• Yield: Makes 6 to 8 servings




  • Vegetable or peanut oil, for frying

  • 4 pounds chicken wings

  • 1 cup (2 sticks) unsalted butter

  • 2/3 cup Sriracha

  • 1/2 cup orange blossom honey

  • 2 teaspoons kosher salt

  • Juice of 1 lime

  • Chopped fresh cilantro, for garnish

  • 2 tablespoons white sesame seeds, for garnish


1. Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.


2. Heat the oil to 350°F. Fry the wings in batches for 10 to 12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil-lined baking sheet) in the preheated oven until all the wings have been fried.


3. While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.

Randy Clemens is an author and freelance food writer based in Los Angeles. His writing has appeared in publications such as Gourmet, Saveur, Imbibe, Wine Enthusiast and DRAFT. He is the author of The Sriracha Cookbook and co-author of The Craft of Stone Brewing Co.