Honey Garlic Sriracha Fried Wings
This post may contain affiliate links. I have been craving some grilled and fried chicken wings for the past couple of days. Don’t get me wrong, I love the holiday roasts. But sometimes, you cannot beat the classics like this Honey Garlic Sriracha Fried Wings recipe. Loaded up with the new Spiceology and Huy Fong sriracha seasoning for the win (or wing). First we Grill, then we Fry The key to making good wings is to cook them twice. The first time can be in any way that you like whether that is grilling, smoking or even baking. You cook them until they are 165F internal and ready to eat. That is what we did first with these Honey Garlic Sriracha Fried Wings. After we grilled them on the Breeo, we dredged them in flour and the new Honey Garlic Sriracha seasoning. I know that for some, they will not have this seasoning at home yet, so don’t fret as I have an alternative for you to make this recipe at home. Once we dredged the cooked wings in flour, I then added them into the frying oil to cook for only 2-3 minutes. This will help to fully cook the wings so they are basically falling off the bone. It also helps to get them super crispy and crunchy. Heated up some honey and sriracha sauce on the side for tossing, and we are ready to take a bite of these Honey Garlic Sriracha Fried Wings. Time to eat these Honey Garlic Sriracha Fried Wings! This is a simple yet easy recipe to make at home over the fire. The key, again, is cooking them twice so you can get extra crispiness and falling off the bone meat. It is the ultimate backyard grilled & fried wings. Try this recipe asap and you will not be disappointed. Cheers! Chicken: ▢ 2 lbs of Chicken Wings▢ 1.5 tbsp of Honey Garlic Sriracha Seasoning▢ 1.5 Limes juiced▢ 2 tsp of Canola Oil ▢ 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 ▢ 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 ▢ 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 ▢ ¼ cup of Honey ▢ 1 tbsp of Sriracha Sauce ▢ Sliced Scallions for garnish ▢ Toasted Sesame Seeds for garnish ▢ Lime Wedges for garnish In a bowl, mix the chicken wings, Honey Garlic Sriracha Seasoning (or alternative), lime juice and oil. Mix thoroughly then place in the fridge to set for 30 minutes.Preheat your fire to a medium high temperature (around 375F) for direct grilling.Add your chicken wings to the grill and cook for about 4-5 minutes per side until they are 165F internal. Once they are done, pull them off and let them cool for 5 minutes.As the chicken cools, preheat your fire to high heat (around 425F). Add a dutch oven or large skillet to preheat for 2 minutes, then add your 1 qt of canola oil. Let that heat up until the oil is around 350F.After the wings have cooled and the oil is preheating, begin dredging them in flour. Mix your flour with more Honey Garlic Sriracha Seasoning until smooth. If you are not using this seasoning, make another batch of the alternative sriracha and lather your cooked wings in the new sauce. Carefully add the wings into the flour and coat them evenly. You might need to do this in 2-3 batches. When finished coating, pull the wings out and tap them on the edge of a bowl to get any loose flour off. Repeat this until all the wings are coated in flour.Once the oil is hot, add the wings in 2-3 batches and fry for 2-3 minutes until they are golden crispy brown. Between frying the wings, heat up a cast iron skillet with the honey and sriracha sauce. Mix it together thoroughly. When done, pull the wings out of the oil and let cool for 2 minutes. Toss the wings in the honey sriracha sauce until evenly coated.Serve the wings with sliced scallions, toasted sesame seeds and lime wedges. Enjoy! In a bowl, mix the chicken wings, Honey Garlic Sriracha Seasoning (or alternative), lime juice and oil. Mix thoroughly then place in the fridge to set for 30 minutes. In a bowl, mix the chicken wings, Honey Garlic Sriracha Seasoning (or alternative), lime juice and oil. Mix thoroughly then place in the fridge to set for 30 minutes. Preheat your fire to a medium high temperature (around 375F) for direct grilling. Preheat your fire to a medium high temperature (around 375F) for direct grilling. Add your chicken wings to the grill and cook for about 4-5 minutes per side until they are 165F internal. Once they are done, pull them off and let them cool for 5 minutes. Add your chicken wings to the grill and cook for about 4-5 minutes per side until they are 165F internal. Once they are done, pull them off and let them cool for 5 minutes. As the chicken cools, preheat your fire to high heat (around 425F). Add a dutch oven or large skillet to preheat for 2 minutes, then add your 1 qt of canola oil. Let that heat up until the oil is around 350F. As the chicken cools, preheat your fire to high heat (around 425F). Add a dutch oven or large skillet to preheat for 2 minutes, then add your 1 qt of canola oil. Let that heat up until the oil is around 350F. After the wings have cooled and the oil is preheating, begin dredging them in flour. Mix your flour with more Honey Garlic Sriracha Seasoning until smooth. If you are not using this seasoning, make another batch of the alternative sriracha and lather your cooked wings in the new sauce. Carefully add the wings into the flour and coat them evenly. You might need to do this in 2-3 batches. When finished coating, pull the wings out and tap them on the edge of a bowl to get any loose flour off. Repeat this until all the wings are coated in flour. After the wings have cooled and the oil is preheating, begin dredging them in flour. Mix your flour with more Honey Garlic Sriracha Seasoning until smooth. If you are not using this seasoning, make another batch of the alternative sriracha and lather your cooked wings in the new sauce. Carefully add the wings into the flour and coat them evenly. You might need to do this in 2-3 batches. When finished coating, pull the wings out and tap them on the edge of a bowl to get any loose flour off. Repeat this until all the wings are coated in flour. Once the oil is hot, add the wings in 2-3 batches and fry for 2-3 minutes until they are golden crispy brown. Between frying the wings, heat up a cast iron skillet with the honey and sriracha sauce. Mix it together thoroughly. When done, pull the wings out of the oil and let cool for 2 minutes. Toss the wings in the honey sriracha sauce until evenly coated. Once the oil is hot, add the wings in 2-3 batches and fry for 2-3 minutes until they are golden crispy brown. Between frying the wings, heat up a cast iron skillet with the honey and sriracha sauce. Mix it together thoroughly. When done, pull the wings out of the oil and let cool for 2 minutes. Toss the wings in the honey sriracha sauce until evenly coated. Serve the wings with sliced scallions, toasted sesame seeds and lime wedges. Enjoy! Serve the wings with sliced scallions, toasted sesame seeds and lime wedges. Enjoy! Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!