Dinner · Recipes

Sriracha Chicken Wings

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I mentioned in my Chicken Wings Two Ways post how much I like chicken wings.  It is one of my favorite meals.  I could eat chicken wings at least once a week.  I’ve been wanting to try Sriracha for a long time.  That seems to be really popular.  Every time I look around I see something advertised with a sriracha sauce.  So the last time I went to the grocery store I decided to buy some sriracha.  The lady at the check out said that she loves it and puts it on her fries.  So I went on Pinterest to see what to do with the sriracha.  Do I use it straight or add it to other ingredients.  The recipes that caught my eye were the ones that used a honey sriracha.  That sounded good, so I came up with my own version and hoped that it turned out good.  I first marinaded the chicken wings for two days.  I like to marinade my chicken for least one day, but two days is best.

Marinade:

  • 4 lbs Chicken Wings
  • 1/2 Cup Honey
  • 1/4 Cup Apple Cider Vinegar
  • 2 tbps Soy Sauce
  • 2 tbps Sriracha
  • 2 tbps Minced Garlic
  • Pinch Kosher Salt

I use a lot of minced garlic, so I just buy and keep a large jar on hand.  Freshly minched garlic is better, but not as convenient.

Preheat the oven to 425 degrees.  Place the wings on a sheet pan with a baking rack.  Bake for 15 minutes, then lower to 375 degrees and cook for another 15 minutes.  Always cook your chicken to 165 degrees.  While the chicken is cooking make the sauce.

Sriracha Sauce:

  • 3 tbps Butter
  • 1/2 Cup Honey
  • 2 tbps Cup Soy Sauce
  • 1/4 Cup Sriracha

Combine all ingredients in a small sauce pan and cook on a medium low heat for about 10 minutes.  The sauce will thicken up.  You should taste the sauce and adjust to your taste, if you want it spicer or sweeter.  Once the wings are done toss in the sauce.  I served the wings with some old fashion kraft mac and cheese.  The wings turned out great.  I really liked the combination of honey and sriracha.  I highly recommend.

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