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.
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’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.
Honey Sriracha Chicken Wings
Yield: Serves 6-8
Total Time: 30 min
Chicken wings can be prepared in different ways to achieve their crispness: fried or baked, with flour or not. To make them extra crisp, you can pre-poach (or pre-boil) them first to render off any excess fat. Visit this write up on different ways to prepare chicken wings. This recipe shows a fried technique, but you can certainly bake the wings to make them crispy.
Adapted from The Sriracha Cookbook.
- 4 pounds (1820g) Chicken Wings, tips removed, rinsed, and patted dry
- 1 cup (225g) unsalted Butter
- 2/3 cup (155ml) Sriracha
- 1/2 cup (120ml) Honey
- 2 teaspoons (10g) Kosher or Sea Salt
- juice of 1 Lime
- chopped fresh cilantro for garnish
- sesame seeds for garnish
- flour for dredging chicken wings (@1/2 cup)
- oil for deep frying, preferably grape seed or peanut oil
- 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.
- 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.
- 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.
- When ready to serve, toss chicken wings with sriracha-honey sauce, plate, and garnish with cilantro and sesame seeds.
Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.