Sriracha Garlic Hot Wings Recipes

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CRISPY HONEY SRIRACHA CHICKEN WINGS



Crispy Honey Sriracha Chicken Wings image

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

2 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
2 ½ pounds chicken wing sections
⅓ cup honey
⅓ cup sriracha sauce
1 tablespoon seasoned rice vinegar
¼ teaspoon sesame oil
1 pinch sesame seeds, or as desired

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

GRILLED SRIRACHA HOT WINGS



Grilled Sriracha Hot Wings image

Provided by The Cooking Jar

Time 35m

Yield 4

Number Of Ingredients 11

3 lb. chicken wings
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons melted butter
1 teaspoon ginger, minced
1/2 cup Sriracha sauce
2 tablespoons honey
1 1/2 tablespoons thin soy sauce
1 tablespoon lemongrass, minced
2 tablespoons lime juice
1 tablespoon brown sugar

Steps:

  • Sprinkle the wings with baking powder and salt and toss to combine
  • Marinate overnight
  • Grill the wings, turning then on both sides, until the skins crisp up and brown, about 20-30 minutes
  • Brush the wings with the sauce and grill for another for 5 minutes
  • Remove the wings and in a large bowl pour remaining sauce and toss to coat
  • Dish and serve hot

CHICKEN WINGS WITH BUFFALO SRIRACHA, BOURBON TERIYAKI, SZECHUAN GARLIC AND PARMESAN SAUCES



Chicken Wings with Buffalo Sriracha, Bourbon Teriyaki, Szechuan Garlic and Parmesan Sauces image

Provided by Food Network

Time 15h20m

Yield 6 servings

Number Of Ingredients 26

30 pieces medium drumettes and flats
4 ounces salt
3 quarts vegetable oil
1 cup potato starch
3 cups Louisiana hot sauce
2 cups white vinegar
4 ounces sriracha
2 tablespoons sriracha powder
1 tablespoon soy lecithin powder
1/2 teaspoon xanthan gum
6 sticks butter
2 quarts Shaoxing wine
1 quart soy sauce
4 cups dark brown sugar
2 cups rice wine vinegar
1 cup bourbon
4 ounces minced garlic
4 ounces minced ginger
2 ounces cornstarch
1 ounce Szechuan peppercorns
7 ounces grated Parmesan
3 ounces garlic powder
1 ounce Korean red pepper flakes
1 quart vegetable oil
4 ounces minced garlic
3 ounces dried red pepper

Steps:

  • For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours.
  • For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended.
  • For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified.
  • For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container.
  • For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle.
  • For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F.
  • Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more.
  • Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them.

SRIRACHA GARLIC WINGS



Sriracha Garlic Wings image

Layers of flavors...sweet on front end then comes the kick in the rear. Good with saffron rice. (Golden Syrup is a South African cane syrup. Try Delta or Lyle's brand.) My husband loves these. See below grill method. Don't forget the blue cheese dressing and a beer. I don't like beer..DH said to say that.

Provided by gailanng

Categories     Chicken

Time 4h40m

Yield 2 serving(s)

Number Of Ingredients 14

2 lbs chicken, wing (sections)
1 teaspoon ground coriander
2 teaspoons kosher salt
2 tablespoons olive oil
2 garlic, minced
1 tablespoon lemons or 1 tablespoon orange juice
2 1/2 tablespoons butter, melted
5 tablespoons sriracha hot chili sauce
3 tablespoons golden syrup (like Delta or Lyle's) or 3 tablespoons honey
lemons (zest of 1) or orange (zest of 1)
2 tablespoons cilantro, minced
salt
blue cheese dressing
celery stick

Steps:

