Honey-Sriracha Glazed Buffalo Wings

by White on Rice Couple on January 20, 2011

Buffalo Wings Recipe

Buffalo wings are fairly hard to pass up at a party, unless you’re a vegetarian. And if that’s the case, there’s always a platter of crispy celery and carrots with the bonus buffalo wing sauce for  our veg-head friends. So everyone wins at our parties.

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’t 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’s been a huge hit. The sauce doesn’t 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’s a deadly addicting combination.

Anything with spice or sriracha based blast is alway on our radar and there’s 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’ll have plenty of cooking fun with this book.

photo buffalo wingsWe 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’s 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’s the complete list of our chicken wing recipes.

Honey Sriracha Chicken Wings

Yield: Serves 6-8

Total Time: 30 min

Adapted from The Sriracha Cookbook.

Ingredients:

  • 4 lbs. (1820g) Chicken Wings, tips removed, rinsed, and patted dry
  • 1 c (225g) unsalted Butter
  • 2/3 c (155ml) Sriracha
  • 1/2 c (120ml) orange blossom Honey
  • 2 t (10g) Sea Salt
  • juice of 1 Lime
  • chopped fresh cilantro for garnish
  • sesame seeds for garnish
  • flour for dredging chicken wings (@1/2 c)
  • oil for deep frying, preferably grape seed or peanut oil

Directions:

preheat oven to 200°F

  1. Fill a wide thick-bottomed pan with about 1 1/2" of oil. On med-high, heat to 350°F (if dip a wooden chopstick in oil, bubbles should come off of it). While oil heats, put flour in a medium bowl and toss the chicken wings in the flour to coat them. Lightly shake off excess flour.
  2. When oil is hot, fry chicken wings in batches. (Add just enough chicken wings to create a singular layer so you don't overcrowd the pan.) Fry the chicken wings for about 5 minutes, flip them, then fry for another 5 minute or until golden and crispy, As each batch finishes, place on an oven safe dish, cover with foil, and place in oven to keep warm while you cook the rest of the chicken wings.
  3. While frying the chicken wings, melt butter in a medium saucepan over low heat. Add sriracha, honey, sea salt and lime juice, then stir to combine. Keep warm over low heat.
  4. When ready to serve, toss chicken wings with sriracha-honey sauce, plate, and garnish with cilantro and sesame seeds.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



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{ 37 comments… read them below or add one }

1 Liz January 20, 2011 at 4:42 am

I know I wouldn’t be able to resist a plate of these!

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2 Blog is the New Black January 20, 2011 at 4:52 am

Wow, this looks awesome. Lots of amazing flavors going on!

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3 delphcotecuisine January 20, 2011 at 6:21 am

what a wonderful recipe, it looks so yummy
Delphine

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4 Lydia (The Perfect Pantry) January 20, 2011 at 6:39 am

Glorious! Sweet and Sriracha — can’t think of a better combination. Might even get me to watch some football.

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5 Cookin' Canuck January 20, 2011 at 7:18 am

I will definitely be checking out that sriracha cookbook. We go through bottles of the fiery sauce pretty regularly. I can’t think of a better way to enjoy the Superbowl than with a plate of these wings nearby.

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6 Oui, Chef January 20, 2011 at 7:48 am

As someone who attend college in Syracuse NY (about 800 years ago), not far from the birthplace of Buffalo wings, I know a thing or two about them, and am always on the lookout for a great new twist on these babies. As good as the honey-sriracha sounds, I’m thinking your recipe with the fish sauce-sriracha combo would be killer. I’ll be testing both soon! – S

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7 Sukaina January 20, 2011 at 8:39 am

Right, I just had buffalo wings at TGI Fridays and your pics and recipe puts their wings to total shame. Homemade is always better eh?! It was this very Sriracha sauce post that originally brought me to your blog! Great post and pics as usual!

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8 Kristin January 20, 2011 at 1:04 pm

I think we’ll be making these for dinner tonight, they look awesome! I did however notice that your pounds to kilograms conversion for the chicken is incorrect. 4 pounds is less than 2 kilograms (2000g) certainly not seven!

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9 White on Rice Couple January 20, 2011 at 2:15 pm

Thanks Kristin for the kg correction. Don’t know that number came up. That’s what we get for doing the math at midnight after a long day. Recipe is corrected now.
T & D

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10 Fran January 20, 2011 at 4:11 pm

Darn it! You’ve done it again. I just finished my last bite of dinner and your stunning photos have me craving wings now. LOL The color of that pan of wings is what did me in. It’s going to be very very cold this weekend, so I’m thinking a batch of these will be the perfect antidote to shivering all weekend. :)

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11 Deanna January 20, 2011 at 5:46 pm

Do you think these would still taste as good if I baked them like you did in your sriracha chicken wings recipe? It seems like with the butter added in the sauce, baking them might be a good way to cut some calories. Although, if I’m having chicken wings for dinner I probably shouldn’t be worrying about calories.

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12 White on Rice Couple January 20, 2011 at 9:51 pm

Baking works great too. We’ll have a post coming up soon talking about that, but feel free to cook the wings however you like (bake, fry, grill, etc.)

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13 The Sriracha Cookbook January 23, 2011 at 11:45 pm

You can absolutely bake these! Toss the wings with three tablespoons of oil. Place them on a foil-lined baking sheet and bake them in a 450°F oven for 25-30 minutes. Toss with the sauce, garnish and serve! Enjoy!

