It has been a while since I did something with sriracha, right? So here I am with another batch of chicken wings coated in irresistible honey orange sriracha glaze.
I was quite intrigued with a recipe I found on Food Wishes where baking powder is used to make baked chicken crispy. Baking powder was added to the dry rub to make Crispy Honey Sriracha Chicken Wings. I was a bit worried if it was OK to eat baking powder. I mean, there's baking powder in baked goods like cake but with chicken?
Curiosity got the better of me and after all, only a small amount of baking powder is used. Besides, I am still alive and kicking, so it is safe for me to share this recipe hah..hah... After doing some research, apparently the main concern with baking powder is the aluminium content. It is recommended that we use baking powder that does not contain aluminium.
The dry rub is made with salt, black pepper, smoked paprika and of course the secret ingredient, baking powder. After coating the wings with the dry rub, the wings are baked in the oven. After 20 minutes, the wings are turned and baked for a further 20 minutes. Then turn them again and bake for another 10-15 minutes.
Well, it worked, the chicken wings became very crispy after being in the oven for about 50 minutes. There was no need to rub any oil on the wings or the baking pan as lots of oil oozed out from the wings. Chicken wings are quite fatty!
While the wings were in the oven, I made the sriracha orange glaze. It was quite easy as the ingredients are all mixed up and heated on the stove until the mixture is thick like syrup. Once the wings were ready, simply toss them with the glaze and serve.
The wings are also sprinkled with sesame seeds for that extra special flavour. Well, what can I say? These wings were simply scrumptious! Sweet, spicy and salty with the added fragrance of orange and sesame seeds.
I will definitely make these tasty wings again. But will I use baking powder? To me the crispy factor is negligible as the wings are doused with sticky glaze and does not stay crispy for long. And by the way, I couldn't taste the baking powder and there was no weird aftertaste. My conclusion is that there is no harm in using baking powder is you are not ingesting too much or too often. Or simply leave it out if you are not comfortable. Crispy or not, these wings taste fabulous!
Sriracha Honey Orange Chicken Wings
- 10 chicken wings (drumettes and mid-wings separated and tips discarded)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp baking powder
For the glaze :
- 2 tbsp honey
- 3 tbsp sriracha
- 1 tbsp light soya sauce
- zest of 1 orange
- Juice of 1 orange
- a few drops of sesame oil
- Some toasted sesame seeds to garnish
1. To make the dry rub, mix salt, black pepper, smoked paprika and baking powder.
2. Coat the chicken wings with the dry rub.
3. Bake the wings in a preheated oven at 200C for about 50 minutes. After 20 minutes, turn the wings and bake for a further 20 minutes. Turn again and bake for 10 minutes and turn again and bake for a further 10-15 minutes till brown and crispy.
4. While wings are baking, mix all the glaze ingredients in a saucepan and bring to a boil on the stove and simmer until glaze becomes thicker like syrup.
5. Once wings are ready, toss on the glaze to coat and sprinkle with sesame seeds.
6. Serve immediately.