Spicy Sriracha Chicken Wings Recipe – Easy Hoisin Glaze

Last Updated on 2 months by Neha Deshmukh

Spicy Sriracha Chicken Wings Recipe – Easy Hoisin Glaze

Hey everyone! If you’re anything like me, you live for a good plate of sticky, spicy chicken wings. And honestly, these Spicy Sriracha Chicken Wings are my go-to when I’m craving something seriously flavourful. I first made these for a game night with friends, and they were gone in minutes – seriously! The sweet and spicy hoisin glaze is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any chicken wings. They’re crispy, coated in a ridiculously delicious sauce, and surprisingly easy to make at home. Forget ordering takeout – you can whip up a batch of these in under 30 minutes! Plus, the combination of Sriracha and Hoisin sauce is a flavour bomb you won’t soon forget. They’re perfect for parties, game days, or just a fun weeknight treat.

Ingredients

Here’s what you’ll need to make these amazing wings:

• 8 chicken wings (skin on)
• ?? cup corn flour (about 100g)
• To taste salt and pepper
• As needed vegetable oil (for frying)
• 1 tsp sesame seeds
• 3 tbsp Sriracha sauce (around 45ml)
• 2 tbsp tomato ketchup (around 30ml)
• 1 tbsp vinegar
• 1 tbsp Hoisin sauce (around 15ml)
• 1 tsp sugar
• 1 tbsp corn flour (about 8g)
• 1 cup water (240ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Sriracha: This Thai chili sauce is the star of the show! It brings the heat and a lovely garlicky flavour. You can find it in most supermarkets these days.
• Hoisin Sauce: A staple in Asian cuisine, Hoisin sauce is sweet, savoury, and slightly fermented. It’s made from soybeans, garlic, vinegar, sugar, and spices. It adds a wonderful depth of flavour to the glaze. You can usually find it in the Asian foods aisle.
• Corn Flour: We’re using corn flour (cornstarch) for that extra-crispy coating. It creates a beautiful golden-brown crust when fried. Don’t substitute with wheat flour, as it won’t get the same texture.
• Vinegar: I like to use rice vinegar for a subtle tang, but white vinegar or apple cider vinegar will also work in a pinch. The vinegar balances the sweetness of the Hoisin sauce and adds a nice brightness.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your chicken wings a good wash. Then, pat them completely dry with paper towels. This is key for crispy wings! Cut each wing into two pieces at the joint.
2. Season the wings generously with salt and pepper. Don’t be shy!
3. Now, coat each wing thoroughly in corn flour, shaking off any excess. You want a nice, even coating.
4. Heat up your vegetable oil in a deep fryer or large, heavy-bottomed pot. It should be hot enough to fry – around 180°C (350°F). Carefully fry the wings in batches for about 2 minutes per side, until golden brown and crispy.
5. Drain the fried wings on paper towels to remove any excess oil.
6. While the wings are frying, let’s make the sauce! Heat 1 tsp of oil in a skillet over medium heat.
7. In a bowl, whisk together the Sriracha, ketchup, vinegar, Hoisin sauce, sugar, corn flour, and water until smooth.
8. Pour the sauce mixture into the skillet and bring to a boil, stirring constantly. Cook for 2-3 minutes, or until the sauce has thickened.
9. Finally, toss the fried wings in the thickened sauce until they’re fully coated.
10. Garnish with sesame seeds and serve immediately!

Expert Tips

• Don’t overcrowd the fryer! Frying in batches ensures the wings get nice and crispy.
• Make sure the oil is hot enough before adding the wings. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• For extra flavour, marinate the wings in a little soy sauce and ginger for 30 minutes before coating them in corn flour.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of Sriracha to control the heat. For mild wings, use 1 tbsp. For medium, stick with 3 tbsp. And for a real kick, go up to 4 or even 5 tbsp!
• Festival Adaptations: These are perfect for game day or parties. Set up a wing bar with different sauces and dips!
• Gluten-Free: If you need a gluten-free option, substitute the corn flour in the sauce with tapioca starch or potato starch.
• Air Fryer Adaptation: You can absolutely air fry these! Preheat your air fryer to 200°C (400°F). Lightly spray the wings with oil and air fry for 15-20 minutes, flipping halfway through. Then, toss them in the sauce as directed. My friend, Priya, swears by this method!

Serving Suggestions

These wings are fantastic on their own, but they’re even better with some sides! I love serving them with:

• A cool and creamy cucumber raita
• Steamed rice
• A fresh salad

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• Can I make the sauce ahead of time? Absolutely! You can make the sauce up to 2 days in advance and store it in the refrigerator. Just give it a good stir before using.
• What’s the best way to get the wings extra crispy? Patting the wings completely dry before coating them in corn flour is key. Also, don’t overcrowd the fryer.
• Can I use a different type of vinegar? Yes, rice vinegar, white vinegar, or apple cider vinegar will all work.
• What is Hoisin sauce and where can I find it? Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine. You can find it in the Asian foods aisle of most supermarkets.
• How can I adjust the sweetness of the sauce? If you prefer a less sweet sauce, reduce the amount of sugar to ½ tsp.