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Crispy Firecracker Fried Chicken Wings Recipe Easy Honey Sriracha Glaze

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Crispy fried chicken wings coated in a sticky, sweet, and spicy honey sriracha glaze that delivers a perfect balance of heat and crunch. Ideal for quick weeknight dinners, game nights, or parties.

Ingredients

Scale
  • 2 pounds fresh chicken wings, trimmed and separated at the joints
  • 1 cup all-purpose flour (120 g)
  • 1/4 cup cornstarch (30 g)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup buttermilk (240 ml), room temperature (or milk plus 1 tbsp lemon juice as substitute)
  • About 4 cups vegetable or peanut oil (1 liter) for frying
  • Honey Sriracha Glaze:
  • 1/4 cup honey (85 g)
  • 2 tbsp sriracha sauce (30 ml)
  • 1 tbsp soy sauce (15 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • Optional garnishes: thinly sliced green onions, sesame seeds, chopped cilantro

Instructions

  1. Rinse and pat dry 2 pounds of chicken wings. Separate flats and drumettes at the joint if not already done. Dry wings help the coating stick better. (10 minutes)
  2. In a bowl, whisk together 1 cup buttermilk with 1/2 tsp salt and 1/2 tsp pepper. Toss wings in and let soak for 30 minutes to 1 hour in the fridge to tenderize and add flavor.
  3. Combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Whisk to blend evenly.
  4. Remove wings from buttermilk one at a time, letting excess drip, then dredge in the flour mixture until fully coated. Set on a wire rack.
  5. Quickly dip the coated wings back into the buttermilk, then again into the dry flour mixture for a double layer to create extra crispiness.
  6. Pour about 4 cups vegetable oil into a fryer or pot and heat to 350°F (175°C). Use a thermometer for accuracy and keep heat steady.
  7. Carefully lower wings into hot oil in batches without overcrowding. Fry for about 8-10 minutes or until golden brown and cooked through (internal temp 165°F / 74°C). Wings should float and feel firm. Drain on a wire rack.
  8. Meanwhile, in a small saucepan, combine 1/4 cup honey, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 minced garlic clove. Heat gently and stir until well blended, about 3 minutes. Remove from heat.
  9. Toss the hot wings in the honey sriracha glaze using a silicone brush or bowl. Ensure every wing is nicely coated and sticky. Garnish with green onions or sesame seeds if desired.
  10. Serve immediately for best crunch and sticky glaze experience.

Notes

Use a reliable thermometer to maintain oil temperature between 350-375°F to avoid greasy or undercooked wings. Double-dip breading locks in moisture and creates extra crispiness. Rest wings on a wire rack instead of paper towels to keep them crispy. Adjust sriracha to control heat level. For gluten-free, substitute flour with almond flour or gluten-free baking mix. Avoid boiling glaze too hard to prevent burning.

Nutrition

Keywords: fried chicken wings, honey sriracha glaze, crispy wings, spicy wings, game day recipe, easy chicken wings, firecracker wings

Find it online: https://fuzzyforker.com/crispy-firecracker-fried-chicken-wings-recipe-easy-honey-sriracha-glaze/