Crispy oven wings in a buttery Olé sriracha and honey sauce. Garlicky, tangy and properly addictive.
Serves: 4 | Prep: 10 min | Cook: 45 min
Ingredients
- 1 kg chicken wing nibbles
- 1 tbsp baking powder (gluten-free if needed)
- 1 tsp salt
- 30 g butter
- 3 tbsp The Flavorsmith Olé Sriracha
- 1 tbsp honey
- 1 tbsp lime juice
- Sesame seeds and coriander, to serve
Method
- Heat the oven to 220°C. Set a wire rack over a lined tray.
- Pat the wings very dry and toss with baking powder and salt.
- Bake on the rack 40–45 minutes, turning halfway, until crisp (75°C inside).
- Melt the butter and stir in the Olé, honey and lime juice.
- Toss the hot wings in the sauce. Finish with sesame seeds and coriander.
Chef's tip: Make extra sauce — it's the best dip for the celery sticks.