1 rating

Honey Sriracha Wings

The Windsor's Honey Sriracha Wings

It's grilling season soon!  Now that warmer weather is upon us, getting out of doors is on everyone’s mind, especially after this particularly harsh winter.  Host the best-ever cookout with The Windsor's Chef Kristine Mana-ay’s Honey Sriracha Chicken Wings recipe.  It took home the top honors winning Best Wings in NYC last October at the annual Wingfest, making it the perfect dish for any Father’s Day barbecue.

Mana-ay, executive chef at The Windsor, a high-end sports bar with two locations in New York City, is known for her gourmet comfort food.   The Windsor combines American bar classics with Europe’s spirited social sensibility.  It is a welcoming neighborhood venue for relaxed drinking and dining in the heart of the West Village and Park Avenue.  


Chicken Wings

  • 12 chicken wings
  • 0.25 Teaspoon onion powder
  • 0.25 Teaspoon paprika
  • 0.25 Teaspoon Old Bay seasoning
  • 0.25 Teaspoon garlic powder
  • 0.25 Teaspoon salt
  • 0.5 Cup flour

For marinade

  • 2 Cups buttermilk
  • 1 Teaspoon salt
  • 0.25 Teaspoon Old Bay seasoning
  • 1 Teaspoon black pepper

Honey Sriracha sauce

  • 1 Cup Sriracha
  • 1.5 Tablespoons chopped ginger
  • 2 Tablespoons scallions
  • 0.25 Cup honey


Chicken Wings

For marinade

Honey Sriracha sauce

*oil for deep frying

*Whisk together buttermilk, pepper, salt and old bay seasoning in a bowl. Add the chicken, coat with the marinade. Marinate in the refrigerator for  8 hours.

*When ready, in a small bowl mix together the flour,garlic powder, old bay seasoning, paprika, onion and salt. Place chicken wings in a large bowl and coat the chicken with the flour mixture  until they are evenly coated. Put it in a container and refrigerate for 1 hr.

*Heat the oil to 375. The oil should be just enough to cover the chicken wings.

*Combine the sriracha sauce, honey, chopped ginger and scallion then set it aside.

*Remove the chicken from the fryer, place the wings in the bowl and add the 1/4 sriracha honey sauce.  Serve!