  • Wash wings and using kitchen shears, trim fatty wing 'flaps'; discard sheared fat . Place wings in a zip lock bag; set aside.
  • Together mix ground coriander, Kosher salt, olive oil, minced garlic and lemon or orange juice. Place marinade mixture together with prepared wings in plastic bag. Seal, squeeze out air then squish around to disperse marinade. Refrigerate at least 4 hours or overnight.
  • Preheat oven 400 degrees. Prepare baking sheet by lining with aluminum foil and grease with oil. Remove wings from marinade and dry with paper toweling. It's important to have them as dry as possible. Place on prepared baking sheet then sprinkle with salt to taste. Place in oven and bake 35 minutes or until golden.
  • In the meantime, mix together the sriracha sauce ingredients: melted butter, sriracha, golden syrup, zest, and cilantro; set aside.
  • When wings are ready, remove baking sheet from oven and brush over each wing generously with the sriracha sauce. Once finished brush once again. Return pan to oven and bake an additional 5 minutes to set the glaze. Reserve remaining sauce.
  • Serve with remaining sauce for dipping, blue cheese dressing and celery sticks.
  • For Grilling:.
  • Use a 30-20-10 method. On indirect heat cook 30 minutes, flip the chicken. Cook an additional 20 minutes more. Remove the wings from the grill and toss into sauce. Return back to the grill and cook 10 more minutes until crisp.

Nutrition Facts : Calories 1411.4, Fat 96.9, SaturatedFat 30.6, Cholesterol 378.4, Sodium 3733.1, Carbohydrate 46.3, Fiber 1.8, Sugar 9.9, Protein 88.7

HONEY & SRIRACHA HOT WINGS



Honey & sriracha hot wings image

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

1 tsp smoked paprika
1 tsp garlic granules
2 tbsp baking powder
1 tbsp cornflour
16 chicken wings (about 1.5kg)
2 tsp sesame seeds (optional)
1 tbsp cider vinegar
3 tbsp honey
4 tbsp sriracha

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

SRIRACHA GARLIC HOT WINGS



Sriracha Garlic Hot Wings image

My sister & I are wing fanatics. We're always looking for a great recipe to try. We found this one and it's a winner! Spicy goodness!

Provided by Catherine Haury

Categories     Poultry Appetizers

Number Of Ingredients 13

4 lb chicken wings, cut up
1-2 qt vegetable oil, for deep frying
MARINADE
2 Tbsp ground coriander
1/2 tsp ground cumin
1 Tbsp kosher salt
2 Tbsp olive oil, extra virgin
SAUCE
1/2 c sriracha hot chili sauce (or to taste)
6 Tbsp unsalted butter, melted
1/4 c cilantro, chopped
finely grated zest and juice of 1 lime
4 clove garlic, minced

Steps:

  • 1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
  • 2. Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They'll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
  • 3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside.
  • 4. Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
  • 5. Serve hot, on a platter with your favorite condiments.

CANE SYRUP GLAZED HOT WINGS



Cane Syrup Glazed Hot Wings image

Sriracha Hot Chicken wings glazed with Steen's pure cane syrup and sriracha hot chili sauce.

Provided by Deep South Dish

Categories     Appetizer, Snack

Time 1h30m

Number Of Ingredients 7

4 to 5 pound package chicken wings
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/4 teaspoon garlic powder, or to taste
1/2 cup (1 stick) unsalted butter
1 cup pure cane syrup (like Steen's)*
1/4 cup hot sauce (Sriracha hot chili sauce, or other hot pepper sauces), or to taste

Steps:

  • Preheat oven to 375 degrees F.
  • Disjoint the wings if desired, and reserve tips for homemade stock, or leave the wings whole if you like.
  • Place wings fat side down on a baking sheet. Season wings with salt, pepper and a light sprinkling of garlic powder; set aside.
  • In a medium saucepan, melt the butter. Stir in the syrup and Sriracha sauce; cook over low heat until loosened.
  • Using a brush, dab the sauce on the wings and then turn them. Try to avoid brushing since you'll brush off the seasoning.
  • Season the other side of the wings with salt, pepper and garlic powder and dab with the sauce.
  • Bake on the lower rack of the oven at 375 degrees for 20 minutes. Remove, turn, dab additional sauce on the top and return to the oven for 10 minutes longer.
  • Remove the wings and increase the oven temperature to 425 degrees F. Turn the wings and dab with additional sauce on the top and return to the oven, but on the middle rack. Bake at 425 degrees for 10 minutes.
  • Remove, dab with sauce; brushing up sauce from the pan. Turn, dab, and bake for another 20 to 25 minutes or until done.
  • Remove and turn wings to coat and plate. Total cooking time will depend on the size and thickness of the wings.

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