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14 Sherry January 20, 2011 at 8:12 pm

I may have been living under a rock, but I’ve never heard of orange blossom honey… Where would one find such a thing and can other types of honey be substituted?

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15 White on Rice Couple January 20, 2011 at 9:49 pm

We tend to see orange blossom honey a lot down here since there are all of the orange orchards. The bee keepers are setting up their hives in the orchards and it gives the honey a particular accent. We’ll see it even in the regular grocery stores. Feel free to use whichever honey you like or can find. It won’t make much difference in the end.

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16 Belinda January 21, 2011 at 12:16 am

your photos made me drooling!! I love sriracha! Thanks for the posting, and I definately will find the Sriracha Cookbook!

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17 Darla @ Bakingdom January 21, 2011 at 5:22 am

Oh my. The hubster is a major fan of all things hot sauce, and we’re always up for Buffalo wings…he’s going to love this new variation! thanks!

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18 Cubicle January 21, 2011 at 8:32 am

I love chicken wings…and I LOVE sriracha! This recipe looks so good!!!

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19 Vicki @ Wilde in the Kitchen January 21, 2011 at 9:04 am

As a native Buffalonian I love anything spicy that resembles a buffalo wing. Bring on the heat, I’m no quitter! This recipe looks delicious. I might have to give it a try, instead of my usual homemade buffalo sauce, next time.

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20 White on Rice Couple January 21, 2011 at 9:52 am

If you love the heat, you might want to try our prime-time heat bringer, our Sriracha Chicken wings we did last year. Hot sauce for grown ups!

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21 Cookie January 21, 2011 at 10:02 am

Anything with Siracha is good at our house! I might actually order the book!

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22 Georgia @ The Comfort of Cooking January 21, 2011 at 8:16 pm

Oh my goodness, these look incredible… and spicy! Just my kind of thing, and my husband’s, too. He would go nuts for these little guys. Thanks for sharing your beautiful photography and this wonderful recipe! I’ll have to try it sometime.

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23 susan January 22, 2011 at 7:09 am

that’s a lot of Siracha! Yet won’t keep me from making these. Could be the perfect food for Super Bowl Sunday!

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24 Carolyn Binder January 22, 2011 at 10:12 am

I am making these for movie night tonight! I think Eric will love them! Thanks for another great recipe and best wishes from http://www.cowlickcottagefarm.com

PS: I must plant some passion fruit this year! Those cocktails look amazing.

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25 Jenn {Cookies Cupcakes Cardio} January 22, 2011 at 8:24 pm

Those wings look delicious :) I can’t wait to make them. I have never tried deep frying my own wings, I usually bake them in the oven, but you made it seem easy. Also, thanks for the tip on the book!

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26 marla {family fresh cooking} January 22, 2011 at 9:20 pm

A book dedicated to Sriracha – fabulous… Bet these honey wings were mighty tasty! They sure look it.

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27 Diana January 22, 2011 at 9:33 pm

I go back and forth between a sriracha and tapatio addiction. Will have to try making this recipe with each!

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28 Dana Zia January 23, 2011 at 9:07 am

Just tried to subscribe to your whole enchilada and went to the dreaded page that says, “server can’t be found” I was able to subscribe to the food only link. So just thought you’d like to know. Yummy chicken recipe!!

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29 White on Rice Couple January 23, 2011 at 11:13 am

Thanks Dana.

It seems there must have been something missing when we copied over the link. The new link is fixed.
Full Email Subscription

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30 Cooking Agents January 23, 2011 at 2:41 pm

you guys have the best recipes! these look so delicious.

i tried your oatmeal cookies early this week and they were a huge success at work! thanks. =)

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31 White on Rice Couple January 23, 2011 at 3:06 pm

Thanks guys. Glad you loved the cookies too!

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32 The Sriracha Cookbook January 23, 2011 at 11:40 pm

This post is great! Your photography is always beautiful! I’m so glad/flattered that you fried these up! Viva la Sriracha!

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33 Ashleigh @ simplehonestreal.blogspot.com October 23, 2011 at 1:04 pm

Those look phenomenal! Have you ever tried this sriracha sauce? It is preservative free and really good! Better than the rooster sauce.

http://organicvillefoods.com/products/condiments/sriracha-sauce/

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34 White on Rice Couple October 23, 2011 at 2:07 pm

Hi Ashleigh,
Thanks for sharing! We haven’t seen this brand before. We mostly use our homemade sriracha now, but it is great to find excellent brands to buy as back up.

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35 Daphne November 1, 2011 at 6:24 pm

I tried both this sauce and the other sriracha chicken wing recipe on your site, and that one wins, hands down. I found this one far too oily and thin in comparison. Thanks so much for that recipe – we love it (and other recipes of yours)!

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36 BradK January 14, 2012 at 7:18 pm

Sriracha meet Wing. Wing meet Sriracha. This is a marriage in heaven. The additional flavors of lime, sesame, and cilantro give it a nice Thai kick. A great recipe!

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37 slywlf May 27, 2012 at 5:04 pm

Oh my! I am one of many people who, having heard of Sriracha just had to buy a bottle, then had no clue what to do with it. Having a craving for wings this Memorial Day weekend I was browsing the web looking for something simple yet different. Not ten minutes after I found this I was making it, though with a slight scandalous substitution (I have a violent milk allergy, so butter was not an option). I can now say – having carefully washed the stinging sauce off my face – that this is my new go-to recipe when I want wings! A luscious balance of heat, sweet and citrusy savor – Bravo!

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