Sriracha Chicken Wings are spicy, tangy, and sweet all at once. It’s one of the sauces you can put on a perfectly crispy chicken wing.
Sriracha is a very straightforward chili sauce that is made with peppers, salt, sugar, and garlic. It has a liquid consistency that is perfect to be used as a dipping sauce; or toppings for fried rice, noodles, pizzas, and sandwiches. It’s honestly very versatile. It will bring spice, tang, and sweetness to whatever dish you put it with. That’s why it’s so popular!!
The most commonly known brand of sriracha is the one from Huy Fong Foods. Contrary to what most people think, this sauce is not made in Asia. It was formulated by a Vietnamese Immigrant and it’s manufactured here in the USA~ The sauce has become so famous that a lot of brands have created their own versions. It is also so well known that it has become a general flavor for some chips and snack foods. So you know we also ’bout to make a chicken wings version of that!
But first, to make these spicy chicken wings, we need to make a perfectly crispy fried chicken!
How do you make perfectly crisp chicken wings??
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The Perfect Seasoning
When you’re making any flavored chicken, always remember that the chicken rub should be equally as good.
For me, the best seasoning combination is salt, pepper, paprika, garlic powder, and onion powder. But if you have your own combination of spices, you can use that too! Just season your chicken evenly and for the best result, let it brine for a day in the fridge. If you can’t do that, marinating it for an hour would be okay too!
The Perfect Batter
The secret to making really crispy chicken, regardless of which part you’re using, is potato starch. The starch draws out the water on the surface of the meat and creates a really crispy exterior.
Potato starch should be available in Hmart, Asian groceries, and any specialty store like Whole Foods since they sell a variety of flours over there. If you really can’t find one, you can replace it using a mixture of flour, cornstarch, and baking powder. Check this Crispy Fried Chicken recipe to know how!
The Double Fry
I know frying is not the healthiest method of cooking, so if you would like to use the air fryer, here is the Sriracha Chicken Wings – Airfried version of it. But hear me out… When you really want those jawns crispy, nothing can replace deep frying them.
After doing the first fry, take the chicken off the oil and let it rest for 2 minutes. On high heat, fry it again for another 2 minutes. This is a great method for everyone who has that sensory need for KKKKKRUUUNCH! Why double fry?? Because this will help in drawing out the water content in the meat and the batter. When the water evaporates, it allows the chicken to crisp up even more!
As a result, your chicken becomes crunchy, tasty, and juicy. If you’re making a really big batch and need to keep the chicken crispy after frying, place them on a wire rack and into the oven at 190 degrees Fahrenheit until ready to eat or use. Don’t let it sit in there for too long though otherwise, it might dry up~
Sriracha Chicken Wing Sauce
For this recipe, we used sriracha, honey, and vinegar to enhance the flavor and balance each other out. The sesame oil is like a cherry on top. If you’re allergic to sesame, feel free to leave it out. Make sure to whip up the sauce while you brine or fry so you can pour it into the chicken as soon as it comes out of the fryer. There is no need to heat up the sauce, but make sure to mix it thoroughly.
Serve the chicken as it is or with some cut-up vegetables like you would buffalo chicken wings. This is perfect for an appetizer, snack, or just a weeknight meal! Consume the sauced-up chicken right away otherwise, they can get soggy. For sure though, you’ll be able to down this in record time. I know because I did!
If you’re looking for more sauce for fried chicken, check these recipes out:
- Honey Garlic Chicken Wings
- Soy Garlic Chicken Wings
- Sweet and Spicy Fried Chicken
- Spicy Garlic Fried Chicken
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Sriracha Crispy Chicken Wings
Equipment
- Deep Pot For frying
- Wire Rack For cooling
- Large Bowl For tossing the sauce
Ingredients
- 1 lb Chicken Wings
- Vegetable Oil Enough to fill half of the pot for frying
Chicken Seasoning
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Paprika
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
Crispy Chicken Batter
- 1/3 cup Potato Starch
- 1/4 cup Water
Sriracha Sauce
- 3 tbsp Sriracha Sauce
- 1/6 cup Honey
- 1/2 tbsp Vinegar
- 1/2 tbsp Sesame Oil
Instructions
- In a small bowl, combine the chicken seasoning ingredients.
- Coat the wings evenly with the seasoning and let it sit in the fridge for about an hour to a day. The longer it sits, the better it tastes.
- After brining, add the potato starch and water, and mix thoroughly. Make sure that the consistency is not too thick that you can pick up the bowl and not too runny that it does not stick to the chicken.
- Heat up your oil. To check if it’s ready, stick a wooden chopstick in and once the oil starts boiling around the chopstick, it should be ready to use.
- Gently place the wings in the oil and fry it for 5-6 minutes. Mix in between to make sure they don't stick to each other.
- While frying the chicken, combine the sriracha sauce ingredients and mix thoroughly. Set aside.
- Remove the chicken from the oil and let it rest for about 2 minutes.
- In high heat, place the chicken back to the oil and fry for another 2 minutes.
- Remove the chicken from the oil and toss it in the sauce.
- Garnish with sesame seeds, serve, and enjoy!
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