Description

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.

Ingredients

Scale

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

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

Toss chicken wings with vegetable oil, salt, and pepper. Spread evenly on the rack.
Bake for 35–40 minutes, flipping halfway, until golden and crisp.

Step 3: Make the glaze

In a small saucepan, combine sriracha, soy sauce, honey, garlic, vinegar, and ginger (if using).
Bring to a simmer and cook for 3–4 minutes until slightly thickened.

Step 4: Toss the wings

Once baked, transfer wings to a large bowl. Pour the warm glaze over and toss well to coat.

Step 5: Serve immediately

Garnish with sesame seeds, sliced green onions, or a wedge of lime if desired.