ADVERTISEMENT
Serve Immediately: These wings are best served hot and fresh, garnished with chopped green onions or sesame seeds.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 375°F for 10–12 minutes to keep them crispy.
Variations
Sweet Heat: Add a splash of pineapple juice or mango puree to the sauce for a tropical twist.
Mild Version: Cut the cayenne and sriracha in half for a tamer “bite.”
Vegan Option: Use cauliflower florets instead of chicken wings—coat and bake the same way, then toss in the sauce.
FAQ
Q: How spicy are these wings, really?
A: They’re definitely on the hot side, thanks to cayenne and sriracha, but the honey helps balance the heat. Adjust spice levels to suit your tolerance.
Q: Can I make these in an air fryer?
A: Absolutely. Cook at 380°F for 25–30 minutes, shaking halfway through. Then toss in the sauce.
Q: Is the sauce gluten-free?
A: Use a gluten-free soy sauce or tamari and you're good to go!
🔥 These “Spider Bite Chicken Wings” may not come from a venomous creature, but one taste and you'll feel the heat crawl across your tongue. Ready to take the bite?
ADVERTISEMENT
