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
GRILLED SRIRACHA HOT WINGS
Provided by The Cooking Jar
Time 35m
Yield 4
Number Of Ingredients 11
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
Provided by Food Network
Time 15h20m
Yield 6 servings
Number Of Ingredients 26
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
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
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
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
SRIRACHA GARLIC HOT WINGS
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
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
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
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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5/5 (21)Total Time 1 hr 20 minsCategory Dinner
- Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
- Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
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5/5 (2)Estimated Reading Time 4 minsServings 8Calories 372 per serving
- Add the chicken wings to the bottom of your 6 quart slow cooker. In a medium sized bowl, whisk sriracha, honey, soy sauce, brown sugar, and garlic. Pour the sauce on top of the wings.
- Cover and cook on low heat for 3-4 hours or high heat 1-2 hours. Once the wings are done, remove them from the slow cooker and line on a baking sheet with foil.
- In a medium saucepan combine the sauce from the slow cooker and whisk together the cornstarch and water in a small bowl, adding it to the sauce. Bring to a simmer over medium high heat until the sauce has thickened.
- Baste the wings with the sauce and broil for 2-3 minutes until the tops are crispy and brown. Add the wings back to the slow cooker and pour remaining sauce from the saucepan on top. Garnish with sesame seeds and green onions.
HONEY SRIRACHA CHICKEN WINGS RECIPE - DEEP FRIED AND SPICY!
From theblackpeppercorn.com
5/5 (5)Estimated Reading Time 2 minsServings 4Total Time 20 mins
- To make the sauce, heat the oil in a saucepan, on medium heat. Add onions and garlic and cook until tender, stirring often. Stir in rice vinegar, sriracha sauce, honey and bring to a low boil. Cook for a few minutes and then remove from heat. Cool slightly and then process in a blender or food processor, until smooth.
- Wash the wings and dredge them in flour. Shake off the excess flour and deep fry them in 350F oil for about 8-10 minutes.
HONEY-SRIRACHA CHICKEN WINGS RECIPE | FOOD NETWORK
From foodnetwork.com
5/5 (53)Author Judi StowellServings 4Category Appetizer
- 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.
- Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.
- Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.
GRILLED SRIRACHA HOT CHICKEN WINGS RECIPE :: THE MEATWAVE
From meatwave.com
Servings 4Total Time 9 hrsCategory Appetizers
- Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours
- Melt butter in a small saucepan over low heat. Whisk in sriracha, honey, soy sauce, cilantro, line juice, and vinegar until combined. Remove from the heat and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings skin side up over cool side of grill, cover, and cook until skins are crisp and browned, 30 to 40 minutes. Brush wings all over with sauce, cover, and continue to cook until sauce bakes in, 5 to 10 minutes.
- Transfer wings to a large bowl. Pour remaining sauce over wings and toss to coat evenly. Transfer wings to a platter and serve immediately.
SRIRACHA WINGS (BAKED) RECIPE - RECIPEMAGIK
From recipemagik.com
Category AppetizerCalories 380 per servingTotal Time 45 mins
- PREHEAT OVEN: Preheat oven to 400F and line two large baking sheets with parchment paper. This will help you clean up later.
- SAUTE GARLIC: In a pan heat some oil. Add crushed garlic. Saute garlic on medium heat for 30-45 seconds or until aromatic.ADD SAUCE: In the same pan add Soy Sauce, Sriracha, Tomato sauce, and Honey. Cook for 3-5 minutes on medium-low heat stirring frequently. This will thicken the sauce. Once done keep aside.
- Add baked chicken wings in the honey sriracha sauce. Coat each wing evenly. Garnish with freshly chopped cilantro. Serve right away.
BAKED CHICKEN WINGS WITH HONEY GARLIC SRIRACHA SAUCE
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4.5/5 (10)Total Time 1 hr 15 minsCategory ChickenCalories 552 per serving
- Preheat oven to 400. Place rack in baking sheet and lightly spray with cooking oil. Place wings on rack and brush with vegetable oil.
- Sprinkle wings with granulated garlic, salt, and pepper. Bake wings for 20 minutes, remove pan and turn wings over.
- Brush the other side with oil and sprinkle with granulated garlic, salt, and pepper. Place back in oven for 25 minutes. If using two baking sheets, alternate oven racks when you put the pans back in the oven.
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- Prep the chicken wings: make sure you bring the chicken wing to room temperature before baking. Pat the wings dry with a kitchen towel so that it is moist free. Preheat the oven at 160C/320F and line a baking tray with an aluminium foil, then place a baking rack on it.
- To a small bowl, add smoked paprika, garlic powder, ginger powder, onion powder, baking powder, salt, ground black pepper and mix to combine.
- Add the dry spice mix to the chicken wings and mix to combine making sure the wings are well coated with the spice mix.
- Place the seasoned chicken wings on the baking rack (baking tray) making sure it is not overcrowded for proper air circulation/distribution and bake in the preheated oven for 15 minutes, take it out of the oven and flip to the other side then continue to bake for another 15 minutes.
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