Honey-Sriracha Chicken Wings

Prep Time
40 min
Cook Time
8 min

Fried wings tossed in a spicy sweet sauce.



cup honey
cup sriracha
cup soy sauce
tbsp sesame oil
Juice of 1/2 lime (about 1 tbsp)
Canola or peanut oil, for frying
1 ¾
cups cold water
cup cornstarch
cup all-purpose flour
Kosher salt and freshly ground black pepper
lb(s) chicken wings (14 to 16 pieces), split and tips removed
scallions, thinly sliced on an angle, for garnish


Step 1

Whisk together the honey, sriracha, soy sauce, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.

Step 2

Fill a large Dutch oven halfway with canola oil and heat over medium-high heat to 350ºF. Place a wire rack in a rimmed baking sheet and set aside. Whisk together the cold water, cornstarch, flour, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth. Add the chicken and toss to coat.

Step 3

Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; work in batches and try to keep the wings separated in the oil. Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350ºF., 8 to 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat. Transfer to a serving plate and sprinkle with the scallions. 

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