wings, they look divine. Chicken with a saucy marinade beats roast chicken any day!