Crispy Sriracha & Peanut Chicken Wings

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The crispiest oven baked chicken wings, coated in a sriracha & honey glaze then topped with salted peanuts. These are insanely good!

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crispy sriracha & peanut chicken wings

Incredibly crispy oven baked chicken wings, glazed in a spicy honey glaze & finished with roasted peanuts. Homemade chicken wings don’t get better than this!

We’re making these wings fried chicken style, with a spicy buttermilk marinade & a cornflour dredge (this is the secret to getting insanely crispy chicken wings!). We’re not stopping there though because we’re also glazing the crispy wings in a spicy honey glaze then finishing with some roasted peanuts, mint & chilli, for extra crunch!

These wings are super quick & easy to make & are a guaranteed crowd pleaser…

If you’re looking for a side to serve with these chicken wings, take a look at our collection of side dish recipes. I’d recommend going for some Asian slaw & batch of duck fat oven chips!

What You’ll Need

  • Chicken Wings – This recipe uses whole chicken wings, so don’t worry about trimming them! You’ll need 14 wings, which is roughly 1kg.
  • Sriracha – A Thai hot sauce made from chilli & peppers. This is available in most supermarkets & is used in this recipe for both the marinade & glaze.
  • Peanuts – These wings are finished with a sprinkle of roughly chopped peanuts, finely chopped mint & some chilli flakes. I’d recommend using ready made roasted & salted peanuts for this (I use KP) but feel free to roast your own if you prefer.
  • Oil – Make sure to use a neutral cooking oil with a high smoked point. I’d recommend using vegetable oil.
  • Buttermilk Brine – Marinating chicken wings in buttermilk, flavours & tenderises the meat. We’re flavouring ours with sriracha & sesame oil.
  • Cornflour Dredge – For a super crispy coating, our wings are dredged in cornflour before cooking. Our dredge consists of cornflour, smoked paprika & cayenne pepper.
  • Spicy Honey Glaze – We’re glazing our crispy wings with a super simple glaze, consisting of honey, sriracha, butter & lime juice.
crispy peanut wings

How To Make Crispy Sriracha & Peanut Chicken Wings

The full, printable recipe card for these chicken wings can be found at the bottom of this post!

  1. Buttermilk Marinade – First, we’re marinating our chicken wings in buttermilk to tenderise & flavour the meat (like when you make fried chicken!). To do this, we combine buttermilk, sriracha & sesame oil in a bowl then add in our wings. We then leave the wings in the fridge for at least an hour (or overnight). Make sure to use a plastic bowl/container as the buttermilk can react with metal.
  2. Cornflour Dredge – To give our wings a super crispy coating, we’re going to be dredging them in cornflour before cooking. To do this, we whisk together cornflour, smoked paprika & cayenne pepper in a bowl then add in the wings (one at a time) & toss to coat completely. We then transfer the dredged wing to a wire cooling rack whilst we do the rest.
  3. Baking – To get the crispiest chicken wings, we heat up a tray of oil in a preheated oven until it is smoking hot (this will take around 10 minutes, so we let the oil heat up whilst we dredge the wings). We then carefully add in the wings & cook in for 25 minutes, flipping them over after 15.
  4. Making The Glaze – Whilst our wings are cooking, we make the glaze. For this, we simply place butter, sriracha, honey & lime juice into a saucepan then cook over a medium heat until melted. We then continue cooking for 2-3 minutes more until the glaze is thickened slightly.
  5. Glazing – To glaze the chicken wings, we brush the warm glaze all over then return them to the oven & cook for 6-8 minutes, until sticky & caramelised.
  6. To Serve – To serve our wings, we transfer them to plates then sprinkle over roughly chopped salted peanuts, finely chopped mint & a few chilli flakes. There’s also a wedge of lime on the side.
buttermilk marinade
cornflour dredge

What To Serve With Chicken Wings

These crispy sriracha & peanut chicken wings make a great snack on their own! To make them into a meal, pair them with one of our side dish recipes. I’d recommend going with our Asian slaw & some duck fat oven chips

