Wings and sriracha. Two of my favorite things to eat, combined into one dish? Yessur. This is what I'm bringing to the super bowl party tomorrow (the Europeans are watching it a day late). Since these wings are done in the oven, you can make them if you don't want to grill outside and brave the polar vortex. And I promise, you won't miss out on any flavor.
These wings are hot. Not blow-your-face-off hot. Just hot - the honey and butter take the edge off of the sriracha so you can enjoy the flavor of the sauce.
You can make these the day before the big game (or dinner) and then just pop them under the broiler to heat up the wings and caramelize the sugars in the glaze.
Process:
Pre-heat your oven to 350F / 175C. Toss your chicken wings in the dry rub ingredients.
Put some canola oil on a baking sheet and mix the dry-rubbed chicken wings around in it. Place in the oven and cook for 20 minutes.
In a small sauce pot over medium-low heat, combine the 3T garlic butter and 2.5T honey until they both become liquid.
Add the 5T sriracha and 1tsp soy sauce and cook for about 10 minutes. The sauce should thicken up a bit.
Take the wings out of the oven. They should have developed some color, but not be browned.
Coat them in the sauce. You can call it a day and put them in the fridge for another time. Then, all you'll need to do is broil these badboys before serving.
Or, if you can't wait, crank your oven up to maximum broil and place the wings back in the oven. Put them on the middle-high rack below the broiler. Leave them under the heat until the sugar caramelizes (about 5 minutes). Make sure to keep an eye on the wings and turn them over in the sauce to ensure even browning.
Serve hot!
Ingredients:
30 wings
dry rub:
1T harissa powder (or hot paprika if you can't find it)
1tsp garlic powder
1tsp cracked black pepper
1tsp salt
Sriracha Honey Garlic Glaze:
3 heaping T of garlic butter (or 3T of butter, 3 cloves garlic chopped. mash to combine)
2.5T honey
5T sriracha (to taste)
1tsp soy sauce
Song: Storm Queen - Look Right Through
These wings are hot. Not blow-your-face-off hot. Just hot - the honey and butter take the edge off of the sriracha so you can enjoy the flavor of the sauce.
You can make these the day before the big game (or dinner) and then just pop them under the broiler to heat up the wings and caramelize the sugars in the glaze.
Process:
Pre-heat your oven to 350F / 175C. Toss your chicken wings in the dry rub ingredients.
Put some canola oil on a baking sheet and mix the dry-rubbed chicken wings around in it. Place in the oven and cook for 20 minutes.
In a small sauce pot over medium-low heat, combine the 3T garlic butter and 2.5T honey until they both become liquid.
Add the 5T sriracha and 1tsp soy sauce and cook for about 10 minutes. The sauce should thicken up a bit.
Take the wings out of the oven. They should have developed some color, but not be browned.
Coat them in the sauce. You can call it a day and put them in the fridge for another time. Then, all you'll need to do is broil these badboys before serving.
Or, if you can't wait, crank your oven up to maximum broil and place the wings back in the oven. Put them on the middle-high rack below the broiler. Leave them under the heat until the sugar caramelizes (about 5 minutes). Make sure to keep an eye on the wings and turn them over in the sauce to ensure even browning.
Ingredients:
30 wings
dry rub:
1T harissa powder (or hot paprika if you can't find it)
1tsp garlic powder
1tsp cracked black pepper
1tsp salt
Sriracha Honey Garlic Glaze:
3 heaping T of garlic butter (or 3T of butter, 3 cloves garlic chopped. mash to combine)
2.5T honey
5T sriracha (to taste)
1tsp soy sauce
Song: Storm Queen - Look Right Through
Now these look awesome. Bet they went down well watching Super Bowl? Can you make in advance and just re heat when needed?
ReplyDeletei can still taste them
ReplyDelete