Hamdi Saidani This Mary Berry Sriracha Chicken Wings Recipe is a crispy and spicy recipe, which is made with tender chicken wings and a cooling sour cream dip. It’s the perfect party finger food, ready in about 50 minutes.
Jump to RecipeMary Berry Sriracha Chicken Wings Recipe Ingredients
For the Chicken Wings:
- 1kg / 2lb 4oz large chicken wings, without tips (about 12)
- 2 tbsp sunflower oil, plus extra for drizzling
- 2 tsp sriracha sauce
- 15g / ½oz plain flour
- 1 tsp paprika
- 2 tsp ground ginger
- Salt and freshly ground black pepper
For the Sriracha Dip:
- 150g / 5½oz sour cream
- 2 tbsp mayonnaise
- ½ lemon, juice only
- 2 tsp sriracha sauce
- 2 tbsp freshly chopped chives, plus extra to garnish
- Salt and freshly ground black pepper
How To Make Mary Berry Sriracha Chicken Wings Recipe
- Prep the oven: Preheat the oven to 220C / 200C Fan / Gas 7. Line a large roasting tin with non-stick baking paper to prevent sticking and make cleanup easier.
- Season the wings: Place the chicken wings in a large bowl. Add the sunflower oil and sriracha sauce, then season generously with salt and freshly ground black pepper. Mix together thoroughly with your hands or a spoon.
- Add the dry coating: Sprinkle the flour, paprika, and ground ginger over the chicken. Toss everything together again until the wings are evenly coated in the spiced flour mixture.
- First roast: Tip the wings into the prepared roasting tin, spreading them out in a single layer. Roast in the hot oven for 25 minutes.
- Flip and crisp: Remove the tin from the oven and turn the wings over. Drizzle with a little more oil to help them crisp up. Return to the oven for another 10–15 minutes, or until the wings are deep golden and crisp.
- Make the dip: While the wings are cooking, prepare the dip. In a small bowl, mix the sour cream, mayonnaise, lemon juice, sriracha sauce, and chopped chives. Season well with salt and pepper.
- Serve: Pile the hot wings onto a serving plate. Place the cooling dip alongside and garnish with extra chopped chives.
Recipe Tips
- The Flour Coating: The small amount of flour is the secret to getting a crispy skin in the oven without deep frying. It absorbs the moisture from the skin and creates a crunch.
- Spice Balance: The combination of paprika and ginger gives these wings a distinct warmth that isn’t just “hot.” It adds an aromatic depth that pairs perfectly with the chili heat.
- Sriracha Levels: This recipe provides a “medium” heat. If you prefer very spicy wings, you can increase the sriracha in the coating to 1 tablespoon.
- Marinating: For deeper flavor, you can toss the wings in the oil, sriracha, and seasoning (steps 2 & 3) and leave them in the fridge for up to 12 hours before baking.
What To Serve With Mary Berry Sriracha Chicken Wings
These wings are a great appetizer, but can be turned into a meal with sides.
- Celery and Carrot Sticks: A classic accompaniment to wings.
- Sweet Potato Wedges: The sweetness balances the spice.
- Corn on the Cob: Grilled or boiled.
- Cold Beer or Iced Tea: To cool down the palate.
How To Store Mary Berry Sriracha Chicken Wings Recipe
- Refrigerate: Store cooked wings in an airtight container in the fridge for up to 3 days. The dip can be stored for up to 2 days.
- Reheat: To restore the crispiness, reheat the wings on a baking tray in a 200°C oven for 10-15 minutes. Do not microwave, as they will become soggy.
- Freeze: Raw, marinated wings (before baking) freeze very well. Freeze for up to 3 months, then thaw completely before roasting.
Mary Berry Sriracha Chicken Wings Recipe Nutrition Facts
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 400mg
- Total Carbohydrates: 5g
- Dietary Fiber: 0g
- Sugar: 1g
- Protein: 24g
Nutrition information is estimated per serving (approx. 3 wings plus dip).
FAQs
Can I use drumsticks instead of wings?
Yes, you can use chicken drumsticks or thighs. However, they are thicker and will require a longer cooking time—likely 35-40 minutes in total.
Is this recipe gluten-free?
As written, it is not due to the plain flour. You can easily make it gluten-free by substituting the plain flour for cornflour (cornstarch) or a gluten-free flour blend.
Can I cook these in an air fryer?
Absolutely. Cook the coated wings in an air fryer at 200°C for roughly 18-20 minutes, shaking the basket halfway through, until crispy and cooked through.
Try More Recipes:
- Mary Berry Chicken Valencia Recipe
- Mary Berry Chicken And Mushroom Risotto Recipe
- Mary Berry Chicken Provencal Recipe
Mary Berry Sriracha Chicken Wings Recipe
Course: AppetizersCuisine: BritishDifficulty: Easy4
servings15
minutes35
minutes350
kcalA foolproof oven-baked wing recipe that achieves a crispy skin using a flour-spice dusting, served with a cooling, zesty sour cream dip.
Ingredients
1kg (2lb 4oz) large chicken wings
2 tbsp sunflower oil
2 tsp sriracha sauce
15g (½oz) plain flour
1 tsp paprika
2 tsp ground ginger
Dip: 150g sour cream, 2 tbsp mayo, ½ lemon juice, 2 tsp sriracha, chives.
Directions
- Preheat oven to 220°C (200°C Fan). Line a roasting tin.
- Mix wings with oil, sriracha, salt, and pepper.
- Toss wings with flour, paprika, and ginger.
- Roast for 25 minutes.
- Flip wings, drizzle with oil, and roast 10-15 mins more until crisp.
- Mix dip ingredients.
- Serve wings with dip and chives.
Notes
- Dry Rub Technique: Unlike wet buffalo wings, Mary Berry’s method relies on the dry flour and spice rub creating a crust while roasting, which is less messy and stays crispier.
- Sriracha Brand: The heat level can vary by brand; taste your sauce before adding it to the dip to ensure it isn’t too overpowering.
- Crisping: The extra drizzle of oil halfway through cooking is the specific trick here that mimics the result of deep frying.