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
HONEY, CILANTRO AND SRIRACHA BAKED CHICKEN WINGS
You can never go wrong with chicken wings because they are easy to cook, delicious and inexpensive. In this recipe, I make a sweet and spicy sauce that creates the perfect flavor explosion. Plus, these chicken wings are baked so they're easier to throw together.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- In a wide shallow bowl, whisk together the rice flour, chili powder, garlic powder, onion powder, salt and pepper.
- Pat the chicken dry with a paper towel. Coat each piece evenly in the spice mixture and place it on the prepared baking sheet, leaving at least an inch between each piece. Bake the chicken wings until golden brown, 40 to 45 minutes.
- Meanwhile, combine the butter, honey, Sriracha, brown sugar, fish sauce, garlic and cilantro in a small saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, 3 to 4 minutes, then immediately remove from the heat.
- Transfer the wings to a large bowl. Drizzle the warm butter mixture over the baked chicken wings and gently toss with tongs. Serve and enjoy!
HOT & SPICY POMEGRANATE CHICKEN WINGS
Make sure to use a non stick pan or cover pan with foil, when baking these delicious and spicy wings, otherwise you'll have a very sticky mess. I have added a recipe for making your own pomegranate molasses, as it may be difficult for some people to find. The molasses is very versatile and can be used in many different dishes. If refrigerated, this quick and easy to make molasses will keep for 6 months.If you would like a sweeter molasses add more sugar to taste, when you first start cooking it. Preparation time includes making the molasses.
Provided by Baby Kato
Categories < 4 Hours
Time 2h55m
Yield 24 chicken wings, 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Pomegranate Molasses:.
- Place all the ingredients in an uncovered saucepan and simmer over medium heat until the sugar has dissolved and the juice is simmering.
- Reduce the heat just enough to maintain the simmer. It will take 1 ½ hours for the liquid to reduce by half and thicken, stir occasionally during this process to prevent burning.
- When ready you should have 1 to 1 1/4 cups of syrup. Allow the syrup to cool completely, then pour into a clean jar and store in the refrigerator.
- Rub:.
- Place a small cast iron pan over medium heat and when hot add the coriander seeds, the un-husked cardamom seeds and the allspice nuts, toast for 1 minute. Shake pan often to keep the seeds from burning.
- Remove pan from heat and husk the cardamom, place coriander and cardamom seeds and allspice nuts into a mortar and pestle and grind to a fine powder. Set powdered spices aside until needed.
- In a large bowl mix the ground spices, add the1/2 tsp red pepper flakes, the ½ tbsp finely grated lemon zest, rosemary sprig, salt, black pepper and mix well.
- With a paper towel dry the chicken wings, it will help the rub to adhere better and will also produce a crispier skin.
- Add the dried chicken wings to a large bowl containing the rub mixture and coat well and let sit for one hour.
- Preheat the oven to 375 degrees F and line a baking sheet with foil. Put a wire rack over the baking sheet and grease with cooking spray.
- Put the wings on the rack and bake in the preheated oven for 45 minutes or until done to your preference. Flip the wings over, halfway through the cooking time and rotate the pan to ensure even baking.
- Pomegranate Sauce:.
- Using a small pan over medium heat warm the sesame oil, then add the garlic and ginger and lightly fry for 1 minute.
- Next add the ½ tbsp lemon zest, ½ tsp red pepper flakes and the pomegranate molasses to the garlic mixture, stir and cook for 5 more minutes, adjusting salt if necessary.
- Toss the wings in the sauce and put the remaining sauce in a small bowl for dipping.
- When ready to serve, garnish with green onions and enjoy.
THE BEST... SPICY SRIRACHA CHICKEN WINGS
Okay-so I stole this from Michael Symon, but they are so FREAKING good I had to share! The recipe appeared in Food and Wine magazine (February 2008). These are the best chicken wings I have ever had. There is a perfect amount of heat (for my taste) and the spices blend together perfectly! Please-don't be scared of the cinnamon. Never... be scared... of the cinnamon! This dish pairs well with Pippy's recipe for Mango Salad (helps with the heat from the Sriracha) http://www.recipezaar.com/24779.
Provided by Missykrissy66
Categories Chicken
Time P1DT30m
Yield 60 Wings, 7-10 serving(s)
Number Of Ingredients 11
Steps:
- In a very large bowl, mix the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Add split chicken wings and toss to cover completely. Cover and refrigerate for at least 4 hours or overnight.
- Preheat your oven to 375°F.
- Spread them wings on a few rimmed baking sheets and roast for about 30 minutes, until the wings are firm but not cooked all the way through. (Healthier Option: At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until they're golden and crispy.) Wash out your bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
- In a deep fryer or a very large saucepan, heat the vegetable oil to 375°F.
- Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. If you like them crispy like we do, I say give 'em about 7 minutes. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Recipe recommends serve hot-but I say they would be just as lovely cold!
Nutrition Facts : Calories 1720.1, Fat 131.2, SaturatedFat 42.6, Cholesterol 551.7, Sodium 2862.6, Carbohydrate 7.9, Fiber 2.1, Sugar 3.5, Protein 120
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