Apricot Sriracha Wings

Apricot Sriracha Wings

Apricot Sriracha Wings are a unique version of regular buffalo wings that have a fantastic flavor profile. You get sweet, a little hot, and that fantastic crunchiness that makes wings so much fun to eat.

So…apparently I have a fixation here lately.


Apricot Sriracha Wings

These, however, are not your typical ass wings.

They’re sweet, spicy and a little bit crunchy.

I decided to bread them with coconut flour, which was an experimentation.

I’m so glad I did.

See, sometimes I feel the need to step outside of the proverbial foodie box and do different things just for the sake of doing it.

It’s fun.

That’s why I do this.

The coconut flour adds a special element of sweetness along with the spicy/sweet sauce, which consists of apricot preserves, dijon mustard, Stubbs’ Texas Sriracha sauce (that stuff is now my new obsession), soy sauce and a little more Sriracha.

Apricot Sriracha Wings

Scale back on the Sriracha if you’re not into heat, but I like to burn my mouth a little.

Not a whole lot, mind you, but just enough to really feel it.

You can roll the wings around in the sauce after you fry them or just drizzle it on top of them.

I did both.

You’ll need lots of napkins.

Here’s your printable-

Apricot Sriracha Wings

Apricot Sriracha Wings


  • 2 tbsp. apricot preserves
  • 3 tbsp. Stubbs Texas Sriracha
  • 2 tbsp. soy sauce
  • 2 tbsp. Sriracha
  • 2 tbsp. butter, melted
  • 2 lbs. chicken wings
  • 1 egg, whisked
  • 3 cups coconut flour (of course you can use regular all purpose flour)
  • 3-4 cups canola oil, for frying


  1. Combine the preserves through butter in a mason jar and shake to combine.
  2. Heat oil to 375 degrees.
  3. Dip the wings in egg, then dredge in flour.
  4. Fry until golden brown, and place on paper towels to drain.
  5. Roll wings in sauce, or drizzle.

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Nutrition Information:
Yield: 4 Serving Size: 1/2 lb. wings
Amount Per Serving: Calories: 6975Total Fat: 727gSaturated Fat: 81gTrans Fat: 3gUnsaturated Fat: 632gCholesterol: 253mgSodium: 2090mgCarbohydrates: 96gFiber: 37gSugar: 32gProtein: 56g

*The provided nutrition calculated is NOT accurate. This calculator is attributing for all of the frying oil used.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. I don’t normally make fried chicken, but I just love the flavor combo here! And I can never get enough of sriracha. Might have to indulge with this soon!

  2. Adam J. Holland

    I’ve used coconut flour and it’s good stuff. But the Stubb’s Texas Sriracha? It’s what sriracha should be! And your combination looks outstanding. Good job, Goldstein!

    1. Shea

      Thanks, Adam. I love that stuff.

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