A touch of fire and a hint of sweet. This simple recipe is made with store-cupboard ingredients but it tastes utterly fantastic! Perfect for watching the game, or a Friday night in with the family. In collaboration with Bacofoil® The Non-Stick Kitchen Foil.
One of the things I really miss about living in Canada is the pub grub. Fiery hot chicken wings, deep fried onion rings, mozzarella sticks and zucchini all washed down with an ice cold brew, or two. Spicy chicken wings seem to be a North American thing because any of the ones I’ve tried here in the UK (so far) have been deep fried straight out of the freezer. I’ve stopped ordering them as they’re just not the same.
I’ve since discovered that spicy chicken wings are a cinch to make at home – a few store-cupboard essentials are all that is needed.
For my recipe, I’ve used runny honey, sriracha hot sauce and red braising sauce for the main flavours. Red braising sauce is a cooking sauce used in Oriental cuisine. It’s a blend of a rich soy sauce base with just the right balance of savoury sweet taste which pairs very well with chicken wings. It also imparts a gorgeous red colour to the finished dish. If you can’t source red braising sauce in the Asian food section of your local shop substitute it for dark soy sauce (not light).
I’ve baked my chicken wings for a healthier option, but baking with such a sticky honey sauce does mean the baking tray can get a bit messy. So, when Bacofoil® approached me and asked me to test a notoriously sticky culprit on their Bacofoil® The Non-Stick Kitchen Foil I knew that these chicken wings would be the perfect dish.
WHAT YOU’LL NEED FOR THESE HONEY-SRIRACHA CHICKEN WINGS
- chicken wings – divided into drumettes, wingettes and the chicken wing tips (see below)
- runny honey
- sriracha hot sauce – this recipe is three chillies hot, reduce by 1 tbsp if you prefer a milder heat
- red braising sauce – find this in the Asian food section of your supermarket. Alternatively, use dark soy sauce (not light!)
- vegetable oil – sunflower or rapeseed oil work fine
- lazy garlic puree – so there are no bits to char
- smoked sea salt – to give it a lovely smoky flavour
- spring onions – to garnish
- fresh limes – cut into wedges to serve. Squeeze the fresh lime juice over the fiery wings and eat. Trust me, it works!
- Bacofoil® The Non-Stick Kitchen Foil – because you don’t want to be scrubbing your baking tray afterwards! No sticking, no cleaning, no worries!
HOW TO MAKE HONEY-SRIRACHA CHICKEN WINGS
Step 1: get yourself some chicken wings.
Step 2: cut each wing into three pieces along the joints: drumette, wingette and tip. Freeze the tips to make into chicken stock at a later date.
Step 3: Mix together the sauce in a small bowl.
Step 4: Pour most of the sauce over the prepared chicken, reserving a little to glaze mid-way through cooking.
Step 5: Toss well to coat. Marinade in the fridge for half an hour.
Step 6: Bake in a hot oven for 25 minutes, turning halfway and brushing with the remaining sauce. Use Bacofoil® The Non-Stick Kitchen Foil (remember to use it shiny side down!) to stop hem from sticking, making clean-up a breeze.
Bacofoil® The Non-Stick Kitchen Foil
Bacofoil® is a very familiar household name with over 50 years’ experience. It is trusted by millions of households to help prepare, cook and store food quickly, easily and safely. Their aim is to make life in the kitchen a little bit easier by developing high-quality products that help to solve everyday problems. For example: The Non-Stick Kitchen Foil and EasyCut Dispensers.
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TOP TIP WITH USING BACOFOIL® PACKS
Did you know that Bacofoil®The Non-Stick Kitchen Foil (and many of their other products) have a small triangular-shaped perforation on the short sides (see photos, above)? Press that in on both sides and that will keep your roll of foil in place during storage and while you are using it!
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Bacofoil® The Non-Stick Kitchen Foil has a unique BacoLift® Surface which makes it non-stick – make sure to remember to cook on the non-shiny side which is the side with the BacoLift® Surface.
Some of the benefits of Bacofoil® The Non-Stick Kitchen Foil include:
- Food looks and tastes like it should as it simply slides or lifts right off the foil (see below, right) – no sticking, no mess!
- As it’s Non-Stick, there’s no need to use oil or butter making it the healthier option.
- It’s hassle free and it saves on the washing up / clean up – the foil not only protects the tray but because of the Bacolift® surface there’s no worry of the food sticking creating holes in the foil allowing juices to seep through.
- An everyday essential – so many foods get stuck when cooking that this product will help in the kitchen on a daily basis.
Bacofoil® The Non-Stick Kitchen Foil is available in most leading supermarkets in 5, 10 and 20 metre lengths. For recipe inspiration visit the Bacofoil®website, and don’t forget to follow them on Facebook and Twitter!
Do you like your chicken wings fiery hot like me (this recipe is three chilli peppers hot!) or more on the milder version like my husband? Let me know in the comments!
