Crispy Honey-Sriracha Chicken Wings with Lime Quinoa, Crunchy Rainbow Slaw & Dairy-Free Ranch

Name: Crispy Honey-Sriracha Chicken Wings with Lime Quinoa, Crunchy Rainbow Slaw & Dairy-Free Ranch
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: Chicken wings, bone-in — 700 g; [ ] Arrowroot starch or tapioca flour — 1½ tbsp; [ ] Garlic powder — ¾ tsp; [ ] Onion powder — ½ tsp; [ ] Fine salt — ¼ tsp; [ ] Black pepper — ⅛ tsp; [ ] Honey — 2 tbsp; [ ] Sriracha sauce — 2 tbsp; [ ] Olive oil or dairy-free butter — 1 tbsp; [ ] Fresh lime juice — 1 tsp; Uncooked quinoa — 100 g; [ ] Water — 200 ml; [ ] Fresh lime juice — 1 tbsp; [ ] Chopped fresh parsley or coriander — 1 tbsp; [ ] Olive oil — 1 tsp; Purple cabbage, finely shredded — 150 g; [ ] Cucumber, julienned — 150 g; 1 medium Carrot, grated; [ ] Cooked shelled edamame beans — 100 g; [ ] Spring onions, sliced — 2; [ ] Fresh lime juice — 1 tbsp; 100g plain yoghurt, dairy-free, Unsweetened; [ ] Fresh lemon juice — 2 tsp; [ ] Dried dill — ½ tsp; [ ] Garlic powder — ¼ tsp; [ ] Onion powder — ¼ tsp; [ ] Fresh chives, chopped — 1 tbsp

7 steps

Prep:10minCook:45min

Sweet, sticky and crispy honey sriracha wings with a side of ranch! Throw these gluten free baked wings in the oven for a healthy appetizer, dinner or snack. They're great for parties and everyone loves them!

Updated at: Tue, 20 Oct 2026 13:46:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories953.1 kcal (48%)

Total Fat46.8 g (67%)

Carbs79.7 g (31%)

Sugars29.3 g (33%)

Protein56.1 g (112%)

Sodium996.7 mg (50%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare the crispy chicken wings Preheat your oven to 220°C. Pat the chicken wings completely dry with paper towels. Combine the arrowroot starch, garlic powder, onion powder, salt and pepper. Toss the wings in the seasoning until evenly coated. Arrange in a single layer on a foil-lined baking tray, preferably on an oven-safe wire rack. Bake for approximately 35 minutes, turning halfway through.

Step 2

Prepare the honey-sriracha glaze While the wings bake, combine the honey, sriracha, olive oil or dairy-free butter, and lime juice in a small saucepan. Warm gently for 1–2 minutes until smooth and glossy. For a milder sauce, start with one tablespoon of sriracha and adjust to taste. Keep the glaze separate from the raw chicken.

Step 3

Glaze and finish the wings After the initial 35 minutes, remove the wings from the oven. Brush them generously with the honey-sriracha sauce. Increase the oven temperature to 230°C and return the wings for approximately 8–10 minutes. Watch carefully because honey can caramelise and burn quickly. Cook until the thickest part reaches at least 74°C, without touching the bone when checking. Rest briefly before serving.

Step 4

Prepare the lime-herb quinoa Rinse the quinoa thoroughly under cold running water. Place in a saucepan with 200 ml water and a small pinch of salt. Bring to a boil, then cover and simmer gently for approximately 12–15 minutes until the liquid has been absorbed. Remove from the heat and let stand covered for 5 minutes. Fluff with a fork and stir in olive oil, lime juice and fresh parsley or coriander.

Step 5

Make the crunchy rainbow slaw Combine the shredded cabbage, julienned cucumber, grated carrot, cooked edamame and sliced spring onions. Toss with fresh lime juice and a little black pepper. Keep the slaw chilled until serving. The crisp vegetables help balance the warm, sticky glaze.

Step 6

Prepare the dairy-free ranch Whisk the unsweetened dairy-free yoghurt, lemon juice, dill, garlic powder, onion powder and fresh chives together. Add a little cold water if necessary to achieve a smooth dipping consistency. Season with salt and pepper. Refrigerate until serving.

Step 7

Assemble your balanced dinner Divide the wings and fluffy lime quinoa between two plates. Add a generous portion of rainbow slaw and serve the creamy ranch alongside for dipping. Garnish the chicken with freshly chopped spring onions or parsley.