We love sriracha hot sauce. Until we made these chicken wings, though, I never really thought of using it any application other than for Asian food. This simple recipe proves that this Asian-style sauce has many more uses, and sriracha is definitely going to be showing up in our kitchen more often from now on!

We found this recipe while searching the Internet for some ideas for homemade, healthier chicken wings. We wanted to make restaurant-style wings without frying them or drenching them in a ton of sauce, but we still wanted something with a lot of flavor. That’s where sriracha comes in. The makers of the intensely hot sauce, Huy Fong Foods, have two little recipes on their Web site, and this just happens to be one of them. And man, do I wish I would have found it sooner!

Here’s what you’ll need:
– 12 to 15 chicken wings (we just got two packages of wings)
– 1/4 cup (or more if you want them hotter) sriracha
– 1/2 cup (1 stick) butter, melted
– 1 tbsp Worcestershire sauce

Preheat the oven to 425 degrees.

To prepare the wings, rinse well, split at the joint (discard the tips if you prefer) and pat dry. Place a cooling rack on a baking sheet and arrange the wings on the rack so they all have plenty of room to cook. Cook the wings in a 425 degree oven for one hour, or until cooked through and crispy (165 degree internal temperature, plus carryover), flipping them over halfway through the cooking.

For the sauce, combine the butter, sriracha and Worcestershire in a large mixing bowl. (You should wait to assemble the sauce until the wings are pretty much done cooking so the butter doesn’t start to harden and get too cold.) When the wings come out of the oven, toss them with the sauce to coat. Serve with ranch or blue cheese for dipping and celery sticks and it’s just like you’re in a restaurant — only healthier and a lot cheaper!

Sriracha Chicken Wings

I can’t overstate how awesome these were. I thought they were going to be super hot since it’s basically just sriracha (which is mega hot on it’s own) and butter, but they weren’t overly hot at all. They had a great flavor and the perfect amount of heat. And you would never know that the wings themselves weren’t friend because the outside was so crispy, but the inside still moist and juicy. These wings were so good that we’re planning to make them again for Super Bowl for everyone to try!

The original sriracha recipe can be found on Huy Fong’s Web site, and I highly recommend you try it!

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