Honey & Sriracha Hot Wings




30 minutes



230c / 210c fan

50 minutes


For the glaze


  1. Mix the paprika with the garlic granules, baking powder, cornflour, a tsp of salt and a pinch or two of black pepper.  
  2. Tip the wings into a large bowl and scatter over half the seasoning mix.  Toss the wings to coat them, then add the rest of the seasoning mix, again making sure the wings are evenly coated. Cover and keep chilled for a minimum of 2 hours, or up to 24 hours.  
  3. Heat the oven to 230c / 210c fan  and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer and roast for 20 minutes. Turn them over and roast for a further 25-30 minutes until the skin is browned and crisp.
  4. Meanwhile stir the glaze ingredients together in a small bowl. When the wings have had their second roast, take them out the oven, and coat liberally with the glaze. Sprinkle on the sesame seeds and return to the oven for a final 8 – 10 minutes until the glaze is bubbling and starting to char.
  5. Serve straight away.


Whole wings are easier to pick up and hold, but if you prefer American-style ‘winglets’, cut the wings in half through the joint and remove the wing tips.

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