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Honey Cilantro Sriracha Baked Chicken Wings

January 9, 2014

Honey Cilantro Sriracha Baked Chicken Wings



2 tablespoons of rice flour (or cornstarch)

½ tablespoon of chili powder

½ tablespoon of garlic powder

½ tablespoon of onion powder

½ tablespoon of kosher salt

½ tablespoon of freshly ground black pepper


2 pounds of chickens wings, separated into drummettes and flats


2 tablespoons of unsalted butter

2 tablespoons of honey

2 tablespoons of Sriracha (or another preferred hot sauce)

1 tablespoon of brown sugar

½ tablespoon of fish sauce

2 cloves of garlic, finely minced

2 tablespoons of cilantro, finely minced



  1. Preheat oven to 425 degrees F.

  2. In a flat medium bowl, combine rice flour, chili powder, garlic powder, onion powder, salt, and pepper.

  3. Using a paper towel, pat dry the chicken and coat each piece evenly in the dry mix and transfer to a parchment paper lined baking sheet, leaving at least an inch in between each piece.

  4. Bake the chicken wings for 40-45 minutes, until golden brown.

  5. In the meantime, combine the butter, honey, Sriracha, brown sugar, fish sauce, garlic, and cilantro in a small saucepan. Bring to a simmer and cook until the sugar dissolves, then immediately turn off the heat.

  6. Drizzle over the baked chicken wings and gently toss with tongs. Serve and enjoy!

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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.