James Martin Sriracha Chicken Wings

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These James Martin Sriracha chicken wings are oven-baked until crisp, then tossed in a glossy, sweet-hot sriracha glaze that clings to every nook and cranny. You get crackly skin, juicy meat, and that punchy chilli-garlic flavour balanced with honey and lime. The method is simple and beginner-friendly, with no frying and very little mess. Total time is about 50 minutes, including a quick rest while you thicken the glaze.

Ingredients

For the wings

1.2kg chicken wings (split into flats and drumettes; remove tips if you like)
2 tsp baking powder (aluminium-free if possible)
1 tsp fine sea salt
1 tsp smoked paprika
1 tsp garlic granules
1 tbsp neutral oil (rapeseed or vegetable)

For the sriracha glaze

80ml sriracha
60g honey
2 tbsp light soy sauce
2 tbsp fresh lime juice
2 garlic cloves, finely grated
1 tsp fresh ginger, finely grated (optional)
1 tbsp unsalted butter

To finish (optional, but lovely)

1 tbsp sesame seeds
2 spring onions, thinly sliced
Lime wedges, for squeezing

How to Make James Martin Sriracha Chicken Wings

Oven preparation

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Put a shelf in the middle so the heat circulates evenly and the wings colour properly.
Set up your tray: Line a large baking tray with foil or baking paper, then place a wire rack on top. This helps the fat drip away so the skin crisps rather than steams.

Mixing and seasoning

Dry the wings: Pat the wings very dry with kitchen paper. This is the small step that makes the biggest difference to crispiness.
Toss with the dry seasoning: In a large bowl, mix baking powder, salt, smoked paprika, and garlic granules. Add the wings and oil, then toss until every wing is evenly coated.
Arrange for airflow: Lay the wings in a single layer on the rack, leaving a little space between them. Crowding traps steam and softens the skin.

Baking

Bake until crisp: Bake for 35 to 40 minutes, turning the wings once halfway through, until they are deep golden and crisp.
Check they are cooked: The safest way is a thermometer, aiming for at least 75°C in the thickest part. If you do not have one, cut into the thickest drumette and make sure the juices run clear.

Make the glaze

Simmer the sauce: While the wings bake, add sriracha, honey, soy sauce, lime juice, grated garlic, and ginger (if using) to a small saucepan. Bring to a gentle simmer for 2 to 3 minutes, stirring often.
Finish for shine: Take the pan off the heat and whisk in the butter until glossy. This gives the glaze a rich finish and helps it cling to the wings.

Assembling and setting the glaze

Toss while hot: Transfer the baked wings to a large bowl. Pour over the warm glaze and toss until coated.
Set the sauce: Return the glazed wings to the rack and bake for 3 to 5 minutes. This short blast helps the glaze thicken and stick.

Cooling and serving

Rest briefly: Let the wings sit for 5 minutes before serving. The glaze settles and the skin stays crisp.
Finish: Sprinkle with sesame seeds and spring onions if you like, and serve with lime wedges for squeezing.

How to Make James Martin Sriracha Chicken Wings

Tips

How do I get the wings really crispy without frying?

Dry them thoroughly, use a wire rack, and do not skip the baking powder. Baking powder changes the skin’s pH slightly and helps it blister and crisp in the oven.

Why did my wings turn out soft?

The usual culprits are overcrowding the tray, skipping the rack, or adding sauce too early. Bake uncovered on a rack first, then glaze right at the end.

How do I stop the glaze from burning?

Honey can catch quickly, so keep the glaze simmer gentle and only bake the sauced wings for a few minutes to set. If your oven runs hot, set the glaze under a close watch for the final 3 minutes.

How can I make them milder or hotter?

For milder wings, reduce sriracha to 60ml and add 1 to 2 extra tablespoons of honey. For hotter wings, add 1/2 teaspoon chilli flakes or a pinch of cayenne to the glaze.

Serving Suggestions

Chunky chips or sweet potato wedges and a crunchy slaw
Celery sticks with blue cheese dip or ranch
Steamed rice and cucumber salad for a lighter plate
Pickles and extra lime wedges to cut through the richness

Storage

Room temperature

Do not leave cooked wings out for more than 2 hours (or 1 hour in warm weather). After that, chill them.

Refrigerator

Store cooled wings in an airtight container for up to 3 days. Reheat on a rack in a hot oven at 200°C (180°C fan) for 10 to 15 minutes until piping hot and the skin re-crisps.

Freezing

Freeze wings in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat in the oven as above. If possible, freeze them before glazing and make a fresh batch of glaze when serving for the best texture.

Nutrition

Calories: 420 kcal
Carbohydrates: 18 g
Protein: 28 g
Fat: 26 g
Saturated fat: 7 g
Sodium: 980 mg

Nutrition values are estimates and will vary depending on wing size, brands used, and how much glaze is absorbed.

FAQs

Can I make James Martin Sriracha chicken wings in an air fryer?

Yes. Air fry at 200°C for 18–22 minutes, turning halfway, until crisp and cooked through (75°C internal). Toss in the glaze, then air fry for 2–3 minutes to set the sauce.

Do I have to use baking powder on the wings?

It is optional, but it helps a lot with crispiness in the oven. If you skip it, the wings will still be tasty, just a little less crackly. Make sure you dry the wings well and use a rack either way.

How do I make the sriracha glaze thicker?

Simmer it for an extra 1–2 minutes, stirring often, then whisk in the butter off the heat. If you want it even thicker, reduce the lime juice slightly or add 1 teaspoon of cornflour mixed with 1 tablespoon water and simmer briefly.

Can I prepare the wings ahead of time?

Yes. Season the wings and leave them uncovered on a rack in the fridge for up to 12 hours. This dries the skin and improves crispness. Bake when ready, then glaze just before serving.

What can I use instead of honey?

Maple syrup works well and gives a deeper sweetness. Brown sugar also works, but it can burn faster, so keep the final glazing time short.