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!


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