Monday, November 19, 2012

Sriracha and Garlic Chicken Wings

These wings are the best wings. Trust.




Dubbed “Crack Wings” for how amazingly addictive they are, they also mark my first foray back into the kitchen after a car accident last weekend. A cab I was in was hit by a car running a light, and the ordeal has left my right hip in a lot of pain. I’ve fought hard enough to walk already (my tibia bones were reconstructed when I was 9) and feeling this way again seems almost cruel while bringing back some rather shitty memories. So I’ve had a bit of the recovery blues, needless to say.

But baking and cooking always helps me relax and process whatever is on my mind. And these wings are awesome. Like, the most awesome. 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.

 



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!


12 comments:

  1. Yum... and perfect for tailgating season! As a southern girl, I love me some football and spicy food. ;)

    ReplyDelete
  2. These things are addictive. Followed the recipe with one minor change - I baked them on a baking rack instead of laying them on the sheet. Thanks for an easy to follow - delicious - recipe!!

    ReplyDelete
  3. Those look amazing! The next football game that comes along these babies are heading to the oven! Fantastic!

    ReplyDelete
  4. They sound delicious! So sorry about the accident! Hope it is going better! I'll say a prayer for you!

    ReplyDelete
  5. this is totally awesome..am in love wth ur blog..

    ur son is too cute and also u look beautiful :)

    ReplyDelete
  6. I made these yesterday and my kids declared them best.wings.ever

    ReplyDelete
  7. I have two questions. The first one is what is Sriracha? the second question is where in the store can you find Sriracha

    ReplyDelete
    Replies
    1. Not familiar with Sriracha? Your world is about to be turned upside down! Look for the Rooster!

      Delete
    2. Most grocery store Asian sections will have it. Looks like a hot sauce bottle. Worth looking for.

      Delete
  8. The type of soy sauce I have tends to be a bit saltier than other soy sauce brands that are commonly used. How do you recommend me going about measurements?

    ReplyDelete
    Replies
    1. Hi Jennifer! It's hard to say without tasting, but when I buy overly salty soy sauce (which does happen from time to time) I start my replacing one or two tablespoons with water and adjusting from there. Try using 2 tbsp of soy sauce, taste and adjust by adding a bit more at a time until it tastes perfect.

      Delete
  9. From your experoence, do you have to flip the wings during baking on the sheet?

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...