Crispy Honey Sriracha Soya Wings

…an amazing combination of sweetness and spiciness in every bite, and they’re baked to crisp perfection!

Serves 4


500g Soya Cutlets, drained and washed
1 tbsp vegetable oil
2 tbsp unsalted butter, melted
1 tsp granulated garlic
salt and freshly ground pepper, to taste
1 tsp sesame seeds

For the Honey
Sriracha Sauce:

5 tbsp unsalted butter
1/3 cup honey, plus more for drizzling
1/4 cup Sriracha (Asian chilli sauce)
1 tbsp soy sauce
2 tsp fresh lime juice


Preheat oven to 220 C (400 F) Gas Mark 7. Lightly coat a large rimmed baking sheet with vegetable oil. Wash and then pat dry the Soya Cutlets with a paper towel. Keeping each cutlet on the stick carefully score each cutlet and place in a large bowl.

In a small bowl mix the oil, 2 tablespoons melted butter, granulated garlic, salt and pepper to taste. Pour the mixture over the cutlets and toss so all pieces are well coated. Place the cutlets in a single layer on the prepared baking sheet.

Bake until brown and crisp, 20-25 minutes, using metal tongs to turn at halftime, meanwhile make the sauce.

Melt the remaining butter in a small pan over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture gently bubbles. Remove from heat and set aside.

Carefully remove the Soya Cutlets from the baking sheet and pour the warm Sriracha sauce over the cutlets so they are well coated. Return to the oven for 3-4 minutes, or until crisp and crusted.

Transfer to a serving platter and garnish with sesame seeds. Drizzle a little extra honey on them if you’d like.

Related Posts