Sriracha Crispy Chicken Wings
Sriracha Chicken Wings is spicy, tangy, and sweet all at once. It’s one of the sauce you'll love putting on a perfectly crispy chicken wings.
Servings: 3
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!