Description
Crispy and flavorful Bang Bang Chicken Wings recipe featuring perfectly roasted chicken wings coated with a spicy, sweet, and creamy bang bang sauce. The wings are first dried and tossed in a baking powder seasoning mix, then slow-roasted for ultimate crispiness before being tossed in a homemade bang bang sauce made with mayonnaise, sweet chili sauce, honey, and sriracha.
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 teaspoon sriracha hot sauce (adjust to taste)
- 1 pinch salt (to taste)
Instructions
- Prepare the Wings: Place a wire rack on a baking sheet. Pat 2 to 3 pounds of chicken wings dry thoroughly using paper towels to help achieve crispy skin.
- Season the 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 this seasoning evenly over the wings and toss well to coat them completely.
- Dry the Wings: Arrange the wings in a single layer on the wire rack placed on a baking sheet. Refrigerate uncovered for 12 to 24 hours to dry the skin and allow the coating to adhere properly.
- Roast the Wings: Preheat the oven to 425°F (220°C). Remove wings from refrigerator and roast on the wire rack in the oven for about 30 minutes or until crisp, golden brown, and the internal temperature reads 165°F (74°C). Cooking time may vary by wing size.
- Make Bang Bang Sauce: While wings cook, whisk together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon honey, 1-2 teaspoons sriracha, and a pinch of salt until smooth. Adjust salt and heat levels to your preference.
- Toss Wings in Sauce and Serve: Transfer cooked wings to a large bowl. Drizzle the Bang Bang sauce over them and toss well to coat all wings evenly. Serve immediately for best taste and texture.
Notes
- If short on time, use the ‘cheater’ 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 to reach an internal temperature of 165°F (74°C) and crispness.
- Patting wings dry and refrigerating uncovered helps achieve the crispiest skin.
- Adjust sriracha in the sauce to control the spice level.
- This recipe serves 6 and pairs well with fresh veggies or a light salad.
Nutrition
- Serving Size: 1 serving (approx. 4-5 wings)
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 550 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: 70 mg
