Author Notes
Mike, my husband, love sriracha. So do I, but not with the fervour that he does. One day, I decided to go sriracha crazy and created these wings. Sweet and spicy, these super saucy wings are addictive. If you're not too keen on spice, dial the sriracha down to 2 tablespoons. The wings won't have the lurid red glow, but they're still be a slight sriracha burn. —stephanie le
Ingredients
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1 tablespoon
neutral oil
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2 teaspoons
sesame oil
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1/8 - 1/2 cups
sriracha, depending on spice tolerance
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2 tablespoons
honey
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2 tablespoons
soy sauce
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1 tablespoon
rice vinegar
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2 pounds
chicken wings
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1 tablespoon
oil
Directions
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In a large bowl, mix together the oil, sesame oil, sriracha, honey, soy sauce, rice vinegar, and minced garlic. Add the chicken wings and mix well. Marinate in the fridge for an hour.
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When ready to cook, remove the wings from the bowl being sure to reserve the marinade. Heat up the tablespoon of oil in a wok or large non-stick frying pan over medium-high heat. Add the wings and cook, flipping every so often until cooked through, about 10-15 minutes, depending on wing size.
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Add the reserved marinade to the pan and turn heat to high to reduce the sauce until glossy and sticky, about 3-4 minutes. Enjoy immediately.
Obsessed with food, photography, good design, potatoes and noodles. Recipes and ramblings at www.iamafoodblog.com. My first book, Easy Gourmet is coming out September 2nd, 2014 and is available for preorder on Amazon!
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