Mary Berry’s Sriracha Chicken Wings with Sriracha and Sour Cream Dip
As seen on Mary's Foolproof Dinners, these spicy chicken wings are best served with a creamy sour cream dip as quick snack with drinks or as part of a bigger crowdpleasing spread.
Introduction
One for when all the family get together. Teenagers with love these! Sriracha is a hot chilli sauce made with chillis, garlic and vinegar; different brands vary in density of heat and spice. It is best to buy complete chicken wings (not just the wing tips), which will have more meat on them.
Ingredients
| 1kg (2lb 4oz) | large chicken wings, without tips (about 12) |
| 2 tbsp | sunflower oil, plus extra for drizzling |
| 2 tsp | sriracha sauce |
| 15g (½oz) | plain flour |
| 1 tsp | paprika |
| 2 tsp | ground ginger |
| For the sriracha sauce: | |
|---|---|
| 150g (5oz) | sour cream |
| 2 tbsp | full-fat mayonnaise |
| Juice of ½ | lemon |
| 2 tsp | sriracha sauce |
| 2 tbsp | freshly chopped chives, plus extra to garnish |
Method
Preheat the oven to 220°C/200°C Fan/Gas 7. Line a large roasting tin with non-stick baking paper.
Place the chicken wings in a bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together well. Sprinkle the flour, paprika and ginger over the chicken and toss everything together.
Tip the wings into the prepared roasting tin and roast in the preheated oven for about 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp.
Meanwhile, mix all the dip ingredients together in a small bowl and season well.
Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve.
Mary’s Tips: Can be marinated up to 12 hours ahead. Dip can be made up to 2 days ahead. Raw marinated wings freeze well.
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