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Honey Sriracha Wings

Honey Sriracha Wings

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The Windsor's Honey Sriracha Wings

It's grilling season soon! Now that warmer weather is upon us, getting out of doors is on everyone’s mind, especially after this particularly harsh winter. Host the best-ever cookout with The Windsor's Chef Kristine Mana-ay’s Honey Sriracha Chicken Wings recipe. It took home the top honors winning Best Wings in NYC last October at the annual Wingfest, making it the perfect dish for any Father’s Day barbecue.

Mana-ay, executive chef at The Windsor, a high-end sports bar with two locations in New York City, is known for her gourmet comfort food. The Windsor combines American bar classics with Europe’s spirited social sensibility. It is a welcoming neighborhood venue for relaxed drinking and dining in the heart of the West Village and Park Avenue.


Chicken Wings

  • 12 chicken wings
  • 0.25 Teaspoon onion powder
  • 0.25 Teaspoon paprika
  • 0.25 Teaspoon Old Bay seasoning
  • 0.25 Teaspoon garlic powder
  • 0.25 Teaspoon salt
  • 0.5 Cup flour

For marinade

  • 2 Cups buttermilk
  • 1 Teaspoon salt
  • 0.25 Teaspoon Old Bay seasoning
  • 1 Teaspoon black pepper

Honey Sriracha sauce

  • 1 Cup Sriracha
  • 1.5 Tablespoons chopped ginger
  • 2 Tablespoons scallions
  • 0.25 Cup honey


Calories Per Serving326

Folate equivalent (total)22µg6%

Riboflavin (B2)0.3mg19.6%

Honey Sriracha Wings

These tender honey sriracha wings are easy to make, and SO DELICIOUS! You can cook them on the grill, or bake them in the oven. The combination of sweet and spicy makes the chicken wings irresistible, and they pair with any of your favorite dipping sauces.

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Honey Sriracha Chicken Wings


For the wings:

  • 3 pounds chicken wings skin removed
  • 1 tablespoon vegetable oil
  • 2 teaspoons ground coriander
  • 1/2 teaspoon garlic salt
  • ground pepper

For sauce:

  • 6 tablespoons butter
  • 1/3 cup sriracha
  • 2 tablespoons honey
  • 1 lime juiced
  • 1/2 orange juiced
  • 3 tablespoons cilantro


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1. Are you a food blogger and want to be featured in the summer issue of Foodie Crush mag? Then this Friday Fave is for you! Just send me a photo of your favorite kitchen tool snapped with your camera phone. It’s so super easy and will take all of about 2 minutes of your non-blogging/non-tweeting/non-recipe developing time. Click! Check out the deets here.

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Honey Sriracha Chicken Wings Recipe on the Rotisserie

Hockey season, football season, and basketball season are well underway, which means that you will need delicious snack foods, like these Honey Sriracha Chicken Wings on the Rotisserie. These sticky wings are spicy and crispy with that barbecue flavor that you love. Easy to make for a quick meal when served with a salad or perfect for pairing with your other favorite game day delicacies. This wing recipe is sure to please everyone, especially when paired with a cooling yogurt dip so even people who are a little more sensitive to spice can enjoy these tingly wings.

Honey Sriracha Chicken Wings Recipe on the Rotisserie




freshly ground black pepper

  1. The night before, toss wings in a mixture of salt and baking powder. Place on a rack set into a baking sheet and allow them to dry in the fridge, uncovered until you are ready to grill. Approximately 24 hours.
  2. Combine the yogurt, cucumber, sugar, lime juice, and sea salt. Mix and refrigerate until needed.
  3. When you’re ready to grill, preheat the grill to 350°F. Season the wings with paprika, salt, pepper, and sugar. Fill the Napoleon Rotisserie Basket with the seasoned wings.
  4. Grill the wings in the rotisserie basket for 60 minutes, or until 160°F inside.
  5. Make the sauce by heating a saucepan with the sesame oil over low heat. Bloom the ginger and garlic until fragrant, then add the sriracha, honey, lime juice, and soy sauce. Bring to a gentle simmer. Mix the cornstarch and water, adding them to the simmering sauce, stirring until the sauce has thickened.
  6. Remove the wings from the grill and place a grill topper like the Napoleon Stainless Steel Grilling Wok or PRO Stainless Steel Topper over direct heat.
  7. Toss the wings in ¾ of the freshly made sauce and place them into the topper to get crispy.
  8. Serve the wings drizzled with the remaining sauce and some cool dip.

Honey Sriracha Chicken Wings on the Rotisserie tick all of the boxes when it comes to BBQ finger food - sticky, sweet, and slightly spicy. They’re a lighthearted take on the spicy wing that everyone can enjoy. What’s your favorite BBQed game day recipe? Share your recipes, grilling stories, and photos to our social pages like Grills Facebook and Instagram using the hashtags #GameDayBBQ and #NapoleonGrills.

Happy Grilling!

Sticky Sriracha Honey Chicken Wings

Is there anything more glorious than a chicken wing, so sticky it leaves a coating on your fingers, forcing you to lick them off? I think not. And these here wings are the stickiest of all the sticky wings my friends. Just take a moment to appreciate those glossy chicken wings right there. Thing of beauty, isn’t it?