Crispy Baked Chicken Wings Tips & Tricks

  • Marinade In Buttermilk – Marinating chicken wings in buttermilk for at least an hour, adds flavour & tenderises the meat. Adding sriracha to the buttermilk, also adds another layer of spice!
  • Dredge In Cornflour – Coating the wings in cornflour before cooking them, gives them a super crispy coating. Make sure to get your tray of oil smoking hot, for the crispiest wings.
  • Glaze At The End – Brushing the glaze onto the chicken wings just before they finish cooking stops it from burning. The glaze only needs to be cooked for 5 minutes or so, to make the wings nice & sticky!
crispy chicken wing

Equipment Used

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More Main Course Recipes To Try!

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Crispy Sriracha & Peanut Chicken Wings

The crispiest oven baked chicken wings, coated in a sriracha & honey glaze then topped with salted peanuts. These are insanely good!
Prep Time15 minutes
Cook Time30 minutes
Marinating Time1 hour
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Asian
Servings: 14 Wings
Author: Ben Racey

Equipment

  • Large Roasting Tray
  • Small Saucepan
  • Mixing Bowls
  • Plastic Container
  • Wire Cooling Rack
  • Pastry Brush

Ingredients

  • 14 Chicken Wings Around 1 kg Of Wings

Marinade

  • 300 g Buttermilk
  • 20 g Sriracha
  • 15 g Sesame Oil

To Cook

  • 3 tbsp Vegetable Oil
  • 160 g Cornflour
  • tsp Smoked Paprika
  • ½ tsp Cayenne Pepper

Glaze

  • 40 g Unsalted Butter
  • 20 g Sriracha
  • 20 g Runny Honey
  • 1 Lime, Juiced

To Serve

  • 40 g Roasted & Salted Peanuts Roughly Chopped
  • 1 tsp Finely Chopped Mint
  • ¼ tsp Chilli Flakes
  • 1 Lime Cut Into Wedges

Instructions

Marinade

  • Place the buttermilk, sriracha & sesame oil into a mixing bowl then whisk to combine.
  • Add in your chicken wings & mix so that they all get coated in the marinade.
  • Transfer your wings & marinade to a plastic container then leave to marinade in the fridge for at least an hour (or overnight).

Cooking

  • Preheat an oven to 200°c/180°c fan (392°f/356°f).
    Add 3 tbsp of veg oil into a large roasting tray, place in the oven & leave to get smoking hot.
  • In the meantime, place the cornflour, smoked paprika & cayenne into a mixing bowl. Season with salt & pepper then whisk together.
  • Take your wings out of the buttermilk & toss in the cornflour, one at a time then place onto a wire cooling rack.
  • Next, take your hot tray of oil out of the oven then carefully add in your chicken wings (use a pair of tongs!).
  • Cook the wings for 15 minutes then flip over & cook for 10 minutes more.

Glaze

  • Whilst your wings are cooking, make the glaze! To do this, place the butter, sriracha, honey & lime juice into a small saucepan then set over a medium heat.
  • Cook the glaze, stirring regularly until everything is melted then continue cooking for 2-3 minutes until thickened slightly.
  • Once the wings are cooked, brush the glaze all over them then return to the oven & cook for 6-8 minutes, until caramelised & sticky.
  • In the meantime, mix together the peanuts, mint & chilli flakes.
  • When your wings are ready, transfer them to plates then sprinkle over the peanuts. Serve with lime wedges.

Notes

1. Cooking In An Aga – Cook the wings in the roasting oven, on the second from bottom set of runners.
2. Marinade – These wings need to be marinated for at least an hour or overnight. Make sure to store them in a plastic container as the buttermilk can react with metal. If you’re not a fan of sesame oil, feel free to leave it out.
3. Chicken Wings – This recipe uses whole chicken wings, which I’d recommend getting from your local butcher! These are best served straight away as they won’t reheat very well. Although they could be eaten cold.
4. Peanuts – To make things easier, I would recommend using ready made/shop bought roasted & salted peanuts. I used KP salted peanuts.

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