Sriracha and Garlic Chicken Wings

Posted on 11/19/2012 by dome_girl
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These wings are the best wings. Trust.
Dubbed “Crack Wings” for how amazingly addictive they are, they aren’t nearly as hot as the 1/3 cup of Sriracha implies. Even my man, who can’t handle a 1/4 tsp of cayenne at the best of times, loved them.

To see more pictures, and read about how these wings lured me back into the kitchen after being injured in a car accident, head over to Leanne Bakes!



Sriracha Garlic Chicken Wings
adapted from Appetite for China
3lbs chicken wings, tips off and wings and drumettes dismantled
5 cloves garlic, minced
1/3 cup Sriracha
1/2 cup ketchup
1/4 cup soy sauce
3 tablespoons honey
1 tablespoons sesame oil
1 green onion, finely chopped (for garnish)
Begin by marinating the wings. In a medium bowl, combine the garlic, Sriracha, ketchup, soy sauce, honey, and sesame oil, mixing until well blended.
Put the chicken wings and drumettes into a large freezer bag, and pour in the marinade. Seal the bag really well, and shake until the chicken is evenly coated. Keep in the fridge for at least a few hours. Overnight will also do.
When you’re ready to cook the wings, heat the oven to 375F. Cover a baking sheet with foil, and evenly space the wings on the tray.

Bake for 25-30 minutes, until the wings are golden brown and reach an internal temperature of at least 165F.
Serve with a sprinkling of green onions and enjoy!

mercy_rain 20th-Nov-2012 01:43 am (UTC)
Ooh, I am going to make these for sure. SRIRACHA 4 LIFE!
rumpkump 20th-Nov-2012 02:27 am (UTC)
I am so-o-o going to havaea to try this! YUM!!!
mpinsky 20th-Nov-2012 02:30 am (UTC)
Any recommendations on making them spicier without the overwhelmingly salty taste of the sriracha? :D
resin_ga_miteru 20th-Nov-2012 04:18 am (UTC)
Puree your favorite fresh chile (serrano or habenero or Thai bird's eye chile? Jalapeno is too sour) and add to the marinade, or add cayenne pepper. I reckon 1/4 tsp will up the heat considerably; more if you're flame-resistant.
love4movies 20th-Nov-2012 07:59 am (UTC)
What kind of sesame oil do you use? The intense Asian one or a more neutral one? (At least in Europe we got two different kinds.)
gorgeous_filth 26th-Nov-2012 09:13 am (UTC)
This looks amazing, thanks!
moonlight_soldr 26th-Nov-2012 09:55 am (UTC)
I made these for a work potluck and they were GREAT. Thanks for sharing, everyone loved them, can't wait to make them again :D
pi_ankh 12th-Dec-2012 03:50 pm (UTC)
These were great! I used tasteless vegetable oil instead of sesame oil and it worked out fine. I'll definitely try these again!
moon_over_water 25th-Jul-2013 01:53 am (UTC)
I just made the recipe. It was very delicious so thank you for posting it. Just a quick question...

The chicken came out wet (I baked it 30 minutes at 375)...there was a lot of liquid that came out through the baking process. Do you have any recommendations on making the skin crispy?

I don't know if this was due to something I did wrong or if this is how it's normally meant to be. Thank you!

Edited at 2013-07-25 01:54 am (UTC)
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