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Sriracha-Glazed “Buffalo” Wings
Over the weekend, we tried this twist on Buffalo chicken wings…the spicy, saucy, swabbed in bleu cheese staple found throughout the Northeast, but with an Asian twist. Rather than use my tried-and-true “stick of butter melted in a bottle of Frank’s Red Hot” sauce, we wanted to try something a little different. Behold, the Sriracha wing: Thai spiciness, lip-burning sauce, and fantastic with a crisp lager beer. Or twenty.
Sriracha “Buffalo” Wings
Adapted from a recipe in “Food & Wine,” but with less fussiness
Ingredients
- A few shakes of cumin (about a half teaspoon for you sticklers)
- A few shakes of coriander
- A few shakes of cinnamon
- A few pinches of coarse salt
- A few shakes of olive oil (about 1/4 cup)
- 1 package of chicken wings, unsplit (about 8-10 whole wings, with tips)
- 1/2 a bottle of Sriracha chili sauce
- 1/2 stick of butter
- Juice from three limes
- Vegetable oil (for frying)
Method
Combine first six ingredients in a large bowl, and toss to coat wings evenly. Marinate overnight, in the refrigerator.
Arrange wings on a baking sheet, and bake at 375 degrees for 30 minutes. Wings should not be cooked through.
Heat Sriracha, butter, and lime juice in a saucepan, transfer to a bowl, and set aside.
Fry wings in batches in deep fryer or small saucepan filled with oil, about 6-7 minutes per wing, or until golden brown. Drain briefly on paper towels, while continuing to fry remaining wings.
Toss wings in sauce, and serve with cold beer. and plenty of napkins.
my face is still burning from the Thai style heat. I believe a crema/scallion dipping sauce is the remedy. for anything.