Mary Berry Sriracha Chicken Wings
This recipe features oven-baked chicken wings tossed in a homemade sriracha glaze inspired by Mary Berry’s fuss-free style. Using pantry-friendly ingredients like soy sauce, honey, garlic, and sriracha, the wings are baked until crisp, then coated in a sticky, glossy sauce with just the right amount of kick.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Appetizer
- Method: Baking
- Cuisine: British
Ingredients
- 1 kg chicken wings – Split at joints and tips removed
- 1 tbsp vegetable oil – Helps crisp the skin in the oven
- Salt and pepper – Basic seasoning for the wings
For the Sriracha Glaze:
- 3 tbsp sriracha sauce – Adds a spicy kick
- 2 tbsp soy sauce – Provides umami depth
- 2 tbsp honey – Balances the heat with sweetness
- 2 garlic cloves, minced – For flavor richness
- 1 tbsp rice vinegar or white vinegar – Adds brightness
- 1 tsp grated ginger (optional) – Boosts warmth and zing
Instructions
Step 1: Preheat and prep the wings
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Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment and place a rack over it.
Step 2: Season and bake
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Toss chicken wings with vegetable oil, salt, and pepper. Spread evenly on the rack.
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Bake for 35–40 minutes, flipping halfway, until golden and crisp.
Step 3: Make the glaze
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In a small saucepan, combine sriracha, soy sauce, honey, garlic, vinegar, and ginger (if using).
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Bring to a simmer and cook for 3–4 minutes until slightly thickened.
Step 4: Toss the wings
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Once baked, transfer wings to a large bowl. Pour the warm glaze over and toss well to coat.
Step 5: Serve immediately
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Garnish with sesame seeds, sliced green onions, or a wedge of lime if desired.