Baked Sriracha Chicken Wings

 

Football season has started and that means football food! Have you seen the episode of The Pioneer Woman where she puts out a "decoy" plate of Asian Chicken Wings and her family reacts by asking where the "real" wings are? So funny and totally what would happen in my house. My family loves my hot wings. They're requested for every party or event and of course, most of all, during football season.... and I always have to make them the same way.

 

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!

 

Oh and my husband made sure to add that he was happy they weren't Asian Wings (lol!)....

 

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.

 

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.



This picture was taken before adding salt & 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.