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!
Servings: 14 Wings
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
- 1½ 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.