Honey Garlic Sriracha Glazed Chicken Wings

Ingredients

For the Chicken Wings:

• 1.5 kg (approx. 3.3 lbs) chicken wings, patted very dry
• 1 tablespoon baking powder (aluminium-free, check for gluten-free certification if needed)
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the Honey Garlic Sriracha Glaze:

• ½ cup (120ml) honey
• ¼ cup (60ml) gluten-free soy sauce (Tamari)
• 2-4 tablespoons sriracha (adjust to your spice preference)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

For Garnish (Optional):

• Sesame seeds
• 2 spring onions, thinly sliced

Instructions

1. Prepare the Wings: Preheat your oven to 200°C (400°F) or preheat your air fryer to 190°C (375°F). Line a large baking tray with baking parchment and place an oven-safe wire rack on top. Pat the chicken wings extremely dry with paper towels. This is crucial for crispy skin.
2. Season the Wings: In a large bowl, toss the dried chicken wings with baking powder, salt, and black pepper until evenly coated. The baking powder helps to dry out the skin and create extra crispiness.
3. Cook the Wings (Oven Method): Arrange the seasoned wings in a single layer on the wire rack, ensuring they don't touch. Bake for 45-55 minutes, flipping halfway through, until golden brown and crispy, and cooked through (internal temperature of 74°C/165°F).
4. Cook the Wings (Air Fryer Method): Arrange the seasoned wings in a single layer in your air fryer basket, working in batches if necessary to avoid overcrowding. Air fry for 20-25 minutes, shaking the basket every 5-7 minutes, until golden brown and crispy, and cooked through.
5. Make the Glaze: While the wings are cooking, prepare the glaze. In a medium saucepan, combine the honey, gluten-free soy sauce (Tamari), sriracha, minced garlic, grated ginger, rice vinegar, and sesame oil. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for 5-7 minutes, or until the sauce slightly thickens to a syrupy consistency.
6. Glaze the Wings: Once the wings are cooked and crispy, transfer them to a large clean bowl. Pour the prepared honey garlic sriracha glaze over the hot wings and toss gently until every wing is thoroughly coated.
7. Serve: Transfer the glazed wings to a serving platter. Garnish with sesame seeds and sliced spring onions, if using. Serve immediately.

Serving Suggestions

These wings are fantastic on their own, but can be elevated with a few simple sides:

• Cooling Dip: A classic blue cheese dip or a simple ranch dressing provides a refreshing contrast to the spicy wings.
• Vegetable Sticks: Celery and carrot sticks are traditional accompaniments, offering a crisp, fresh bite.
• Coleslaw: A creamy, tangy coleslaw can cut through the richness of the wings.

Pairing Tips

The sweet, spicy, and savory notes of these wings make them incredibly versatile for beer pairings. Here are some suggestions:

• IPA (India Pale Ale): The hop bitterness and citrusy aromas of an IPA beautifully cut through the richness of the chicken and complement the spice, creating a lively palate.
• Pale Ale: A more balanced option than an IPA, a Pale Ale offers similar hop notes but with a softer approach, allowing the wing's flavors to shine while still refreshing the palate.
• Lager: A crisp, clean lager provides a refreshing counterpoint to the heat and sweetness, cleansing the palate with each sip.
• Amber Ale: The malty sweetness and slightly caramel notes of an Amber Ale can harmonize with the honey in the glaze, creating a cohesive and satisfying pairing.
• Session IPA: For those who love hops but want a lighter option, a session IPA offers all the aromatic punch without overwhelming the dish or the drinker.