Crispy Sriracha Chicken Wings- Tasty Bites for the Big Game Recipe Round-Up
For the Sauce:
  • ½ cup rice wine vinegar
  • ½ cup sugar
  • 2 tablespoons fish sauce
  • ⅔ cup mirin
  • ¾ cup Sake/white wine
  • 2 cloves garlic, minced
  • 1 teaspoon dried crushed chili flakes
  • 3 tablespoons Sriracha hot sauce
  • 1 ½ tablespoons cornstarch, dissolved in 3 tablespoons water
  • 2 tablespoons honey
  • Juice of 1 lime
For the Chicken:
  • 3lbs chicken wings, tips removed and divided into 2-3 dozen wing pieces
  • ½ cup rice flour
  • ½ cup Panko bread crumbs
  • ½ cup cornstarch
  • 2 eggs, beaten
  • ½ cup milk
  • Oil for frying, about 2" for a large, deep skillet
For the Sauce:
  1. In a large saucepan, over medium high heat, add the rice wine vinegar, sugar, fish sauce, Mirin, Sake/wine, garlic, chili flakes, Sriracha and honey and bring to a rolling boil. Taste and adjust the seasonings to your likening.
  2. Reduce heat to low and simmer for 5-6 minutes.
  3. Add the cornstarch-water mixture to the pot and stir until the sauce thickens. Remove from heat and let cool. Squeeze in the lime juice and mix to incorporate. Set aside until ready to use.
For the Chicken:
  1. Create your breading station by adding the dry ingredients into one bowl and the eggs and milk into another bowl.
  2. Dip the wings into the egg and milk bowl then into the dry ingredients. Coat to cover.
  3. Set all the coated pieces of chicken on a large plate and let stand in the refrigerator for 15-20 minutes.
  4. Heat the oil in a large, deep skillet to 350 degrees F or until a droplet of water causes it to splatter.
  5. Add a few pieces of the chicken at a time to the hot oil being careful not to splatter yourself! Don’t overcrowd the pan. Cook the chicken until golden brown on both sides. Remove to a plate lined with a paper towel to drain. Repeat until all the chicken is cooked.
  6. In a large bowl add the cooked chicken and drizzle some sauce over the top to coat. You may not have to use all of the sauce, so coat with as much as you would like. Give the chicken in the bowl a quick toss around in the sauce and serve with the additional sauce on the side.
  7. If you are making them really hot, be sure to serve with a cool dip to tame the flame!
Recipe by Kitchen Conundrum at