Description
Love sweet and spicy? These baked honey Sriracha chicken wings are for you. A savory Vietnamese, Chinese, and American fusion with a sticky glaze!
Ingredients
Scale
Chicken Marinade
- 2 lbs chicken wings (about 20 pieces)
- 1/2 teaspoon Chinese five spice powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon garlic powder (can sub with fresh garlic, about 4 large cloves)
- 1 tablespoon minced lemongrass (optional)
- 1 tablespoon Shaoxing cooking wine (can omit if you don't have it)
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
Glaze
- 1 tablespoon honey
- 2 tablespoons Sriracha
Instructions
- Marinate the chicken: In a medium mixing bowl, add Chinese five spice powder, ground black pepper, garlic powder, lemongrass, cooking wine, honey, sriracha, soy sauce, oyster sauce, and fish sauce. Mix until combined. Add chicken wings and toss evenly to coat. Marinate for at least 30 minutes or overnight covered in the fridge for best results.
- Preheat and bake: Preheat oven to 400°F. Spread chicken in a single layer on a wire rack over a baking sheet. Bake for 30-35 minutes, flipping halfway through.
- Prepare glaze: In a small bowl, mix Sriracha and honey until combined.
- Broil and finish: Brush wings with glaze, switch oven to broil (400°F for about 2 minutes). Broil until golden brown. Flip and repeat. Transfer to a serving platter and enjoy! You can also top the wings with toasted sesame seeds or thinly sliced green onions for a beautiful finish.
- Prep Time: 5 minutes
- Marinating Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American, Chinese, Fusion, Vietnamese-American Fusion