Spicy Thai Chicken Wings

Crispy chicken wings, spiced up with Sweet Baby Ray’s Sriracha Wing Sauce.


4 fl-oz Flour
1 Tbsp Corn Starch
4 fl-oz Water
12 each Chicken Wings
3 fl-oz Sweet Baby Ray's Sriracha Wing Sauce
1 Tbsp Black sesame seeds
1 Tbsp Green onions, sliced thin


Whisk flour, cornstarch, and water in another mixing bowl, add chicken; toss until all wings are coated.

Fry chicken wings 6-8 minutes to 165 F internal temperature for 15 seconds, drain on paper towels.

Fry chicken additional 6–8 minutes until crisp and drain again on paper towels. Toss with SBR Sriracha Wing Sauce until all wings are coated.

Remove to serving plate and garnish with sesame seeds and green onions. Serve immediately.