Gluten Free Sriracha Honey Chicken Wings
This method is the BEST way to make crispy, finger licking good chicken wings. These are sweet, spicy, and perfectly crispy every time—grilled in the summer or oven baked in the winter.
Servings 36 wings
Calories 48kcal
Ingredients
- 2½ lb chicken wings, separated (about 36 pieces)
DRY MIX
- 2 tablespoon baking powder
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
SRIRACHA HONEY SAUCE
- ⅓ cup honey
- 2 tablespoon Sriracha sauce (if you like the heat go for 3 Tbsp)
- 1 tablespoon rice vinegar
GARNISH
- sesame seeds
Instructions
SRIRACHA HONEY SAUCE
- Combine honey, Sriracha and vinegar. Set aside.
DRY MIX
- Combine baking powder, salt, black pepper and paprika in a small bowl.
2-STEP PROCESS
- Sprinkle half the dry mix over the wings and toss gently. Let them sit until you are ready to cook.
- Repeat by sprinkling the remaining dry mix over the wings. Toss and cook using your preferred method.
GRILLING METHOD
- Set baking rack 5-inches above the heat (I used barbecue bricks to hold up the racks). Preheat barbecue.
- Place wings on rack in a single layer. Close lid and grill for 15-20 minutes. Turn chicken and grill another 15 minutes or until crisp and golden.
- Transfer wings to large bowl and pour sauce on top. Toss. Sprinkle with sesame seeds and serve.
OVEN BAKED METHOD
- Preheat oven to 425°F. Line cookie sheet with foil and place cooking rack on top. Oil rack.
- Place wings on racks in single layer. Bake in oven for 20 minutes. Turn chicken over and cook another 20 minutes or until crisp and golden.
- Transfer wings to large bowl and pour sauce on top. Toss wings with sauce, sprinkle with sesame seeds and serve.
Nutrition
Serving: 5wings | Calories: 48kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 232mg | Potassium: 31mg | Fiber: 0.04g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.3mg
