Honey-Sriracha Chicken Wings Recipe
Sriracha is hot! Hot! These homemade chicken wings are tossed in a perfectly balanced sauce. And with this sweet and spicy concoction, you’ll have a winning flavor for game night, family night and everything in between.
Note: If heat's an issue, start with 1/4 cup of Siracha instead of the 1/2 cup called for. Taste and increase accordingly.
Serves Approximately 15 wings.
Ingredients
| Wings | ||
| 2 | pounds | chicken wings, tips removed, cut in 2 pieces at the joint |
| ~ | salt | |
| ~ | freshly ground black pepper | |
| ~ | vegetable oil for frying, 2 inches deep | |
| 1 | cup | flour |
| Honey-Sriracha Sauce | ||
| 1/2 | cup + 1 tablespoon | clover honey |
| 1/2 | cup | Sriracha sauce |
| 1 | tablespoon | shallots, minced |
| 1 | tablespoon | pickled sliced ginger* |
| 1 | tablespoon | basil leaves, for garnish |
*Find bottled pickled ginger in most supermarkets.
Directions
Wings
Prepare a baking sheet lined with paper towels.
Have a slotted spoon ready for step 7.
Preheat oven to 200°F.
- Place the wings on a plate and sprinkle with salt and pepper. Cover with plastic wrap and refrigerate for 2–4 hours.
- Remove from the refrigerator and bring to room temperature. Blot dry with a paper towel.
- Pour 2 inches of oil into a deep, heavy-bottomed pot and bring to 350°F.NOTE: Never use a skillet for frying. It is much too shallow and can cause a fire when the oil bubbles up.
- Dip the wings in the flour and shake off excess.
- Working in batches, place the wings into the hot oil being careful not to crowd the pot. Adjust heat to maintain 350°F.
- Fry the wings for 5 minutes on one side. Turn and cook for another 5 minutes or until crisp and golden.
- Using slotted spoon, remove wings from the oil and shake off excess.
- Set wings on prepared baking sheet and blot with a paper towel.
- Set the tray on the middle rack of a preheated oven to keep warm. Repeat the process until all wings are fried.
Sriracha-Honey Sauce
Have a pastry brush ready for step 2.
- Combine the honey, Sriracha sauce, shallots, ginger and basil in a blender and pulse until smooth.
- Brush sauce over the entire surface of each wing using a pastry brush.NOTE: Be careful not to rub your face or eyes with the Sriracha sauce on your hands.
- Arrange wings on a platter.
- Garnish with basil leaves and serve immediately.
Preparation Time:
Approximately 45 minutes frying and assembling, plus 2–4 hours marinating.
