Sriracha Glazed Chicken Wings Food

CRISPY HONEY SRIRACHA CHICKEN WINGS

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.

SRIRACHA-GLAZED CHICKEN

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.

SIMPLE SRIRACHA CHICKEN WINGS

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.

HONEY, CILANTRO AND SRIRACHA BAKED CHICKEN WINGS

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!

SWEET SRIRACHA WINGS

Steps:

• Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight., For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended., Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling., Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro.

HONEY-SRIRACHA GLAZED BUFFALO WINGS

Steps:

• Preheat the oven to 200 degrees. Prepare the deep fryer by filling with oil to the manufacturer's suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2-3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.
• Heat the oil to 350 degrees. Fry the wings in batches for 10-12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil-lined baking sheet) in the preheated oven until all the wings have been fried.
• While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.
• (Don't care to fry? Wings can alternately be baked on a wire rack set over a sheet tray or on a foil-lined sheet tray. Toss wings with 3 tablespoons oil and bake in a 450°F oven for 25-30 minutes. Toss with sauce, garnish and serve.).

THE BEST... SPICY SRIRACHA CHICKEN WINGS

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!

HONEY-BAKED SRIRACHA CHICKEN WINGS

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• In 1-gallon resealable food-storage plastic bag, mix Sriracha sauce, oil, salt, pepper and drummettes. Seal bag; shake to coat. Add flour; seal bag, and shake until drummettes are coated with flour. Place drummettes on cookie sheets.
• Bake uncovered 30 minutes; turn drummettes over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of drummettes is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss drummettes with sauce. Serve warm.