Sriracha Chicken Wings Food
SRIRACHA CHICKEN WINGS
Look, you're probably going to put hot sauce on your wings, but the pro move is to put it IN them: Zakary Pelaccio's recipe has you make your own Charred-Chili Sriracha, then brine a bucket of wings in that heavenly liquor (i.e., you win!). (Note: Plan ahead, since wings require 24 hours of brining.)
Provided by Zakary Pelaccio
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Brine: Combine brine ingredients in a medium bowl. Place chicken wings in another bowl. Pour brine over wings and mix with your hands. Cover bowl with plastic wrap, and store in the refrigerator 24 hours.
- Wings: Place a colander over a larger bowl. Drain the brined wings, reserving the brine in the bowl beneath (discard, or boil 10 minutes and save for future wing brining). Remove chicken wings to a baking sheet fitted with a metal rack. Set aside to bring to room temperature, 30 minutes.
- Fill a heavy-bottomed pot halfway with grapeseed oil and heat to 325 degrees F. Meanwhile, in a bowl, mix together rice and tapioca flours. Dredge wings in the flour. Fry in small batches until golden brown, 8-10 minutes (depending on wing size, it could take a little more or less time to cook). Shake off excess oil and remove cooked wings to a sheet rack.
- Assembly: Arrange wings on a serving platter with a side of sriracha sauce for dipping. (To make traditional buffalo wings, combine 1 cup sriracha with 3 tablespoons melted butter. Toss with wings and serve.)
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
SRIRACHA-BUFFALO CHICKEN WINGS
Classic hot wings get an update thanks to sriracha, a Thai-style hot sauce. The vinegar-chile sauce adds just enough of a twist to feel fresh while staying true to all the beloved characteristics of the addictive game day staple.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together sriracha and butter. Add cooked wings; toss. Serve, with crumbled blue cheese and celery sticks.
EASY SRIRACHA-BBQ CHICKEN WINGS
Provided by My Food and Family
Categories Chicken
Time 55m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450ºF.
- Cover rimmed baking sheet with foil; spray with cooking spray. Spread wings onto prepared baking sheet.
- Bake 35 min. Meanwhile, mix barbecue sauce and Sriracha sauce until blended.
- Brush wings with barbecue sauce mixture; bake 10 min. or until done.
- Sprinkle with cilantro.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 340 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 13 g
SRIRACHA-GLAZED CHICKEN
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
- Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Nutrition Facts : Calories 360 g, Fat 16 g, Protein 47 g
SRIRACHA SWEET AND SPICY CHICKEN WINGS RECIPE - (4.7/5)
Provided by fionalikesfood
Number Of Ingredients 8
Steps:
- 1. Melt butter in a saucepan and add ketchup, sugar, sriracha, salt and pepper 2. Taste sauce and adjust seasonings as necessary 3. Fill a deep pan 1/3 full with cooking oil and heat to 375 degrees 4. Cut chicken wings at the joints and discard wing tips 5. Dry wings thoroughly and leave at room temperate for a few minutes before frying to prevent oil from cooling down significantly once chicken is in 6. Add chicken to oil and stir to separate, try to keep oil temperature at 375 degrees 7. Cook until crisp and golden, about 8 minutes 8. While chicken is cooking, add green onions to sauce 9. Drain wings on paper towels and toss in sauce 10. Pile on plate and garnish with extra green onions
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
SIMPLE SRIRACHA CHICKEN WINGS
Combine four ingredients for our Simple Sriracha Chicken Wings and make something special. These Simple Sriracha Chicken Wings have a spicy kick.
Provided by My Food and Family
Categories Chicken
Time 20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat greased grill to medium heat.
- Grill wings 7 to 8 min. on each side or until done. Meanwhile, mix MIRACLE WHIP and Sriracha sauce in large bowl until blended.
- Add wings to MIRACLE WHIP mixture; toss to evenly coat. Transfer to platter.
- Sprinkle with onions.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 13 g
HONEY & SRIRACHA HOT WINGS
Enjoy crisp hot wings straight from the oven - no need for deep-frying - with this clever recipe. Eat unglazed or try our honey and sriracha glaze
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h
Number Of Ingredients 9
Steps:
- Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs.
- Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
- Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.
Nutrition Facts : Calories 367 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.1 milligram of sodium
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- In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
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- Heat a saucepan over medium heat. Add the olive oil, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Stir in the Sriracha, tomato sauce, soy sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
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- Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
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