Sriracha BBQ Chicken Wings

Prepare 10 minutes + marinating | Cook 20-25 minutes | Serves 2


Chicken Wings

  • 10 chicken wings, slightly scored
  • 1 tbsp salt
  • 1 tbsp brown sugar
  • 4 tbsp MamaLan’s Pineapple Sriracha
  • 1 tbsp tomato puree
  • 2 tbsp light soy sauce
  • 1 tbsp fresh lime juice
  • 2 garlic cloves, minced
  • 2 tbsp vegetable oil


  1. Whisk all the chicken ingredients except the chicken wings together until sugar and salt are fully dissolved.
  2. Cover wings with marinade and leave for at least 2 hours (overnight is best).


  • Chopped coriander
  • 1 spring onion, sliced
  • Red chilli slices
  • Toasted sesame seeds
  • Lime wedges

Cooking Instructions

  1. Cook on an outdoor BBQ or bake in a pre-heated oven at 200C (400F).
  2. If baking in oven, arrange marinated wings in single layer, put in oven for 10-15 minutes depending on the size of the wings. Once wings are cooked on one side, turn them over and bake for a further 10 minutes until golden brown.
  3. Top with all the garnish ingredients. 

Vegan Alternative
Use 400-500g tofu, cut into 2cm cubes. Add 1 more tbsp salt and cook for 5 minutes on each side.

Make sure you have enough wings to go around for your summer BBQ!