Hot and sweet Sriracha Chicken Wings

Number of Portions


- 3 garlic cloves, crushed
- 2 tbsp olive oil
- 3 tbsp cider vinegar
- 2 tbsp Schwartz Sriracha Seasoning
- 3 tbsp honey
- Black pepper
- 2 kg chicken wings, halved at the joint


In a large bowl, mix together the garlic, olive oil, cider vinegar, Sriracha seasoning, honey and a couple of cracks of black pepper.

Add the chicken wings making sure that they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hours in the fridge or ideally overnight.

Heat oven to 180°C/160°C fan. Drain and reserve the marinade then spread the wings out on a large baking tray. Bake for 30 minutes, then pour off the excess oil, add the reserved marinade and toss well.

Increase oven to 200°C/180°C fan and return the tray to the oven – cook for a further 30 minutes, tossing a few times to coat in the glaze as they cook.

When they are sticky and glazed, with most of the marinade evaporated, they are ready to serve.

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