Fiery Chicken Wings

These hot wings will have you licking your fingers clean! Fiery Seasoning from the Tasty™ Seasoning Kit coats chicken wings in a generous kick of sriracha, lime and garlic. Great for potlucks, game day, parties … you name it. Recipe & Photo Credit: Tasty.
10 min
35 min


  • 2 pounds (1 kilogram) chicken wings
  • 1 1/2 teaspoons (7 milliliters) kosher salt , plus more to taste
  • 1/2 teaspoon (2 milliliters) freshly ground pepper
  • Canola oil , for frying
  • 10 tablespoons (150 milliliters) unsalted butter , melted
  • 1/2 cup (125 milliliters) fresh lime juice
  • 4 cloves garlic , minced
  • 1/4 cup (60 milliliters) honey
  • 2 tablespoons (30 milliliters) brown sugar
  • 1 1/2 to 2 tablespoons (22 to 30 ml) fiery , plus more for garnish
  • 1 1/2 teaspoons (7 milliliters) cornstarch
  • 2 tablespoons (30 milliliters) cold filtered water
  • Fresh cilantro leaves , for garnish
  • Zest of 1 lime , for garnish


  • 1 Preheat the oven to 350ºF (180˚C). Line a baking sheet with parchment paper.
  • 2 Season the wings all over with salt and pepper and set on the prepared baking sheet.
  • 3 Bake the wings until the internal temperature reaches 165ºF (74˚C), about 20 minutes.
  • 4 Heat 1 inch (2 1/2 cm) of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).
  • 5 While the oil heats, make the wing sauce. In a medium skillet, gently melt the butter over medium heat. Once melted, add the lime juice, garlic, honey, brown sugar and Fiery Seasoning. Bring to a simmer, whisking to combine. Cook until the sauce comes together and thickens, about 3 minutes.
  • 6 To make cornstarch slurry, stir together cornstarch and cold water, breaking up any clumps, you should be left with a milk like consistency. Whisk cornstarch slurry into the sauce, bring up to a low boil, whisking continuously until thickened. Season with salt to taste. Remove the sauce from the heat and set aside.
  • 7 Working in batches, carefully lower 4 to 6 wings at a time into the hot oil. Fry for 2 to 3 minutes, until the skin is golden brown and crispy. Repeat with the remaining wings.
  • 8 In a large bowl, toss 4 to 6 wings at a time with about 1/4 cup (60 ml) of the sauce or until well coated. Repeat with the remaining wings.
  • 9 Garnish the wings with cilantro, lime zest, and a pinch of Fiery Seasoning, if desired. Serve hot.
  • 10 Enjoy!


(per Serving)

Nutrition information coming soon.