Out of all the recipes Mr. L and I could have tried from The Sriracha Cookbook, yeah, we went with the chicken wings. Chicken wings are Mr. L's Achilles heel. I don't think Mr. L has ever found a chicken wing recipe that he wouldn't try or a chicken wing recipe that he didn't like. Considering all the weird stuff I've cooked or made Mr. L try in restaurants, I have no problem with contributing to his wing obsession.
These were actually pretty good. If you plan on frying up some chicken wings for a Superbowl party, these would work great. A bit different than the standard red sauced wings that tend to show up. Super simple to do, basically you just fry the wings and then coat them with the sauce
HONEY-SRIRACHA GLAZED BUFFALO WINGS
(The Sriracha Cookbook)
Vegetable or Peanut Oil for Frying
4 pounds chicken wings
1 cup (2 sticks) unsalted butter
2/3 cup Sriracha
1/2 cup orange blossom honey
2 teaspoons kosher salt
Juice of 1 lime
Chopped fresh cilantro, for garnish
2 tablespoons white sesame seeds, for garnish
Preheat the oven to 200 degrees F. Prepare the deep fryer by filling with oil to the manufacture's suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.)
Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.
Heat the oil to 350 degrees F. Fry the wings in batches for 10 to 12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings.
Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil-lined baking sheet) in the preheated oven until all the wings have been fried.
While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.
Makes 6 to 8 servings.
NOTE: I used three pounds of wings instead of four because that's all I had.
NOTE: I actually did have some orange blossom honey on hand but I think you could use any honey.
NOTE: We used our little deep fryer and used vegetable oil. Because I kept the chicken wings whole (with tips) I couldn't get more than five wings in the basket at a time. It took four rounds of frying to do all three pounds.
NOTE: It took less than 10 minutes per batch to fry these in our fryer. I'm going to assume that different fryers or cooking on the stove will time differently.
NOTE: When I first started heating up the sauce in wouldn't come together (there was a big red blob in the middle of the honey and butter mixture). I used a whisk to get it to mix together.
NOTE: There was a ton of sauce, probably because we used a pound less wings. The sauce didn't really stick to the wings much. We were pretty much dredging the wings through the sauce left on the platter. We also used the sauce on some potatoes we cooked. And I think some vegetables. We probably would have put it on ice cream if there was any left.
NOTE: I think there is a reason that Sriracha is called the "flaming rooster wonder juice".
Did I mention the sauce was really good? Didn't have a lot of heat and it was a bit sweet tasting but we liked it. Maybe just a bit more heat next time. Maybe more Sriracha. We didn't wait for all the chicken to be done before we started eating these, once the first batch was in the sauce, we started eating them as we were frying the next batch of wings. So we didn't use the cilantro or seeds for garnish on most, I just used it on the wings above for the photo. Yeah, I think we liked them. Definitely make again.