Srircha Honey Chicken Wings | The Sweet and Sour Chronicles

postheadericon Srircha Honey Chicken Wings

Srircha Honey Chicken Wings I don’t know anyone who doesn’t love Srircha sauce.  With its signature green cap and rooster featured on the bottle, Srircha sauce was named after the coastal city of Si Racha in the Chonburi province of Thailand.  It is a simple paste made with chili peppers, distilled vinegar, garlic, sugar and salt.  It is spicy but not crazy hot so you can add it to almost anything for a pow and a kick!  Srircha sauce is becoming so popular you can actually find Srircha Mayo on the menu at sub shops and I just found a package of Srircha potato chips out shopping the other day.  You can find Srircha in the gourmet section at Cost Plus World Market.  I love this recipe because spicy Srircha is mixed with honey for a hot, sweet, sticky and salty taste sensation.  The wings are flash fried before being tossed in the sauce adding a subtle crunchy texture sublimely coated with this addictive glaze.  I like to double this recipe because whenever I serve them these wings “fly” off the plate!

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Srircha Honey Chicken Wings


  • Chicken wings:
  • 2 lbs chicken wings
  • ½ cup all-purpose flour
  • ½ teaspoon World Market Chinese five spice powder
  • ½ teaspoon salt
  • pinch white pepper
  • oil for deep frying
  • Sauce:
  • 6 tablespoons butter
  • 1/3 cup honey
  • 1/4 cup Huy Fong Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 lime, juiced


  1. Preheat oven to 375°.
  2. In a small bowl, mix together the flour, five spice powder, salt and pepper. Place chicken wings in a large bowl and toss in the flour mixture until they are evenly coated.
  3. Heat oil in a deep fryer or a deep skillet to 375°. The oil should be just enough to cover wings entirely. Fry the coated wings in hot oil for 10 to 15 minutes. Transfer onto a paper towel lined baking sheet.
  4. Melt the butter in a saucepan over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from heat. Pour the sauce over the wings in a large bowl and toss to coat.
  5. Place the wings on a non-stick baking sheet and bake for 15 minutes. Drizzle with more honey before serving if desired.


Srircha Honey Chicken Wings



2 Responses to “Srircha Honey Chicken Wings”

  • Nicole Brown:

    These wings were fabulous!!! My family says this recipe is a keeper. Thank you so much for sharing it.

    • katiechin:

      Hi Nicole! So glad you tried them and enjoyed them! I have a new Thai cookbook coming out on August 6th with a Lemongrass Chicken Wing recipe I’m sure you’ll love. I’ll keep you posted! Katie

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Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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