Sriracha chicken wings recipe
Sriracha chicken wings with sriracha and sour cream dip Spicy sriracha chicken wings with a refreshing zingy sour cream dip. Perfect for family and friend gatherings. An easy, straight forward crowd pleaser. 1kg/2lb 4oz large chicken wings, without tips (about 12)2 tbsp sunflower oil, plus extra for drizzling2 tsp sriracha sauce15g/½oz plain flour 1 tsp paprika 2 tsp ground ginger 1kg/2lb 4oz large chicken wings, without tips (about 12) 2 tbsp sunflower oil, plus extra for drizzling 2 tsp sriracha sauce 15g/½oz plain flour 1 tsp paprika 2 tsp ground ginger 150g/5½oz sour cream 2 tbsp mayonnaise½ lemon, juice only 2 tsp sriracha sauce2 tbsp freshly chopped chives, plus extra to garnish salt and freshly ground black pepper 150g/5½oz sour cream 2 tbsp mayonnaise ½ lemon, juice only 2 tsp sriracha sauce 2 tbsp freshly chopped chives, plus extra to garnish salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Recipe tips These chicken wings can be marinated up to 12 hours ahead. The sour cream dip can be made up to 2 days ahead. Raw marinated chicken wings will also freeze well.