Healthy Sriracha Chicken Wings Recipe

The wings can either be pre-poached (pre-boiled) or steamed. This will render the excess fat and after baked in the oven, more fat will be released. Because there's no oil or flour added to the skin, you'll get a less "crisp" wing than the traditional fried buffalo wings, but these healthy ones are still delicious with the sauce!

Chicken wings can be prepared in different ways: fried or baked, either way dredged in flour or not. Visit this write up on different ways to prepare chicken wings. This recipe shows a healthy, poached and then baked technique, but you can certainly fry them if you like.

Total Time45

Servings: servings

Calories: 240kcal

Ingredients

2-3 pounds (907-1360 g) chicken wings
2 Tablespoons (30 ml) Cooking Oil , we prefer Grape Seed Oil
1-2 clove garlic , minced
8 oz. (227 g) tomato sauce
3 Tablespoons (45 ml) Sriracha hot sauce , or to taste
2 teaspoons (10 ml) brown sugar , packed
1 Tablespoon (15 ml) distilled white vinegar
1 teaspoon (5 ml) soy sauce
kosher salt , to taste
serve with celery or carrot sticks (optional)

Instructions

Preheat oven to 425°F/220°C.
Make Sauce: Heat oil in a saucepan. Add garlic and cook for about 30 seconds or until garlic is softened and golden, but not burnt. Add tomato sauce, Sriracha hot sauce, brown sugar, vinegar, soy sauce and salt. Cook sauce on low heat for about 5 minutes to allow flavors to combine. Set aside
Separate drumette from wings. Trim excess skin off chicken wings.
Blanch: Bring water to boil, add chicken wings and poach (boil) wings for about 3 minutes or until you see fat floating to top of water. Once wings are poached (or steamed) allow them to drain of excess water.
Bake: Place wings on baking sheet and bake in oven for about 35-40 minutes, flipping over half way through, allowing wings to cook about 20 minutes on each side or until skin crisps up. When chicken wings are fully cooked and crisp on both sides, remove from oven and blot excess oil with paper towels.
In large bowl, toss together sriracha wing sauce with cooked chicken wings. Serve warm alongside a tray of fresh celery sticks or carrot sticks.

Notes

Crispy Wing Alternate Cooking Methods

Traditional Bake

Skip the blanching and bake for an additional 5 minutes or so (40-45 minutes total at 425°F/220°C).

Traditional Fry in Oil (uses about 1/2-3/4 cup of cornstarch to coat wings).

Toss the wings in cornstarch to coat, shaking off excess cornstarch.

Heat about 1-inch of oil in a large pot or skillet to 350-375°F (175-190°C). Fry in batches for about 3-5 minutes per side, or until golden and cooked through. Make sure to turn the wings while cooking so they cook evenly. Season with salt & pepper. Toss with the sauce.

Air Fryer Chicken Wings

Season wings with salt & pepper. (No Oil Needed). Place in air fryer basket/tray. (Don't overcrowd the air fryer - cook in batches if needed.)

Air Fry at 400°F/205°C for 20 minutes. Flip the wings and air fry for another 5-10 minutes or until cooked through and to your liking.

Toss with a little sauce, and then air fry for another 2-4 minutes. Toss with additional sauce if desired after air frying. Different models and sizes of air fryers cook quicker than others. Adjust times accordingly.

Course: Main Course

Cuisine: Oven

Nutrition