Sriracha Wings!
Yesterday I tried my hands at hot wings. This was in preparation for an event later this month where I intend to bring some of the wings, but I figured I should try them out myself first! I based the recipe on the one from Good Eats, but I changed the sauce a bit to use Sriracha as the heat component. I did this mostly because I like the taste, but it had the added bonus of creating a sauce that was thicker than the standard buffalo sauce and therefore more of it adhered to the wings.
Sriracha Hot Wings:
12 entire chicken wings
3 ounces (6 tbsp) unsalted butter
2 cloves garlic, finely minced
~1/4 cup Sriracha – more or less depending on how spicy and/or thick you want the sauce to be
1) Cut the tips off the wings, and then seperate into and drumettes and wingettes.
2) Heat 1 inch of water to a boil in a large pot. Spread the wings out in a steamer basket (or make the multi stacked one Alton Brown made in the episode “The Wing and I”. Place the basket into the pot, cover and let steam for 10 minutes. This step renders out a lot of the fat.
3) Pat the wings dry, carefully, with paper towel, and spread out on a cooling rack on top of a paper towel lines half sheet pan. Place the wings into the refrigerator for not less than one hour and up to 24 hours.
4) Preheat the oven to 425 degrees F. Replace the paper towel lining with parchment paper, and roast the wings for 20 minutes. Flip the wings over and roast 20 minutes more.
5) Melt the butter in the microwave along with the garlic. Put the melted butter and garlic mixture into a large bowl and then stir in the Sriracha.
6) Immediately after taking them from the oven, place the wings in the bowl and toss to coat. Serve warm.
That’s it, simple as can be. I will admit that I did a partial recipe for the test run, but it’s pretty easy to scale the sauce as you see fit for the amount of wings you are serving.