Marry Berry Sriracha Chicken Wings with Sriracha and Sour Cream Dip is made with chicken wings, sriracha sauce, paprika, ground ginger, sour cream, and mayonnaise. This recipe creates spicy, crispy wings with a creamy, cooling dip. It takes about 45 minutes to prepare and makes 12 wings.
Marry Berry Sriracha Chicken Wings with Sriracha and Sour Cream Dip 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 dip:
- 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
How To Make Marry Berry Sriracha Chicken Wings with Sriracha and Sour Cream Dip
- Preheat the Oven: Set to 220°C/200°C Fan/Gas 7 and line a roasting tin.
- Marinate the Wings: In a bowl, mix wings with oil, sriracha, salt, and pepper. Sprinkle over flour, paprika, and ginger. Toss to coat.
- Roast the Wings: Arrange in the tin and roast for 25 minutes. Flip, drizzle with more oil, and roast another 10–15 minutes until crisp.
- Make the Dip: Mix sour cream, mayonnaise, lemon juice, sriracha, and chives in a bowl. Season well.
- Serve: Pile wings on a platter, serve with the dip, and garnish with extra chives.
Recipe Tips
- Marinate Early: Wings can be marinated up to 12 hours ahead.
- Advance Prep: The dip can be made and chilled for up to 2 days.
- Use Full Wings: For more meat and better flavor, opt for whole chicken wings.
- Control Heat: Adjust the amount of sriracha based on your heat preference.
What To Serve With Sriracha Chicken Wings
These wings are perfect with celery sticks, carrot batons, or a crunchy coleslaw. Serve alongside potato wedges or garlic bread for a heartier spread.
How To Store Sriracha Chicken Wings
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Freeze: Raw marinated wings freeze well—thaw and roast as needed.
Sriracha Chicken Wings Nutrition Facts
- Calories: 310
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Sugar: 2g
- Protein: 23g
- Sodium: 520mg
FAQs
Can I grill the wings instead of roasting?
Yes, grilling works well—just turn frequently for even cooking.
How spicy are these wings?
Moderately spicy—adjust the sriracha for more or less heat.
Can I use Greek yogurt instead of sour cream in the dip?
Yes, but it will slightly change the flavor and texture.
Do I need to use flour?
Flour helps crisp up the wings—skip it if you’re avoiding gluten.
What’s a good dipping alternative?
Try ranch dressing or a simple garlic aioli.
Marry Berry Sriracha Chicken Wings with Sriracha and Sour Cream Dip
Description
Crispy, spicy roasted chicken wings paired with a cool and tangy sriracha sour cream dip—perfect for parties or family nights.
Ingredients
Dip:
Instructions
- Preheat oven to 220°C and line a roasting tin.
- Toss wings with oil, sriracha, salt, and spices. Add flour and coat.
- Roast 25 mins, flip, drizzle oil, roast another 10–15 mins.
- Mix dip ingredients and season well.
- Serve wings with dip, garnish with extra chives.
- Optional: marinate wings ahead or freeze raw.
Notes
- Adjust sriracha for desired spice level.
- Wings can be grilled as an alternative.
- Dip improves if made ahead.
- Use whole wings for meatier bites.