Oven-baked Honey-Sriracha Chicken Wings
Ingredients
- 775 grams chicken wings
- 75 grams runny honey
- 2 tbsp red braising sauce
- 1 tbsp vegetable oil
- 1 tsp garlic puree
- 3 tbsp sriracha hot sauce
- 0.5 tsp smoked sea salt
- spring onions to garnish
- limes to serve
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Instructions
- First, prepare your chicken wings. Using a large, sharp knife carefully cut the wings at the two joints, dividing them into a mini drumstick, a wing portion and the tip. Freeze the tips for later.
- Mix together the honey, red braising sauce, vegetable oil, garlic, sriracha and sea salt in a small bowl.
- Mix the sauce in with the chicken pieces, reserving about 50 ml (two tablespoonfuls) for later. Toss to coat well and leave to marinade in the fridge for half an hour or so.
- Preheat your oven to 200 C/ 400 F and line a baking sheet with The Non-Stick Kitchen Foil.
- Toss the chicken wings to coat again, and arrange in a single layer, well-spaced apart, on the baking foil. Brush the tops with any sauce left at the bottom of the bowl.
- Bake, in the centre of the oven, for 15 minutes.
- Turn the chicken wings over once and brush with the reserved sauce. Bake for a further 10 minutes.
- Arrange the chicken wings on a serving plate, sprinkle with finely sliced spring onions and serve with lime wedges.
Notes
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Have you made this recipe?
Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!
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This is a sponsored recipe post in collaboration with Bacofoil. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
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I love anything incorporating sriracha! I would try this recipe with Salmon too to see the contrast.
What a beautiful dish! I don’t eat meat but my kids would LOVE this!
wow that looks delicious, love all those flavours i would love to try this marinade with fish as well!
I tried Siracha for this first time a few weeks back. I was always scared it would be too hot but it was perfect! The perfect amount of heat and flavor. I would love to explore it a bit more with this recipe. Thanks so much for sharing.
I have a similar recipe that I use and it is so amazing. I will have to try this as well. Great post
It’s looking so good! I need to try it out for my husband. He will be in 7th heaven
This recipe sounds great for the upcoming summer picnic season. I will need to look for this foil to use for this and other cooking recipes for the oven.
what a new twist for for wings! i love them and my partner and i are always in search for new flavors of having them! we will surely try this one!
this looks so delicious. thank you for sharing this recipe 🙂 amazing photos 🙂
I love the sound of this sauce! will be trying with a vegan meal soon i think 🙂
I’m drooling – those look soo yummy! I love all things sriracha and can’t wait to make these. I love that the cleanup is a breeze, too – that’s important when you’re making saucy wings!
These look absolutely amazing. I love a good chicken wing. And this is the perfect blend of sweet and spicy. I would love to make this a home.
absolutely delicious looking recipe, and what a great visual presentation.
I don’t eat chicken, but I am sure that this would taste delicious with shrimp. Great recipe!
I love that the foil is non-stick… but my favourite thing is that using this foil mean less mess!
These wings looks delish. I am going shopping today and I am making them tonight.That no stick foil is great.
Is it wrong that I want to invite myself over for tea? Haha. Your food always looks super delicious, and this one is no exception. I’ve never tried anything like this before, ever!
Louise x
Oh wow these sound and look absolutely delicious and I love how easy they sound to make as I’m not the most talented or patient cook
i love the look of the finished glaze. I can never get mine to look so thick when I make them! This looks delicious!
Those chicken wings look sooo good! Reading this recipe made me so hungry! Do you know who would love it too?! My bf!
I love your recipe. It sounds absolutely delicious and I totally need to try it! Thank you for sharing.
I was able to learn three recipes today and thisbis a welcomewhile addition. I find this appropriate to serv as mywell boys come home from school.
Oh it looks so delicious, can’t wait to try. I love spicy wings.
these sound amazing, I have a chicken wing lover in our house and I will be trying this recipe to tempt his taste buds, he has high taste, lol he must he chose to marry me
This is a wonderful recipe. I don’t think anyone ever tires of chicken wings. The photo makes them look absolutely delicious
This sounds like a meal my hubby would like to cook for himself!
Those look so amazing! My husband would LOVE this to pieces! I just had to share to my pinterest board. Thank you for the recipe
This looks soo soo yumm i must say. But as I am a vegetarian so I would love to try this recipe with cheese or paneer. As it is a oven baked that makes it more interesting for me.
I love experimenting with flavours for chicken wings and I love the hints of sweetness from the honey but the kick from the sriracha, I think these would be a winner for my family.
These wings look so good! I would have never though to do a honey sriracha but it sounds absolutely delicious and I totally need to try it!
I love your recipe it’s perfect for the summer and barbecue cooking too. The bacofoil is so good, I use it too it’s strong and durable.
Ooo these would make a lovely little starter wuth a nice fresh side salad and sauce x
We prefer a milder heat so would probably add some mild yoghurt dip as an accompaniment -sounds delicious though x