Sriracha Honey Chicken Wings
by Katie Chin, Tastemaker in Residence
SRIRACHA HONEY CHICKEN WINGS don’t know anyone who doesn’t love Sriracha sauce. With its signature green cap and rooster featured on the bottle, Sriracha sauce was named after the coastal city of Si Racha in the Chonburi province of Thailand. It is a simple paste made with chili peppers, distilled vinegar, garlic, sugar, and salt. It is spicy but not crazy hot so you can add it to almost anything for a pow and a kick! Sriracha sauce is becoming so popular you can actually find Sriracha Mayo on the menu at sub shops and I just found a package of Sriracha potato chips out shopping the other day. You can find Sriracha in the gourmet section at Cost Plus World Market. I love this recipe because spicy Sriracha is mixed with honey for a hot, sweet, sticky and salty taste sensation. The wings are flash fried before being tossed in the sauce adding a subtle crunchy texture sublimely coated with this addictive glaze. I like to double this recipe because whenever I serve them these wings “fly” off the plate!
2 lbs chicken wings
½ cup all-purpose flour
½ teaspoon World Market Chinese five spice powder
½ teaspoon salt
pinch white pepper
oil for deep frying
6 Tbsp butter
1/3 cup honey
1/4 cup Huy Fong Sriracha sauce
1 Tbsp soy sauce
1 lime, juiced
- Preheat oven to 375°.
- In a small bowl, mix together the flour, five spice powder, salt and pepper. Place chicken wings in a large bowl and toss in the flour mixture until they are evenly coated.
- Heat oil in a deep fryer or a deep skillet to 375°. The oil should be just enough to cover wings entirely. Fry the coated wings in hot oil for 10 to 15 minutes. Transfer onto a paper towel lined baking sheet.
- Melt the butter in a saucepan over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from heat. Pour the sauce over the wings in a large bowl and toss to coat.
- Place the wings on a non-stick baking sheet and bake for 15 minutes. Drizzle with more honey before serving if desired.