BAKED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE
Toss baked chicken wings with a Buffalo-style sriracha sauce and dip them in a blue cheese dressing with ranch seasoning.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
- Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
- Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
- Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce.
SRIRACHA MAYO
Steps:
- Stir together 1/2 cup mayonnaise and 1/4 cup each Sriracha and sweet pickle relish.
SRIRACHA MAYO
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup mayo
Number Of Ingredients 0
Steps:
- Mix 1/2 cup mayonnaise and 1/4 cup each Sriracha and relish.
DEEP-FRIED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE
Stir blue cheese into a ranch-style dressing and serve it alongside hot wings made with sriracha.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
- Fill a large wide pot with about 3 inches of oil. Attach a deep fry thermometer to the side of the pot and bring to 375 degrees F over medium-high heat.
- Meanwhile, toss the wings with 2 teaspoons salt and a few grinds of pepper together in a large bowl. Sprinkle the cornstarch over top and toss to coat thoroughly.
- Working in batches, fry the chicken wings until golden and cooked through, about 15 minutes. Transfer to a paper towel-lined baking sheet to drain. Return the oil to 375 degrees F between batches.
- Whisk the melted butter and sriracha together in a large bowl. Transfer the fried wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.
SRIRACHA BUFFALO SAUCE
An easy Sriracha Buffalo Sauce recipe. This is part of the recipe Chicken Wings Five Ways.
Provided by Alexis Touchet
Categories Sauce Super Bowl Backyard BBQ Tailgating Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Heat butter, sriracha, vinegar, and 1/4 teaspoon salt in a small saucepan over medium heat, stirring, until butter is melted.
CRISPY HONEY SRIRACHA CHICKEN WINGS
The honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective, technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
- Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
- Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 28.7 g, Cholesterol 59.4 mg, Fat 14.3 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 3.9 g, Sodium 3151.9 mg, Sugar 24 g
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
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