Crispy Sriracha Chicken Wings

Do you find yourself drizzling Sriracha on anything from your eggs in the morning to your bowl of ice cream in evening? By the way, ew. If so, you are a true Sriracha addict and you’re going to have no choice but to love these crispy Sriracha chicken wings.

Ever since I brought the first bottle of Sriracha home, it seemed to disappear faster than you can say, “Carolina Panthers are going to the Super Bowl baby!” Are you hearing that a lot these days too? And this got me thinking, not football, but fooooood…SUPER BOWL PARTY FOOOOOD.

It’s just another one of those excuses we make for ourselves to get together, drink beer and gorge ourselves with the most fattening, cheesy, sugary, salt-laden foods we can think of. And then we end up trying to make ourselves feel better by throwing some spinach into the dip. All in the name of football. I’m not complaining!

Since Sriracha is almost as hot as the Panthers are around here these days, I figured it would be a crime not to incorporate it into the menu. Now don’t worry if you’re not big on hot wings, because even though these wings are spicy, they’re also sweet and sticky enough not leave you running for a cold chaser after each one. Not that you need an excuse to do that anyway.

CRISPY SRIRACHA CHICKEN WINGS

(makes 20-25 wings)

INGREDIENTS

2-3 lbs. Chicken wings
2 ½ tbsp. Baking powder
1 tbsp. Sea salt

SAUCE INGREDIENTS

3/4 cup Ketchup
1/3 cup Sriracha
3 tbsp. Rice vinegar
3 tbsp. Soy sauce
1 tbsp. Honey
1 tbsp. Molasses
1 tsp. Garlic powder

Sprinkle with sesame seeds and garnish with cilantro

DIRECTIONS

First rinse your chicken wings and pat them dry.

Rinsing wings in colander in a farm sink.
sriracha_chicken_wings_drying_small

Place the baking powder and salt in a large Ziplock bag. Close and shake to mix. Now place your wings in the bag and shake to coat.

Placing wings in Ziploc baggy with baking powder and salt.

Take the wings out of the bag, wipe off any excess baking powder and salt. Put them on a cooling rack atop a baking sheet, placing them in a single layer with the skin side up. Refrigerate them uncovered overnight.

sriracha_chicken_wings_refrigerate_small

This cool trick is how you put the crisp into “crispy” oven baked chicken wings. The baking powder and salt combo workers overnight to remove the moisture from the chicken wings, which makes them much crispier when cooked.

When you’re ready to cook the wings, preheat the oven to 375 degrees.

For the sauce, simply mix all of the ingredients in a mixing bowl and set aside.

Mixing wing sauce ingredients in a mixing bowl.

Place the wings in the oven and cook. After 20 minutes, turn the heat up to 425 degrees and cook for another 20-25 minutes until cooked through and not pink.

Remove them from the oven. They’ll look almost like you just pulled them out of a deep fryer, seriously check them out.

Oven baked wings on a cooking rack in a cookie sheet.

I promise, once you try this baking powder trick, you’ll never go back to the messy deep fryer. These wings are so crunchy on the outside and so tender on the inside. The chicken practically falls off the bone into your mouth.

Now slather them with sauce.

Slathering wing sauce onto wings with a basting brush.

Sprinkle them with sesame seeds and garnish with cilantro. They’re ready to serve!

As you know, the only thing that makes the Super Bowl truly exciting is being able to root for your home team, some ice-cold beer…oh yeah, and now these wings!

Crispy Sriracha Chicken Wings

8 hours, 15 minutes

45 minutes

Total Time: 9 hours

20-25 wings

Crispy Sriracha Chicken Wings

Ingredients

2-3 lbs. Chicken wings
2 ½ tbsp. Baking powder
1 tbsp. Sea salt
SAUCE INGREDIENTS
3/4 cup Ketchup
1/3 cup Sriracha
3 tbsp. Rice vinegar
3 tbsp. Soy sauce
1 tbsp. Honey
1 tbsp. Molasses
1 tsp. Garlic powder
Sprinkle with sesame seeds and garnish with cilantro.

Instructions

First rinse your chicken wings and pat them dry.
Place the baking powder and salt in a large Ziplock bag. Close and shake to mix.
Now place your wings in the bag and shake to coat.
Take the wings out of the bag, wipe off any excess baking powder and salt.
Put them on a cooling rack atop a baking sheet, placing them in a single layer with the skin side up.
Refrigerate them uncovered overnight.
The baking powder and salt combo workers overnight to remove the moisture from the chicken wings, which makes them much crispier when cooked.
When you're ready to cook the wings, preheat the oven to 375 degrees.
For the sauce, simply mix all the ingredients in a mixing bowl and set aside.
Place the wings in the oven and cook. After 20 minutes, turn the heat up to 425 degrees and cook for another 20-25 minutes until cooked through and not pink.
When they are finished cooking, remove them from the oven.
Using a basting brush, slather them with the sauce.
Sprinkle them with sesame seeds and garnish with cilantro. They're ready to serve!
http://www.instinctiveeats.com/crispy-sriracha-chicken-wings/

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