With Super Bowl Sunday upon us, there’s a good chance that those who are congregating in man caves across the nation will consume more food than they ordered, and you might be stuck…so here’s a quick recipe for chicken wings embellished with the hot sauce of the moment, the hot sauce that almost caused a revolution, Sriracha, that you can toss and fry and serve within half an hour. (Life hack: always keep a few extra bags of chicken wings or chicken fingers in the freezer in case of male sports emergencies…like playoff games.)
Yield: Serves 6-8
Total Time: 30 min
If it’s crispy chicken wings you want, you can crisp them using the method that suits you best…baked or fried, using wheat flour or other ground grains. You can par boil them (helps keep the meat moist, and makes it easier to get the last of the pin feathers off the skin, while rendering out excess fat).
This recipe fries the wings…so be ready for it.
Adapted from The Sriracha Cookbook.
4 pounds (1820g) Chicken Wings, tips removed, rinsed, and patted dry
1 cup (225g) unsalted pareve margarine or butter substitute of your choice (it’s the base for the sauce)
2/3 cup (155ml) Sriracha
1/2 cup (120ml) Honey
2 teaspoons (10g) Kosher or Sea Salt
juice of 1 lime
chopped fresh cilantro for garnish
sesame seeds for garnish
flour for dredging chicken wings (@1/2 cup)
oil for deep frying, preferably grape seed or peanut oil
1. Fill a wide thick-bottomed pan with about 1 1/2″ of oil. On med-high, heat to 350°F (if dip a wooden chopstick in oil, bubbles should come off of it). While oil heats, put flour in a medium bowl and toss the chicken wings in the flour to coat them. Lightly shake off excess flour.
2. When oil is hot, fry chicken wings in batches. (Add just enough chicken wings to create a singular layer so you don’t overcrowd the pan.) Fry the chicken wings for about 5 minutes, flip them, then fry for another 5 minute or until golden and crispy.
3. While frying the chicken wings, melt butter in a medium saucepan over low heat. Add sriracha, honey, sea salt and lime juice, then stir to combine. Keep warm over low heat.
4. When ready to serve, toss chicken wings with sriracha-honey sauce, plate, and garnish with cilantro and sesame seeds.