Sugar Free Siracha Chicken Wings are simply delicious. Slightly sweet but a little spicy as well, these wings are crispy on the outside yet tender and soft on the inside. Finger Lickin' fantastic!
Wash and dry the chicken wings if desired. If whole wings, cut the chicken wings into pieces at each segment discarding the wing tips if you don’t want them. Hint-dislocate the joint to find the right place to cut through.
Line a large baking tray with foil.
Mix the seasonings and baking powder (not baking soda!!) together and add to a large zip lock bag. Shake well to combine before adding the chicken wings. Shake and move the bag till the mix has coated the chicken.
Lay the chicken pieces in the tray so they aren’t touching each other and cook in the oven at 130 C/260 F fan forced for 20 minutes. You may need to use to more than 1 pan to fit all of the chicken pieces.
Turn the temperature up to 210 C/410 F and continue cooking the wings for a further 20 minutes. Meanwhile, mix all of the ingredients together for the Siracha Basting Sauce.
Remove the wings from the oven and baste both sides of the wings with the basting sauce. Turn the oven down to 200 C/390 F. Return the wings to the oven and bake for between 5-8 minutes on one side before turning the wings over and cooking for a further 5 8 minutes on the other side. Watch them to make sure they do not burn!
Serve sprinkled with chopped spring onions and chopped red chilli for garnish, or a sprinkling of fresh chopped coriander or parsley. Enjoy as they are fresh from the oven or serve with the sour cream dipping sauce recipe mentioned in the notes or this recipe for a Ranch Dipping Sauce.
Notes
If you want a dipping sauce for the wings (not necessary but good for extra spice) make some additional basting sauce and use for dipping.For a more substantial meal serve with salad, vegetables or a simple slaw.Omit the baking powder if you wish to- although they do help crispen the wings up. They still taste amazing.