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Friday Food: Chicken Wings with Sriracha, Honey and Sesame

WingsHappiness is an easy recipe that tastes marvellous. This is such a recipe. It is not a meal, per se, by itself, but makes a delicious snack or lunch or part of a larger spread. I like to trim the tips from the chicken wings and then cut the wings in half: the tips don't go to waste, they go to The Labradors. The tips burn easily, so they are best removed. Then just make a simple marinade and let the wings rest for 15 minutes while the oven heats up. 30 minutes later they are ready.

There was no way I was going to find micro sisho leaves, so I used the tips of some fresh mint, which seems to be a good substitute. You can adjust the heat of the recipe by adding a little extra chilli, but I thought they had all the flavours I like: spicy, hot, salty and a little sweet. I was also being canny and using up the rest of the bottle of Sriracha sauce. If you can't find this particular sauce then substitute a chilli sauce that you like.

This recipe is from the Aug/Sept issue of Donna Hay Magazine.


Chicken Wings with Sriracha, Honey and Sesame    serves 4

  • 2 kg chicken wings, tips removed and halved at joint
  • 80ml (1/3 cup) Sriracha sauce
  • 20ml (1 tbspn) soy sauce
  • 90g (1/4 cup) honey
  • 1 tspn sesame oil
  • salt and pepper
  • baby sisho or tiny mint leaves to serve

Preheat the oven to 220*C and I put the tray in too, so it gets nice and hot.

Prepare wings

Remove the tip from the chicken wings and then cut at the joint.. Place in a ziplock bag or a shallow plastic container that seals.

Put the Sriracha sauce, honey, sesame oil, soy, salt and pepper in a bowl and then whisk to combine.


Pour over the wings and massage till they are well covered. I prefer a ziplock bag so I can flip the wings a few times. Leave them for just 15 minutes to marinate.

Line the tray with baking paper and then put the chicken wings on. I like to leave lots of room so they bake and don't boil/steam.

Bake wings

 Cook for 30 minutes, turning the wings at least once. They should be dark and sticky.


Serve with the tiny leaves if you like, but they are perfect as they are.

Sriracha wings


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