These baked chicken wings couldn’t be easier. The glaze is a mixture of spicy Sriracha (that old pantry staple), honey and soy sauce. Give it a mix, add the wings and toss to make sure they’re fully coated.

Into the oven they go with their vibrant red glaze and after a few tosses, turns and a little more basting, out they came looking like this. I mean, seriously now. It took all my will-power not to dive right in but once I did, you guys, I can’t even explain to you how freaking delicious these were. If I had a bucket-full in front of me, I would’ve scoffed the whole lot. No jokes. Serve these with copious amounts of chilled beer and many, many napkins. Trust me.

How to make honey sriracha sauce:

To make this easy honey sriracha sauce recipe, simply…

  1. Simmer all the ingredients in a saucepan. Simmer it as long as needed to reach the desired consistency. If you want a thicker sauce for dipping, Simmer for 5-10 minutes.
  2. Serve. It’s perfect with chicken that’s cooked in a variety of ways.

How to Cook Chicken Wings

There are a lot of ways you can cook chicken wings, but baking leads to a tender and crispy wing, with a lot less fat than deep frying, and it’s an easy way to make them with much mess. It takes about 30 minutes in the oven on 400 degrees, turning once.

Another great way to cook chicken wings is in the air fryer. If you have one, you’re going to love how quick these are to make. Just pop them in the air fryer for 20 minutes on 400 degrees. Give the basket a shake halfway through cooking.

While the wings are cooking, put together the Honey Sriracha sauce. It requires just 5 ingredients that you might already have on hand, and it comes together in just a few minutes.

Mix up the sauce in a pan over medium-high heat until bubbly, then turn it down and whisk occasionally as it thickens, about 5 minutes. Turn off the heat and set it aside until the wings are ready.

After the 30 minute bake time, remove the wings and baste them with the sauce. Be generous and coat the top side of the chicken wings.

Switch the oven to broil, with the top rack lowered to the 2nd row. This will help keep the splatter and flare ups to a minimum. You’ll want to keep a close eye on the wings as they broil. They only need about 3 minutes per side.

Once one side begins to crackle and pop, remove the tray and slather the sauce on the other side of the wings. Broil for 3 minutes.

If you want to add more sauce to the wings, you can toss them in a bowl with any remaining sauce.

A memorable buffalo or chicken wing recipe is all about having a great sauce, one that will keep people licking their fingers between every touchdown hoorah. Adding a bit of heat and lively spice doesn&rsquot hurt either and if your guests leave the party with their palates till tingling, then you know you have a winning recipe.

Our buffalo wing repertoire normally will have mild selection (for the quitters) and an amped up, spice packed wing variation for the more daring and bold friends. Both are great, but the buffalo wings that are kicked up on the scoville level are so much more fun to eat.

We have a siriracha chicken wing recipe that we developed last year and it&rsquos been a huge hit. The sauce doesn&rsquot have butter, so yay for less calories, but it has a ton of umami flavor from hot sauce and fish sauce. When both are combined together, it&rsquos a deadly addicting combination.

Anything with spice or sriracha based blast is alway on our radar and there&rsquos a new book by Randy Clemons, who is quite possibly the number one sriracha fan. Randy has a new book out, appropriately called, The Sriracha Cookbook , that is filled with beautifully photographed recipes full of this sweet/spicy/tangy hot sauce. If you love Sriracha hot sauce, or any hot sauce for that matter, you&rsquoll have plenty of cooking fun with this book.

The Sriracha Cookbook: We were drawn to his sriracha honey buffalo wings that included plenty of sweet orange blossom honey to balance out the heat. And it contains plenty butter to make it extra rich and special. His sriracha honey wings are a great variation and alternative to our other sriracha wings because of the balance of sweet and spice. Adding the bright pop of fresh lime juice makes his recipe over the top wonderful.

The fun part about Randy&rsquos honey-glazed sriracha buffalo wings is that you can substitute the recipes with any of your favorite hot sauces and the results will probably be equally fantastic.

Here&rsquos all our Chicken Wings Recipes if you&rsquore hungry for more

How long to bake chicken wings at 400 degrees?

The wings will bake for about 50 minutes, but maybe a little less depending on how your oven runs! I know that probably sounds like forever, but it’s worth it! I promise. And during this time you can prepare your spicy sweet sriracha sauce.

I love this sweet and spicy sriracha sauce because it’s made with sriracha, honey, butter, and spices! AKA ALL OF THE YUMMY THINGS. You’ll cook this combination of delicious ingredients on the stove top, and then brush them onto the baked wings. Then you’ll crank up the broiler on your oven and bake the wings for an additional 4-5 minutes. This final stage is so important for crisping! Because broiling really seals the sauce into the wings and creates that crunchy skin we all know and love.

These wings are spicy, crunchy, and saucy on the outside. But tender, meaty, and luscious on the inside. And this recipe makes 3 pounds of wings, so definitely enough to serve hungry friends. But if you plan on feeding a large crowd, I encourage you to multiply this recipe as needed. Because they fly off the tray! I made these for a bunch of boys last weekend and all I can say is HOLY COW – they were a huge hit!

More Chicken Wings Recipes:

More Sriracha Recipes:

If you try this spicy chicken wings recipe, leave a comment below, or snap a photo and post it to instagram using the #BakerbyNature hashtag. Knowing you made a recipe and enjoyed it always makes my day! xoxo