Sriracha chicken wings

Sriracha chicken wings

I really enjoy chicken wings and it’s not often that I’ll have a starter when we eat out but if there are chicken wings on the menu, then I have to seriously have to weigh up the dessert options and make a decision!

When you make this recipe at home you don’t have to ditch your dessert.

These are baked with no added cooking fats.

And if you’re not a sharer, make a double portion!

Please note that this recipe requires a little overnight marinade, but it’s totally worth it!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 6 servings

500 g chicken wings
100 ml buttermilk
50 g sriracha hot sauce
salt and pepper


  • Prepare the chicken wings to marinate. Marinating the wings will result in them being juicy after baking – totally worth it!
  • Firstly, remove the tip.  Using a sharp knife carefully cut through the joint and discard the tips.
  • You’re left with the main part of the wing and to separate them use the knife to carefully cut through the joint and place the 2 pieces into a bowl.
  • Repeat until you’ve prepared all of your wings.
  • Cover the wing pieces with buttermilk, cover the bowl with clingfilm and refrigerate for 24 hours.
  • The following day, remove the wings from the fridge.
  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil and place a cooling tray on the baking sheet.
  • Take a chicken wing piece and remove any excess marinate and place it onto the cooling tray.
  • Repeat until all of the wing pieces are on the cooling tray and add a little sprinkle of salt..
  • Place the sriracha hot sauce into a bowl, and with a pastry brush, carefully brush a little hot sauce onto one side of the wing.
  • Pop the baking tray into the oven for approximately 12 minutes.
  • When the buzzer goes off, remove the wings from the oven and carefully turn them over.
  • Brush the 2nd side with hot sauce and bake for a further 12 minutes.
  • Repeat this process until each side has had 2 coats of hot sauce and 2 lots of baking time.
  • When the wings have finished baking, arrange them on a plate and try to eat them slowly!

Recipe Notes

  • I’ve also used a homemade kefir instead of buttermilk for my overnight marinade.
  • There are many varieties of Sriracha sauce. Chose what you’re comfortable with. I went extra hot!
  • These chicken wings are great served as part of a buffet.

Nella Foulds
Nella Foulds

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