Last night, I annouced I was making something different...Sriracha Chicken Wings, baked not fried. I received some skeptical looks and raised eyebrows, but for the most part no one complained. To be honest, I was expecting them to say the original hot wings are better so I was pleasantly surprised by their overwhelmingly positive reviews. While they are not my classic hot wings, they were a close second! They were spicy but not too spicy, slightly tangy with a hint of sweetness. Oh and the best part is they're BAKED not fried which is not only healthier but a huge time saver. Score!
Baked Sriracha Chicken Wings
Serves 2-3 people
** This recipe serves 2-3 people as an appetizer so be sure to adjust the amounts based upon how many pounds of wings you're making.
Serves 2-3 people
** This recipe serves 2-3 people as an appetizer so be sure to adjust the amounts based upon how many pounds of wings you're making.
Ingredients:
2 lbs chicken wings, washed, dried and separated
4 tablespoons canola oil, divided
Salt & pepper to taste
3 cloves of garlic, minced
1/2 cup of diced onion
1/4 cup Sriracha Sauce
3/4 cup ketchup
1 tablespoon red wine vinegar
1 teaspoon soy sauce
1/4 teaspoon ground cumin
Directions:
Preheat oven to 425F
Place a baking rack on top of a baking sheet.
Toss the wings with 2 tablespoons of canola oil. Place them on a single layer on the baking rack and sprinkle with salt and pepper.
Bake for 20 minutes. Turn the wings over and continue to bake for another 20 minutes or until fully cooked and crispy brown.
Heat the remaining 2 tablespoons of canola oil in a medium saucepan over medium-low heat. Add the onions, saute for about 30 seconds then add the garlic. Continue to cook until golden brown stirring often to prevent burning.
Add ketchup, sriracha, vinegar, soy sauce and ground cumin. Stir well to combine. Simmer, stirring often for about 3 minutes.
Remove from heat and set aside.
When the wings are done, toss the wings in the sauce and serve warm.
Salt & pepper to taste
3 cloves of garlic, minced
1/2 cup of diced onion
1/4 cup Sriracha Sauce
3/4 cup ketchup
1 tablespoon red wine vinegar
1 teaspoon soy sauce
1/4 teaspoon ground cumin
Directions:
Preheat oven to 425F
Place a baking rack on top of a baking sheet.
Toss the wings with 2 tablespoons of canola oil. Place them on a single layer on the baking rack and sprinkle with salt and pepper.
This picture was taken before adding salt & pepper |
Heat the remaining 2 tablespoons of canola oil in a medium saucepan over medium-low heat. Add the onions, saute for about 30 seconds then add the garlic. Continue to cook until golden brown stirring often to prevent burning.
Add ketchup, sriracha, vinegar, soy sauce and ground cumin. Stir well to combine. Simmer, stirring often for about 3 minutes.
Remove from heat and set aside.
When the wings are done, toss the wings in the sauce and serve warm.
Wowza this one looks so good.easy.amazing...
ReplyDeletePick one because they all apply!
Totally gonna try this one soon ;)
Yay! I also loved how easy it was and I didn't have to stand in the kitchen frying wings while everyone else enjoyed the game. Let us know how you like them!
ReplyDeleteNothing better than a Stone with some kicking wings! Thanks for sharing!!
ReplyDeleteSo true. Gotta keep it local! : )
DeleteMy dad would absolutely FLIPPP for these! He is a Sriracha lover and a wings lover to the max, times TEN. I have to make some for him! :D
ReplyDeleteMy family loves sriracha too so I'm not sure why they were so skeptical about these wings at first...but after they tasted them, they loved them! Hope your Dad loves them too! : )
ReplyDeleteSriracha is a staple in this house and these are a perfect way to celebrate this amazing sauce!
ReplyDeleteWe can't go without Sriracha in our house either! These wings have definitely become a favorite.
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