spicy chicken wings

Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter

Korean BBQ wings

chicken wings

11⁄2 tbsp sunflower oil

tbsp sesame seeds

spring onions

tbsp rice wine vinegar

soy sauce

tbsp golden caster sugar

ginger

1½ tbsp sriracha chilli sauce

tbsp tomato ketchup

Soak 12 wooden skewers in water for at least 10 mins. To make the sauce, pour the vinegar and soy into a jug. Heat the sugar and 1 tbsp water in a small pan until the sugar has dissolved, then simmer until it turns a deep caramel colour. Standing well back as it will spit, pour in the vinegar and soy. Reduce the heat and let it bubble for a few mins, then add the remaining sauce ingredients, stir well and cook for 5 mins until smooth and thickened. Set aside.

Light the barbecue (or set your oven grill to medium). Once the coals have died down, spread out to an even layer. Cut the tips from the chicken wings, then stretch them out as straight as you can and push a skewer through the length of each wing. Brush the skin with the oil and season. Cook the wings on the barbecue or under the grill for 10 mins each side, until the chicken is cooked through and the skin is golden brown and crisp.

Remove the skewers to a large plate. Pour two-thirds of the sauce into a bowl, reserving the rest in the pan. Using a brush, coat each skewer well with the sauce from the bowl, then return them to the barbecue or grill and cook for a further 2-3 mins each side until the sauce has caramelised.

Transfer the skewers to a serving platter. Reheat the reserved sauce, adding a splash of water to loosen if needed, then drizzle over the skewers. Top with the sesame seeds and spring onions.

Baked Spicy Honey Lime Chicken Wings  tossed in a sweet and spicy sticky honey lime sauce!

Spicy Honey Lime Chicken Wings

oil ((vegetable, canola, take your pick))

salt and pepper

butter

hot sauce ((I used Frank's original hot sauce))

cilantro (finely chopped)

garlic

lime

limes

brown sugar

honey

water

corn starch

Preheat oven to 400. Line a large baking sheet with nonstick foil. Place two wire racks (like wire cooling racks, the kind you use for cookies etc) on top of the foil.

Place chicken wings in a large bowl. Drizzle with the oil and toss to coat. Place in a single layer on the wire racks (on top of baking sheet), sprinkle with salt and pepper, and bake for 30-40 minutes, turning once half way through, til crispy and golden.

While chicken wings are baking, prepare the sauce. Combine butter, hot sauce, cilantro, garlic, lime zest and juice, brown sugar, honey, and salt and pepper to a medium sauce pan. Stir over medium heat until butter is melted. Bring to a boil, then reduce to a simmer and allow to cook for 10-15 minutes.

In a small bowl whisk together cold water and corn starch. Stir mixture into the sauce until thickened. Remove from heat.

When chicken wings are done, toss in the sauce, then serve.

Super crispy sticky spicy baked chicken wings that are very easy to whip up. A great appetizer to get your taste buds buzzing.

Sticky Spicy Baked Chicken Wings

2.2 lb chicken wings (1 kg)

baking powder

rice flour

sea salt

black pepper

paprika

garlic powder

onion powder

chipotle powder

lime zest

lime juice

hot sauce (I use Cholula)

fine sea salt

sour cream

mayo

Preheat

Chop

Whilst the oven is preheating, split the chicken wings in half into the drumette and wingette (flat). Remove the wing tips (you can use them in chicken broth).  Dry the chicken wing parts with a paper towel to ensure they are completely dry.

Coat

Put the spices and baking powder in a small bowl and pour over the chicken wings in a freezer bag. Seal the freezer bag with air in like a pillow and shake the wings in the spices to ensure they are evenly and fully coated.

Bake

Place the spice coated wings onto a lightly greased wire rack over a baking sheet lined with foil or parchment paper. Bake the wings in the oven for 40-50 minutes turning half way through, until the wings are super crispy and golden.

For the chicken wings

Heat

Place all the ingredients for the chipotle lime sauce in a small skillet. Mix together the ingredients and warm together over medium high heat. Reduce by about a third until almost the thickness of honey, about 2-3 minutes. Toss the baked wings in the sauce in a large bowl and serve whilst hot, sticky and still crispy!

For the chipotle lime sauce

Stir

Stir together the ingredients for the creamy dipping sauce until fully combined.

For the creamy dipping sauce

These keto spicy chicken wings made with ghost pepper are so deliciously fiery and spicy, you will definitely feel the burn!

Ghost Pepper Wings

¼ tsp ghost pepper

butter (melted)

tsp smoked paprika

thyme

salt

tsp black pepper

tbsp coconut aminos

lemon pepper

Split the chicken wings at the joint, wash and pat dry.

Rub a little salt on the chicken wings and fry till crisp (about 10 – 15 minutes).

When the chicken is almost ready, start preparing the sauce.

In a separate pan, melt the butter on low heat and add the coconut aminos.

Add in the ghost pepper, smoked paprika, thyme, salt, black pepper, and lemon pepper.

