Sweet 'N' Spicy Sriracha Chicken Wings

Prep Time
Cook Time
Ready In

"From our newspaper The Sunday Times. Have not included 2 hours to marinade in the fridge in the times. Submitted for You Want What!? A Recipe Posting Game."

Original recipe yields 4 servings


  • Serving Size: 1 (456.9 g)
  • Calories 518.9
  • Total Fat - 12.9 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 900.5 mg
  • Sodium - 1304.6 mg
  • Total Carbohydrate - 31.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 24.3 g
  • Protein - 68.3 g
  • Calcium - 57.7 mg
  • Iron - 9.8 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.1 mg

Step 1

Use a sharp knife to remove and discard the wing tips, or alternatively freeze for later use to make stock, from wings and cut wings in half at the joint.

Step 2

Place garlic, ginger, honey, soy sauce and oil in a big sealable plastic bag and add the chicken pieces to the marinade; seal the bag and toss to coat in marinade and then place in the fridge for up to 2 hours to marinate.

Step 3

Heat a flat barbecue plate or chargrill pan over medium-high heat.

Step 4

Remove chicken pieces from the marinade, reserving excess marinade.

Step 5

Cook the chicken wings, turning frequently, for 20 to 25 minutes or until browned and cooked through and transfer to a big bowl using tongs.

Step 6

Meanwhile combine reserved marinade and sauce ingredients in a saucepan and bring to the boil over medium-high heat then reduce heat to low and simmer for 2 - 3 minutes.

Step 7

Pour sauce over cooked chicken wings and toss wings through sauce.

Step 8

Pile wings on to a serving plate and sprinkle with the sesame seeds, spring onion and herbs, if using.

Tips & Variations

No special items needed.



Excellent flavors...I used my cast iron skillet...loved the change from cooking either in the oven or in hot oil...I sprinkled them with cilantro...my choice of herb...this really does have a nice sweet and spicy taste...made for "Bill Board" tag game...

review by:
(6 Mar 2017)


Delicious! And loved using a grill pan to make these! Thanks for sharing!

review by:
(13 Feb 2017)