James Martin Sriracha Chicken Wings recipe is a fiery, sticky, and addictive treat that elevates the humble chicken wing into a gourmet snack. James Martin is known for bold flavors, and here he combines the heat of Sriracha chili sauce with the sweetness of honey and the tang of lime to create a glaze that is perfectly balanced. Unlike deep-fried wings that can be greasy, these are baked until crisp and then tossed in the bubbling sauce, making them easier to cook at home and slightly lighter—though you’ll want plenty of napkins!
Try More Chicken Recipes:
- James Martin Southern Fried Chicken
- James Martin’s Slow Cooker Chicken Chasseur
- James Martin Spatchcock Chicken
Why You Will Love This Sriracha Chicken Wings Recipe:
- Perfect Balance: The sauce hits every note: spicy from the chili, sweet from the honey, salty from the soy, and sour from the lime.
- Oven-Baked Crispiness: You get a great crunch without the hassle or mess of a deep fat fryer.
- Sticky Glaze: The sauce reduces down to a thick, lacquer-like coating that clings to every wing.
- Crowd Pleaser: These are the ultimate game-day food or party appetizer that vanish in minutes.
- Customizable Heat: You can adjust the amount of Sriracha to make them scorching hot or pleasantly mild.
James Martin Sriracha Chicken Wings Ingredients
The Wings
- 1kg Chicken wings (tips removed, separated into drums and flats)
- 1 tbsp Baking powder (aluminum-free) – James’s trick for crispy skin
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Vegetable oil
The Sriracha Glaze
- 4 tbsp Sriracha sauce (or more for extra heat)
- 3 tbsp Honey
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar (or Apple Cider Vinegar)
- 1 tbsp Butter
- 1 Lime, juiced
- 1 clove Garlic, grated
- Garnish: Sesame seeds, sliced spring onions (scallions), fresh coriander
How To Make James Martin Sriracha Chicken Wings
- Prep and Dry: Pat the chicken wings extremely dry with paper towels. Moisture prevents crisping.
- Coat for Crunch: In a large bowl, toss the wings with the vegetable oil, salt, pepper, and baking powder. The baking powder changes the pH of the skin, allowing it to bubble and crisp up like fried wings.
- Bake: Preheat oven to 200°C (400°F). Arrange the wings in a single layer on a wire rack set over a baking sheet (lined with foil for easy cleanup). Bake for 40 to 45 minutes, flipping halfway through, until the skin is golden brown and crispy.
- Make the Sauce: While wings are baking, combine the Sriracha, honey, soy sauce, vinegar, butter, lime juice, and grated garlic in a small saucepan. Simmer over medium heat for 3 to 5 minutes until the sauce thickens and becomes syrupy.
- Toss: Remove the crispy wings from the oven and place them immediately into a large bowl. Pour the hot glaze over them. Toss vigorously until every wing is coated in the sticky red sauce.
- Garnish: Transfer to a serving platter and sprinkle generously with sesame seeds, chopped spring onions, and coriander.
Recipe Tips
- Dry them well: I cannot stress this enough—wet wings steam instead of roast. Spend an extra minute drying them with paper towels.
- Use baking powder: Baking powder (not soda) changes the pH of the chicken skin, allowing it to dry out and crisp up exactly like fried chicken.
- Don’t over-sauce: Toss the wings just before serving. If they sit in the hot sauce for too long, they will lose that satisfying crunch.
- Adjust the heat: If you want a milder wing, increase the amount of honey and butter. For extra heat, add a pinch of chili flakes to the sauce.
What To Serve With Sriracha Chicken Wings Recipe?
These Sriracha Chicken Wings pack a punch, so cooling sides are essential. Serve them with crunchy Celery and Carrot Sticks and a bowl of Blue Cheese Dip or Ranch Dressing to tame the heat. For a more substantial meal, they pair perfectly with Sweet Potato Fries or a refreshing Asian Slaw made with cabbage, edamame, and sesame dressing.
How To Store Leftovers Sriracha Chicken Wings?
- Refrigerate: Store leftover wings in an airtight container for up to 3 days.
- Freeze: You can freeze cooked wings (without the sauce ideally, but glazed is fine) for up to 2 months.
