Sriracha Thai Fish Sauce Chicken Wings

Today in the kitchen we learned how to make Sriracha Thai Fish Sauce Chicken Wings with Chef Matt Plumb from Brick Alley Pub.


  • 2 lb. Chicken Wings (approx. 12)
  • Fish Sauce
  • Sriracha Hot Sauce
  • Aquidneck Honey
  • Unsalted Butter
  • Garlic
  • Green Onion

For the Marinade:

  • ¼ cup Fish Sauce
  • ¼ cup Sriracha Hot Sauce
  • 1 Tbsp. Minced Garlic
  • ½ cup Aquidneck Honey
  • 2 Tbsp. Melted Butter

sriracha thai fish sauce chicken wings ingred


  1. Whisk all marinade ingredients together in a metal or ceramic bowl.
  2. Add chicken wings to marinade and toss.
  3. Cover with plastic wrap and move to refrigerator.
  4. Marinate for at least four hours and as long as overnight. Toss every hour or so.
  5. Pre-heat oven to 425. (If using convection oven set fan on high. This will get you a crispier wing.)
  6. Remove wings and marinade from refrigerator and place wings on an oiled sheet pan.
  7. Save excess marinade and set aside.
  8. Carefully place pan in oven to bake for 10 minutes.
  9. Carefully remove pan from oven and pour or brush on the marinade you set aside.
  10. Finish cooking until internal temperature reaches 165 degrees.
  11. Garnish with fresh chopped green onion, toasted sesame seed, or chopped toasted peanuts.

About the Restaurant:

Brick Alley Pub
140 Thames St.
Newport, R.I.

Brick Alley Pub is Hosting a R.I. Brewers Dinner on Feb. 20.
34th Annual St. Patrick’s Parade Breakfast Buffet 8 a.m. on March 15.
Annual Post Parade Clean up event 9 a.m. on March 16.

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