Smoky Honey Sriracha Wings
- Daniel
- Feb 25, 2023
- 2 min read
Updated: 4 days ago
I realized that I'd never shared this recipe before. This is my go-to wings recipe for every occasion or whenever I am craving some sticky spicy wings. The ingredient list may seem long, but the recipe is pretty easy and simple.
Just sit the wings in the brine for 12 to 48 hrs. Combine all the ingredients of the rub while waiting for the brine and allow the oven to do the job. You can prepare the sauce while baking the wings. It is pretty straightforward.
You can add equal parts honey and sriracha according to your palate and preference. I am a little bit of a wuss as you can see that I use a 1:2 ratio. Be sure to use the best honey that you can find and afford, and not some man-made syrup. You can use maltose or maple syrup too. But you'll have to change the name of this dish.
Ingredients:
(Serve 2)
Brine:
Chicken Wing Flats, 500g
Water, 500g
Liquid Smoke, 5g
Rub:
Granulated Sugar, 75g
Dark Muscovado Sugar, 75g
Smoked Paprika, 30g
Garlic Powder, 2 TBSP
Black Pepper, 1 TBSP
Ginger Powder, 1 TBSP
Onion Powder, 1 TBSP
Mushroom Powder, 1 TBSP
Sauce:
Pure Honey, 55g
Sriracha, 25g Adjust To Preference
Liquid Smoke, 5g
Mirin, 1 TBSP
Toasted Sesame Oil, 2 TBSP
Wings:
Sea Salt, Pinch
White Pepper, Pinch
Sesame Seeds, Pinch
Parsley Finely Chopped, Pinch
Equipment:
Oven
Sauce Pot
Directions:
Prepare the Brine
In a large bowl, combine water, salt, sugar, and aromatics of your choice.
Submerge chicken wings in the brine.
Cover and chill in the fridge for 12 to 48 hours.
Make the Dry Rub
In a bowl, combine your spice blend: paprika, garlic powder, brown sugar, chili powder, or any preferred mix.
Stir well and set aside.
Store extra rub in an airtight container in the fridge for future use.
Bake the Wings
Preheat oven to 220°C (425°F).
Drain the brined wings and discard the liquid.
Pat dry and arrange in a single layer on a parchment-lined baking tray.
Coat both sides of the wings with the dry rub.
Season lightly with salt and white pepper.
Bake for 15 minutes.
Flip the wings and replace parchment paper if needed.
Bake for another 12 to 15 minutes until lightly crisp and caramelized.
Don’t worry if they look dark—it's the sugar caramelizing.
Prepare the Sauce
In a saucepot over medium heat, combine honey, sriracha, liquid smoke, and mirin.
Stir and bring to a gentle simmer.
Taste and adjust for sweetness or heat.
Remove from heat and stir in toasted sesame oil.
Set aside.
Finish and Serve
Toss the baked wings in the prepared sauce until evenly coated.
Drizzle any pan juices over the top for extra flavor.
Transfer to a serving plate.
Garnish with sesame seeds and chopped parsley.
Serve immediately while hot and sticky.
Sticky, spicy and chickenlicious...
Finger-lickin'-good...
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