Mary Berry does chicken wings. I wasn't expecting that either, but here we are — and she's done a decent job of it. The coating is simple: sunflower oil, sriracha, flour, paprika, and ground ginger, tossed together and roasted at high heat until golden and crisp. Her original calls for a sour cream and sriracha dip alongside, which I have swapped out for my own Nearly Sriracha fermented hot sauce — because if you've gone to the trouble of making your own sriracha, you may as well use it.
Mary Berry's Sriracha Chicken Wings — The Recipe
Serves 1
Ingredients
For the wings:
- 330g chicken wings, without tips (about 4)
- ¾ tbsp sunflower oil, plus a little extra for drizzling
- ¾ tsp sriracha sauce — I use my Nearly Sriracha
- 5g plain flour
- ⅓ tsp paprika
- ⅔ tsp ground ginger
- Salt and freshly ground black pepper
For dipping:
- Your favourite fermented hot sauce
These Mary Berry sriracha chicken wings are best eaten straight from the oven — don't let them sit around.
Method
Preheat the oven to 220°C/200°C Fan/Gas 7. Line a roasting tin with non-stick baking paper.
Place the wings in a bowl. Add the oil and sriracha, season well with salt and pepper, and mix thoroughly. Sprinkle over the flour, paprika, and ground ginger and toss everything together until the wings are well coated.
Tip into the prepared tin and roast for 25 minutes. Turn the wings, drizzle with a little more oil, and return to the oven for another 10–15 minutes until golden and crisp.
Pile onto a plate and serve with your dipping sauce alongside.
This Mary Berry sriracha chicken wings recipe is part of my Chicken Wings Recipes collection — and the sriracha is my own Nearly Sriracha, if you want to make it from scratch.
This recipe is also featured in my Chicken Hub — every chicken recipe on The Flexible Chef, from whole roasts to stir fries.
Wonky photos, proper food, genuine adventures — The Flexible Chef
