Sriracha Sweet And Spicy Chicken Wings Recipe 475
SWEET SRIRACHA WINGS
Serve my fiery hot wings on game day or any time friends and family gather. If you don't like a ton of sweetness, add the honey slowly and taste as you go. -Logan Holser, Clarkston, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 12g protein.
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-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
SWEET AND SPICY SRIRACHA CHICKEN THIGHS
A honey, hoisin, and Sriracha sauce make these Sweet and Spicy Sriracha Chicken Thighs exactly that: a little sweet and a little spicy and also a whole lot easy!
Provided by Tracy
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Add chicken thighs to a large zip lock bag.
- In a medium sized bowl, add all of the remaining ingredients, except the water. Mix well, then add water.
- Add marinade to the chicken, seal, and let marinate for at least 15 minutes.
- In a large saute pan, heat olive oil on medium. Add the chicken only at first and cook for 2 minutes on each side. Add marinade and continue to cook for another 3-4 minutes on each side while the sauce reduces and the chicken is cooked through. Garnish with sesame seeds and serve immediately.
Nutrition Facts : Carbohydrate 17 g, Protein 45 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 860 mg, Fiber 1 g, Sugar 13 g, Calories 360 kcal, ServingSize 1 serving
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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SPICY SRIRACHA CHICKEN WINGS RECIPE | LEITE'S CULINARIA
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Estimated Reading Time 3 mins
- In a very large bowl, toss the wings, coriander, cumin, cinnamon, salt, and olive oil. Cover and refrigerate for at least 4 hours or overnight.
- Arrange the wings in a single layer on rimmed baking sheets and roast for 30 minutes, until firm but not fully cooked through. You may need to roast them in batches.
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From chefdehome.com
Cuisine AmericanTotal Time 35 minsCategory Appetizer, Snack
- Honey Sriracha Hot Sauce - Combine, Honey Sriracha Hot Sauce ingredients (except salt and butter) in a small sauce pan, mix to combine melted honey in sriracha. Add butter and remove from heat.(30-40 secs) Stir to melt butter in the sauce (off heat). Taste and adjust salt. Set aside.
- In a small bowl, add chicken wings, add seasonings - salt, black pepper, lemon juice, oil, and garlic powder. Coat to combine. On a sheet pan, place a grilling rack (or a cookie cooling rack), coat with oil spray. Place the wings on rack, keeping some spacing in-between. Broil in oven, for 20 minutes, until wings are fully cooked through. For even crispy skin, I like to turn the wings, up-side down, half-way through the cooking.
- When wings are cooked, in a wide saute pan, add 2/3 of the sauce, with heat on, add cooked crispy wings and coat wings in sauce with tongs or spatula.
- Cook for 3-4 minutes on high heat until honey has started to caramelize and wings have a glazed coating. Keep stirring quickly or otherwise hot pan will burn the honey.
SWEET AND SPICY SRIRACHA BAKED CHICKEN WINGS - BAKER BY NATURE
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- 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.
- Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
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- Place drummettes in a gallon size Ziploc bag. In a medium bowl whisk together all marinade ingredients. Pour over drummettes in bag. Press out most of the air and seal bag. Carefully toss drummettes with sauce in bag and place in refrigerator for several hours or overnight.
- Pour chicken and all of marinade into baking dish and bake for 45 minutes to 1 hour, stirring half-way through.
STICKY SRIRACHA HONEY CHICKEN WINGS - SIMPLY DELICIOUS
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- Place the marinated chicken wings on a greased baking tray in a single layer and spoon a little of the glaze over each wing.
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- Preheat oven to 425F. Line a baking pan with aluminum foil/parchment paper for easy clean up. Place chicken into pan and season with salt and pepper.
- Combine all the sauce ingredients. Pour about half the mixture onto the chicken breasts. Place into oven and bake for 15 minutes.
- Remove from oven, pour remaining sauce on top, and place back into oven. Lower temperature to 375F and bake for another 10 minutes or until chicken reaches 160F internally (you may need another 5-10 minutes on top of that for bone-in breasts!)
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- Mix the barbecue sauce, orange zest, orange juice, sriracha, honey and dijon mustard together in a large bowl. Add the chicken wings and toss to combine. Cover and let marinate for at least 30 minutes in the refrigerator.
- While the wings are grilling, prepare the glaze. Melt the butter in a small saucepan on a medium high heat. Whisk in the honey, mustard and orange zest. Bring to a simmer and reduce heat to low.
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- Line a baking sheet with foil and top with a baking rack. Place wings on the baking rack and season with salt and pepper.
- Place in the oven and turn oven on to 400°F. Bake wings for 45-50 minutes or until skin is golden and crisp.
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- Mix all the ingredients together in a large bowl and place the chicken into an oven safe cooking dish, pouring the rest of the sauce over the chicken in the pan.
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Estimated Reading Time 4 mins
- In a large plastic freezer bag combine chicken wings, vegetable oil, coriander, salt and pepper. Place in refrigerator and chill for 2 hours or overnight.
- Bring grill to medium-high heat, place chicken on grill, and grill for 18-20 minutes, turning wings every 4 minutes or so.
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- 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.
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