Stir till all the spices are blended in.

Put the fried chicken wings in a bowl and stir in the sauce.

Let it cool down for a few minutes.

Serve and enjoy!

This honey garlic chicken wings recipe will bring the best Asian flavour to your dinner table. Easy to prepare, chicken wings cut, coated and oven-baked. We show you how to make a sweet, sticky, glaze to add to the chicken wings during the final cooking time. The homemade marinade is made from simple ingredients of honey, garlic, ginger, chilli and soy. Drizzle or dip the spicy sauce over the sticky chicken wings to serve as a Chinese starter. With salad at lunchtime, or serve with rice for dinner.

Honey Garlic Chicken Wings

1000 g Chicken wings (2.2 pounds) (Chopped in half)

tbsp Plain Flour

Salt & Pepper (to taste)

Spray oil

tbsp Honey (Light coloured clear runny honey is best.)

tbsp Soy Sauce

tsp Garlic Puree (or 4 crushed garlic cloves)

tsp Chilli Puree (or 1 very finely chopped red chilli)

¼ tsp Ground Ginger (or 1 tsp fresh grated ginger)

tsp cornflour (mix with 1 tbsp warm water)

Spring onions (sliced)

Sesame seeds

Preheat the oven to 210°C fan / 230°C / 450°F/ Gas mark 8.Chop the chicken wings into wingettes and drumettes (see blog post for how to)

Pat the wings dry with kitchen paper towel

In a large bowl, mix together the chicken wings, flour, salt and pepper.

Parchment

Place the flour-coated chicken on top of parchment paper, on a baking sheet or tray

Spray

Spray with oil, cook in the oven for 20 mins until nice and crispy.Whilst the wings are cooking in the oven, make the marinade.

Ingredients

Add the soy sauce, garlic, chilli, ginger and honey to a saucepan.

Boil

Cornflour

Mix cornflour with warm water, stir, making sure there are no lumps. Add into the marinade and stir for one minute.

Thicken

Turn the heat off, the sauce should thicken more as it cools, if not add more cornflour (mix with water first to prevent lumps), until at your desired thickness. If you want you can remove some sauce now, to use as a drizzle when serving.

Glaze

Once the wings have had 20 mins in the oven, remove and place into the saucepan to fully glaze wings in the sauce.

Oven

Place back on the lined baking tray and return to the oven for a further 8-10 minutes.

Remove

Remove the cooked sticky chicken wings from the oven.

Serve

Add chopped spring onions and sesame seeds and drizzle with the sauce you saved from earlier.

Homemade Marinade for Chicken Wings

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619906443/uxgq5erhe9ubz501a9m1.mp4

This honey garlic chicken wings recipe will bring the best Asian flavour to your dinner table. Easy to prepare, chicken wings cut, coated and oven-baked.
We show you how to make a sweet, sticky, glaze to add to the chicken wings during the final cooking time. The homemade marinade is made from simple ingredients of honey, garlic, ginger, chilli and soy.
Drizzle or dip the spicy sauce over the sticky chicken wings to serve as a Chinese starter. With salad at lunchtime, or serve with rice for dinner.

This Vietnamese-American fusion appetizer starts with a five-spice marinade, then gets a glaze of Honey Sriracha for a sticky, sweet, and spicy finish. The result is packed with flavor.

Oven-Baked Honey Sriracha Chicken Wings

teaspoon Chinese Five Spice Powder

MSG (optional)

ground pepper

lemon grass

cooking wine

tapioca starch

sugar

fish sauce

Sriracha hot sauce

Marinate the chicken

In a large bowl, mix together all the ingredients in the Five-Spice Marinade. Add chicken and toss to evenly coat. Marinate chicken for at least 30 minutes.

Preheat the oven

Bake the chicken

Spread the chicken in a single layer on a prepared baking sheet. Bake for 15-20 minutes. Then flip and bake for another 15-20 minutes.

Prepare the Honey Sriracha Glaze

In a small bowl, mix Sriracha and honey until combined.

Glaze and broil the wings

Brush wings with Sriracha and Honey mixture, switch oven to broil. Bake until golden brown. Flip and repeat.

Top 7 spicy chicken wings recipes from across the web

The most viewed spicy chicken wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean BBQ wings

Spicy Honey Lime Chicken Wings

Spicy Honey Lime Chicken Wings

Sticky Spicy Baked Chicken Wings

Ghost Pepper Wings

Honey Garlic Chicken Wings

Oven-Baked Honey Sriracha Chicken W...

Top 7 spicy chicken wings recipes from across the web

The most viewed spicy chicken wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean BBQ wings

Spicy Honey Lime Chicken Wings

Spicy Honey Lime Chicken Wings

Sticky Spicy Baked Chicken Wings

Ghost Pepper Wings

Honey Garlic Chicken Wings

Oven-Baked Honey Sriracha Chicken W...

The most viewed spicy chicken wings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine