Spicy Crunchy Chicken Wings with Sriracha Mayonnaise
Chicken wings smothered in spices and baked in the oven to a crunchy perfection.
About this Recipe
By: Amanda Higgins
Chicken wings are such an underrated part of the bird, people either hate them or love them. I love them and when they are coated in flavour and baked in the oven, they are off the charts good.
I have done these in bulk for parties and piled them high on platters for guests to grab with a napkin. They are gobbled up in seconds, a very easy catering food and look very impressive. I adore all the tasty spices, which can easily be adjusted to your personal taste.
This recipe is gluten free (as long as you are sure your spices and gluten free) and very addictive.
- The quantity of spice is good for about 2kg of chicken wings.
- 2 teaspoons chermoula mix optional (a North American spice)
- 1½ teaspoons cayenne pepper
- 3 teaspoons brown sugar
- 2 tablespoons coriander seeds
- 2 tablespoons garlic flakes
- 2 teaspoons sea salt
- 4 tablespoons paprika
- ½ cup of olive oil
- 250ml oil – sunflower, corn oil or a cooking olive oil
- 1 tablespoon white wine vinegar
- 4 egg yolks
- 1 teaspoon mustard – I use Dijon mustard
- ½ lemon juiced – use to taste
- salt and pepper to taste
- sugar to taste
Step by Step Instructions
This is a rough guide. If you fancy a smoked paprika or a more cumin flavour feel free to play around. The main idea is to get a good spicy flavour with some texture to cover the chicken.
Preheat the oven to 180ºC
Place all the chicken in a large bowl and rub ¼ cup of the olive oil into the chicken. This will make the chicken moist and allow the spice to stick to it.
Put all the spices into a mortar and pestle and give it a good grind to crush the coriander seeds.
Dip each chicken wing into the spice making sure to cover it well.
Lay the chicken wings onto a tray and drizzle with the remaining olive oil.
Bake for 30-40 minutes. Keep an eye on them as they can burn. Cut a wing open to check if they are cooked.
Place the egg yolks, vinegar and mustard in a mixing jug. I find that a tall jug works best as you get less mess then a bowl when mixing.
Using a stick blender, give it a good whisk. The gradually add the oil in about 3 or 4 batches whisking well between each addition of the oil. The sauce will thicken nicely.
Once all the oil has been added, taste the mayo for a seasoning check adding salt and pepper. I like to add a little sugar or xylitol , no more then a ½ teaspoon. This really finishes the mayo off and balances the flavour, however you can leave it out if you desire.
If the mayo becomes too thick simply add a little water to loosen it.
To the above recipe add 3 tablespoon of Sriracha sauce or any tasty hot sauce in the fridge.