How To Reheat Leftovers Sriracha Chicken Wings?
Important Rule: Don’t skip the wire rack. If you bake the wings directly on the baking sheet, they will sit in their own rendered fat and become soggy rather than crispy. Air circulation underneath is key to that “fried” texture.
- Oven: Place wings on a baking sheet and heat at 180°C for 10-15 minutes. This helps re-crisp the skin slightly, though they won’t be as crunchy as fresh wings due to the sauce.
- Air Fryer: Air fry at 170°C for 5 minutes for the best result.
FAQs
Sriracha has a distinct kick. To temper the heat, mix the Sriracha with melted butter and a generous drizzle of honey or maple syrup. The fat from the butter and the sugar from the honey will balance the spice level, making it more palatable for those sensitive to heat.
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Check Price: £12.50 »It is usually best to bake the wings plain or with a dry rub first to get them crispy. If you add the sauce too early, the sugars may burn, and the skin will become soggy. Toss the cooked, crispy wings in the warm sauce just before serving.
Pat the wings completely dry with paper towels before seasoning. Coating them lightly in baking powder (not baking soda) before baking helps draw out moisture and creates a bubbly, fried-like texture even when cooked in the oven.
More Chicken Recipes:
Sriracha Chicken Wings Nutrition Facts
Serving Size: 6 wings
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 120mg
- Sodium: 980mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 32g
James Martin Sriracha Chicken Wings
Course: Appetizers, Sides, Dinner, LunchCuisine: Asian Fusion, BritishDifficulty: Easy4
servings10
minutes50
minutes320
kcalJames Martin Sriracha Chicken Wings Recipe is the ultimate spicy snack for bold flavor lovers. It is made with crispy baked chicken wings, spicy Sriracha sauce, sweet honey, and a splash of zesty lime juice. The result is a sticky, finger-licking glaze that perfectly balances heat with sweetness over crunchy skin. It is perfect for Game Day gatherings or a fun weekend party platter.
Ingredients
- The Wings
1kg Chicken wings (tips removed, separated into drums and flats)
1 tbsp Baking powder (aluminum-free) – James’s trick for crispy skin
1 tsp Salt
1/2 tsp Black pepper
1 tbsp Vegetable oil
- The Sriracha Glaze
4 tbsp Sriracha sauce (or more for extra heat)
3 tbsp Honey
2 tbsp Soy sauce
1 tbsp Rice vinegar (or Apple Cider Vinegar)
1 tbsp Butter
1 Lime, juiced
1 clove Garlic, grated
Garnish: Sesame seeds, sliced spring onions (scallions), fresh coriander
Directions
- Prep and Dry: Pat the chicken wings extremely dry with paper towels. Moisture prevents crisping.
- Coat for Crunch: In a large bowl, toss the wings with the vegetable oil, salt, pepper, and baking powder. The baking powder changes the pH of the skin, allowing it to bubble and crisp up like fried wings.
- Bake: Preheat oven to 200°C (400°F). Arrange the wings in a single layer on a wire rack set over a baking sheet (lined with foil for easy cleanup). Bake for 40 to 45 minutes, flipping halfway through, until the skin is golden brown and crispy.
- Make the Sauce: While wings are baking, combine the Sriracha, honey, soy sauce, vinegar, butter, lime juice, and grated garlic in a small saucepan. Simmer over medium heat for 3 to 5 minutes until the sauce thickens and becomes syrupy.
- Toss: Remove the crispy wings from the oven and place them immediately into a large bowl. Pour the hot glaze over them. Toss vigorously until every wing is coated in the sticky red sauce.
Garnish: Transfer to a serving platter and sprinkle generously with sesame seeds, chopped spring onions, and coriander.
Notes
- Dry them well: I cannot stress this enough—wet wings steam instead of roast. Spend an extra minute drying them with paper towels.
Use baking powder: Baking powder (not soda) changes the pH of the chicken skin, allowing it to dry out and crisp up exactly like fried chicken.
Don’t over-sauce: Toss the wings just before serving. If they sit in the hot sauce for too long, they will lose that satisfying crunch.
Adjust the heat: If you want a milder wing, increase the amount of honey and butter. For extra heat, add a pinch of chili flakes to the sauce.
