James Martin Sriracha Chicken Wings

These James Martin Sriracha Chicken Wings are sticky, spicy and packed with bold flavour. The skin turns beautifully crisp in the oven, while the glaze clings to every bite with a perfect balance of heat, sweetness and garlic. They are simple to prepare and ideal for sharing, whether for a weekend treat or casual gathering. The recipe is easy to follow and takes around 50 minutes from start to finish.

Ingredients

For the Chicken Wings

• 1.2kg chicken wings, split at the joints and tips removed
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder

For the Sriracha Glaze

• 4 tbsp sriracha sauce
• 2 tbsp runny honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, finely minced
• 1 tbsp unsalted butter

To Serve

• 1 tbsp sesame seeds
• 2 spring onions, finely sliced
• Lime wedges

How to Make James Martin Sriracha Chicken Wings

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place a wire rack on top so the heat can circulate and crisp the wings evenly.
• Season the wings: Pat the chicken wings dry with kitchen paper. Place them in a large bowl with olive oil, salt, pepper, smoked paprika and garlic powder. Toss well so every piece is evenly coated.
• Bake until crisp: Arrange the wings in a single layer on the rack. Bake for 35 to 40 minutes, turning once halfway through, until golden brown and crisp.
• Make the glaze: While the wings are baking, place sriracha, honey, soy sauce, rice vinegar, garlic and butter into a small saucepan. Heat gently over a low flame, stirring until the butter melts and the sauce thickens slightly.
• Glaze the wings: Remove the wings from the oven and transfer to a large bowl. Pour over the warm sriracha glaze and toss well until evenly coated.
• Finish and serve: Return the glazed wings to the tray and bake for a further 5 minutes so the sauce becomes sticky. Sprinkle with sesame seeds and spring onions before serving with lime wedges.

Tips for the Best Sriracha Chicken Wings

How do I make the wings extra crispy?

Always pat the wings completely dry before seasoning. Baking them on a rack allows hot air to circulate, which helps the skin crisp rather than steam.

Can I adjust the heat level?

Yes, reduce the amount of sriracha for a milder flavour or add a little extra honey to soften the spice. For more heat, add a pinch of chilli flakes.

Why is my sauce too thin?

Simmer the glaze for a few extra minutes until slightly thickened. It will continue to thicken as it cools and coats the hot wings.

Can I cook these on the barbecue?

Yes, grill the wings over medium heat until cooked through, then brush with the glaze and cook briefly until sticky and caramelised.

Serving Suggestions

• Serve with a cool blue cheese or garlic yoghurt dip.
• Add crunchy celery and carrot sticks on the side.
• Pair with fries or sweet potato wedges.
• Serve alongside a crisp green salad.

Storage

Room Temperature

These wings are best enjoyed fresh. Do not leave them out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven for 10 to 12 minutes until piping hot.

Freezing

Freeze cooked wings without garnish for up to 2 months. Thaw overnight in the fridge and reheat in the oven until heated through.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 12g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 8g
• Sodium: 780mg

Nutrition values are estimates and may vary depending on exact ingredients used.

FAQs

James Martin Sriracha Chicken Wings

Recipe by Milli RoseCourse: AppetiserCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy oven-baked chicken wings coated in a sticky, sweet and spicy sriracha glaze. Perfect for sharing and packed with bold flavour.

Ingredients

• 1.2kg chicken wings

• 1 tbsp olive oil

• 1 tsp sea salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 4 tbsp sriracha sauce

• 2 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 2 garlic cloves, minced

• 1 tbsp unsalted butter

• Sesame seeds

• Spring onions, sliced

Directions

• Preheat oven to 200°C (180°C Fan). Line a tray with parchment and place a rack on top.
• Pat wings dry and toss with oil, salt, pepper, paprika and garlic powder.
• Arrange on rack and bake for 35 to 40 minutes, turning halfway.
• Heat sriracha, honey, soy sauce, vinegar, garlic and butter until slightly thickened.
• Toss baked wings in warm glaze.
• Return to oven for 5 minutes until sticky and caramelised.

Notes

• Dry the wings thoroughly for crisp skin.
• Adjust sriracha for preferred heat level.
• Reheat leftovers in a hot oven to maintain crispness.