Air Fryer Sriracha Chicken Wings
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Air Fryer Sriracha Chicken Wings
Prep Time10 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1.5kg chicken wings
Sea Salt
Freshly ground black pepper
1 tbsp of sunflower oil
Coriander leaves to garnish
Sesame seeds, toasted, to garnish
Spring onions, finely sliced and curled, to garnish
4 tbsp of butter
3 garlic cloves, finely grated
1 small thumb sized piece of ginger, finely grated
4 tbsp of honey
6 tbsp of sriracha sauce
1 tablespoon of soy sauce
Juice of 1 lime
Directions
I love Sriracha Sauce and what better way to eat it, than smothered on tasty chicken wings! This glaze is sweet and spicy in all the right ways and will have your guests licking their fingers and asking for more!
INGREDIENTS
- 1.5kg chicken wings
- Sea Salt
- Freshly ground black pepper
- 1 tbsp of sunflower oil
- Coriander leaves to garnish
- Sesame seeds, toasted, to garnish
- Spring onions, finely sliced and curled, to garnish
For the Sriracha Glaze:
- 4 tbsp of butter
- 3 garlic cloves, finely grated
- 1 small thumb sized piece of ginger, finely grated
- 4 tbsp of honey
- 6 tbsp of sriracha sauce
- 1 tablespoon of soy sauce
- Juice of 1 lime
METHOD
- Preheat the air fryer to 180°C.
- In a bowl toss the chicken wings with the sunflower oil and season with sea salt and ground black pepper. Place in the airfryer with a lining of parchment paper to cook for 20 minutes or until crispy.
- While the chicken cooks, prepare the glaze. In a pan over a medium high heat, add the butter and when it begins to foam add in the garlic and ginger cooking 1-2 minutes. Add in the remaining glaze ingredients and bring to the boil. Cook for 2 minutes and then remove from the heat and set aside.
- Half way through the cooking time of the chicken wings, turn and brush with half of the glaze.
- When the chicken wings are cooked through, tumble them into a large bowl with the remaining glaze and toss to coat. Serve straight away with spring onion curls, coriander and a sprinkle of toasted sesame seeds.
10 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Irish Chicken Wings 905g
€2.99€3.30/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores Pure Sunflower Oil 1L
€1.69€1.69/l
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Dunnes Stores Sesame Seeds 45g
€1.00€0.02/g
My Family Favourites Scallions
€0.85
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Organic Ginger 150g
€2.00€13.33/kg
Dunnes Stores Pure Honey 340g
€2.39€7.03/kg
Thai Gold Sriracha Thai Hot Chilli Sauce 435ml
SAVE €0.59
€3.00 was €3.59€6.90/l
Amoy Light Soy Sauce 150ml
€2.49€16.60/l
Dunnes Stores Loose Lime
€0.49
Recipe
I love Sriracha Sauce and what better way to eat it, than smothered on tasty chicken wings! This glaze is sweet and spicy in all the right ways and will have your guests licking their fingers and asking for more!
INGREDIENTS
- 1.5kg chicken wings
- Sea Salt
- Freshly ground black pepper
- 1 tbsp of sunflower oil
- Coriander leaves to garnish
- Sesame seeds, toasted, to garnish
- Spring onions, finely sliced and curled, to garnish
For the Sriracha Glaze:
- 4 tbsp of butter
- 3 garlic cloves, finely grated
- 1 small thumb sized piece of ginger, finely grated
- 4 tbsp of honey
- 6 tbsp of sriracha sauce
- 1 tablespoon of soy sauce
- Juice of 1 lime
METHOD
- Preheat the air fryer to 180°C.
- In a bowl toss the chicken wings with the sunflower oil and season with sea salt and ground black pepper. Place in the airfryer with a lining of parchment paper to cook for 20 minutes or until crispy.
- While the chicken cooks, prepare the glaze. In a pan over a medium high heat, add the butter and when it begins to foam add in the garlic and ginger cooking 1-2 minutes. Add in the remaining glaze ingredients and bring to the boil. Cook for 2 minutes and then remove from the heat and set aside.
- Half way through the cooking time of the chicken wings, turn and brush with half of the glaze.
- When the chicken wings are cooked through, tumble them into a large bowl with the remaining glaze and toss to coat. Serve straight away with spring onion curls, coriander and a sprinkle of toasted sesame seeds.