Description
These Bang Bang Chicken Wings are crispy, flavorful, and coated in a creamy, spicy sauce that balances sweet chili and sriracha heat perfectly. The wings are dry-rubbed with a baking powder seasoning, refrigerated to crisp the skin, then oven-roasted to golden perfection before being tossed in a tangy bang bang sauce. Ideal for game day or a flavorful appetizer.
Ingredients
Units
Scale
Chicken Wings
- 2 to 3 pounds chicken wings (drumettes and flats)
- 1 tablespoon baking powder (aluminium-free)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon honey
- 1-2 teaspoons sriracha hot sauce
- 1 pinch salt, to taste
Instructions
- Prepare the Wings: Place a wire rack over a baking sheet. Pat 2 to 3 pounds of chicken wings dry using paper towels to ensure crispiness during cooking.
- Coat Wings: In a small bowl, mix 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Sprinkle evenly over wings and toss until well coated.
- Dry the Wings: Arrange wings in a single layer on the wire rack. Refrigerate uncovered for 12 to 24 hours to dry the skin and let the coating adhere.
- Preheat Oven: When ready, preheat the oven to 425°F (220°C).
- Roast Wings: Transfer wings directly from refrigerator to the oven. Roast for about 30 minutes or until crispy, golden brown, and internal temperature reaches 165°F (74°C). Cooking time may vary by wing size.
- Make Bang Bang Sauce: While wings roast, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon honey, 1-2 teaspoons sriracha, and a pinch of salt in a small bowl until smooth. Adjust seasoning as desired.
- Toss Wings in Sauce: Once wings are cooked, place them in a large bowl. Drizzle the Bang Bang sauce over the wings and toss until fully coated.
- Serve: Serve the wings immediately for the best texture and flavor.
Notes
- For a quicker method, bake wings at 250°F (120°C) for 45 minutes to 1 hour, then increase oven to 425°F (220°C) and bake an additional 30-45 minutes until crisp and cooked through.
- Be sure to use aluminium-free baking powder for best results and safety.
- Adjust sriracha quantity in the sauce to manage spice levels to your preference.
- Refrigerating wings uncovered is key to drying skin and achieving crispiness.
Nutrition
- Serving Size: 1 serving (approx. 4-5 wings with sauce)
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 85 mg
