Description
Celebrate the irresistible combo of sweet, spicy, and crispy with these Honey Garlic Sriracha Fried Wings. The wings are first marinated with a zesty honey garlic sriracha seasoning and lime juice, then grilled to juicy perfection before being coated in a seasoned flour blend and deep-fried for ultimate crispiness. Tossed in a sticky honey-sriracha glaze and garnished with fresh scallions, toasted sesame seeds, and tangy lime wedges, these wings deliver bold American flavors that are perfect for game day or any flavorful feast.
Ingredients
Chicken
- 2 lbs of Chicken Wings
- 1.5 tbsp of Honey Garlic Sriracha Seasoning
- 1.5 Limes, juiced
- 2 tsp of Canola Oil
No Sriracha Seasoning Alternative
- 2 tbsp of Sriracha Sauce
- 1 tbsp of Soy Sauce
- 6 Garlic Cloves, finely minced
- 2 tsp of Honey
- 1.5 Limes, juiced
- 2 tsp of Canola Oil
Frying
- 2 cups of Flour, sifted
- 1.5 tbsp of Honey Garlic Sriracha Seasoning
- 1 qt of Canola Oil
Garnish
- ¼ cup of Honey
- 1 tbsp of Sriracha Sauce
- Sliced Scallions for garnish
- Toasted Sesame Seeds for garnish
- Lime Wedges for garnish
Instructions
- Marinate the Wings: In a bowl, combine the chicken wings with honey garlic sriracha seasoning (or the alternative sauce if preferred), lime juice, and canola oil. Stir well to ensure all wings are coated evenly. Place the bowl in the fridge and let the wings marinate for 30 minutes to absorb the flavors.
- Grill the Wings: Preheat your fire or grill to medium-high heat, about 375°F. Arrange the wings on the grill and cook them for approximately 4-5 minutes on each side until they reach an internal temperature of 165°F. Once cooked, remove the wings from the grill and let them cool for about 5 minutes.
- Heat Oil for Frying: While the wings cool, increase the fire to high heat (around 425°F). Place a dutch oven or large skillet on the fire and preheat it for 2 minutes. Pour in 1 quart of canola oil and continue heating until the oil registers about 350°F, ideal for frying.
- Prepare Flour Coating and Coat Wings: Mix the sifted flour with honey garlic sriracha seasoning until well combined. If you’re using the alternative seasoning method, prepare a fresh batch to lather on the wings after frying instead. Dredge the cooled wings in the seasoned flour to coat them thoroughly. You may need to work in 2-3 batches. After coating each wing, tap off any excess flour against the edge of the bowl.
- Fry the Wings: Carefully add the coated wings into the preheated oil in batches of 2-3 pieces. Fry them for 2-3 minutes or until they turn a crispy, golden brown color. Between batches, heat a cast iron skillet with honey and sriracha sauce, mixing well to combine.
- Toss Wings in Sauce and Serve: Once fried, remove the wings and let them drain for 2 minutes. Toss the wings in the warm honey sriracha glaze until they’re evenly coated. Plate the wings and garnish with sliced scallions, toasted sesame seeds, and lime wedges. Serve immediately and enjoy!
Notes
- You can substitute the Honey Garlic Sriracha Seasoning with a homemade sauce of sriracha, soy sauce, garlic, honey, and lime juice for a fresher alternative.
- Ensure the oil temperature remains steady at 350°F for optimal frying results and crispy texture.
- Use a kitchen thermometer to check the internal temperature of the wings to guarantee they are fully cooked and safe to eat.
- Allow the wings to cool briefly after grilling before frying to avoid oil splatters and to achieve better flour adhesion.
- Adjust the level of spiciness by varying the amount of sriracha sauce used in the marinade or glaze according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Frying
- Cuisine: American
