Sriracha sauce is good on just about anything but an especially good complement to wings. In the midst of football season, I would hope to have these wings with every game. However, I may be bias since Sriracha is my favorite hot sauce, but I imagine I’m not alone with that feeling. 🙂
I stumbled upon this recipe from Gastronomic Nomad while looking through wing recipes a couple years ago and love the spice with a bit of sweetness. Gastronomic Nomad also served these wings with a cucumber raita, but I think delicious as is. The raita is helpful to quell some of the spice if some guests prefer less spicy wings. I have made these wings a few times and always turn out finger-licking good, just start watching the chicken after 25 minutes to make sure they don’t burn. Serve with some cucumber and beer and you’re set!
Total Time: ~Overnight + 45 minutes (Prep – 10 minutes | Wait – 1 hour-overnight | Cook – 35 minutes)
Ingredients (Serves 4-6):
2 tablespoon unsalted butter, melted
1/3 cup sriricha sauce
1 1/2 tablespoon honey
Juice from 1 lime
Zest from 1 lime
3 garlic cloves, peeled and minced
2 tablespoon cilantro, split (optional)
2 tablespoon scallion, split (optional)
3 lb chicken wings
Salt and freshly ground black pepper
- In a large mixing bowl, combine and whisk together butter, sriracha sauce, honey, lime, garlic, 1 tbsp cilantro, and 1 tbsp scallion. Add salt and pepper to taste. Set aside 3 tablespoons of sauce for later.
- Add wings to bowl and toss until all are covered in sauce. Marinade in fridge for minimum of one hour but overnight for best results.
- Preheat oven to 450 degrees. Lay flat on large baking sheet and bake in preheated oven for approximately 30-35 minutes until golden brown.
- Remove from oven and plate. Drizzle reserve marinade over the wings and top with remaining cilantro and scallions.
- Serve and eat!
Recipe Adapted from Gastronomic Nomad