Sriracha Honey Sesame Chicken Wings

Serves 3–4

Ingredients:

  • 1kg chicken wings
  • 2 tbsp baking powder
  • 1 tbsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika

Sticky Glaze:

  • ½ cup honey (i like using the Pick n Pay Hot Honey Brand for added zing)
  • ⅓ cup Indomex Sriracha Sauce
  • 1 tbsp Indomex rice vinegar
  • ½ tsp Indomex Sesame Oil

Garnish

  • Toasted Sesame Seeds
  • Chopped Coriander
  • Finely chopped red chilli (optional(

Method:

  • Preheat the oven to 220°C.
  • Line a baking tray with foil (trust me on this one).
  • In a bowl, combine the baking powder, salt, pepper, and smoked paprika.
  • Toss the chicken wings in the seasoning mixture until evenly coated.
  • Arrange the wings on the prepared tray and bake for 15 minutes. Turn the wings over and bake for another 15 minutes.
  • Remove the wings from the oven and transfer them to a large bowl.
  • In a separate bowl, whisk together the honey, sriracha sauce, rice vinegar, and sesame oil until smooth and glossy.
  • Toss the par=cooked wings in the glaze until fully coated. Return them to the oven and bake for a further 10–15 minutes, until sticky, caramelised, and lightly browned (I like to push them until they are quite charred in places).
  • Remove from the oven and sprinkle generously with toasted sesame seeds, chopped coriander and diced red chilli (optional).
  • Serve immediately with plenty of serviettes

Delicious with potato wedges or a side of Asian Slaw