Honey Sriracha Chicken Wings

Football season is starting. Sriracha is awesome. It's time to make these wings.



http://www.seriouseats.com/recipes/2011/02/honey-sriracha-glazed-buffalo-wings-recipe.html

Dan's Version and Comments

Purchase wingettes at the store. These are usually precut into nice wing sizes.

Get the oil nice and hot. Don't overcrowd the pot so the wings fry.

Remove after 10-12 minutes, when they are nice and crispy. 

Sauce mixed.

Add to warm wings.

These things were A-M-A-Z-I-N-G! You know how normally when you try and cook something at home, it never quite turns out like the restaurant? Well these wings are better than a restaurants, ten times better. 

The sauce is perfect and super simple to make. What is great about this sauce is you get the kick from the Sriracha, combined with the sweetness from the honey, and the acidity from the lemon. Trust me, your taste buds will be going crazy after you eat this dish. 

Serve this dish at any cocktail function or your next party and you will be the most popular person there.

Mo's Version and Comments

Wings should bubble up to the top when you add them. 

They should be nice and crispy.

It helps to cover your frying dish since the oil is hot. Prevents occasional splatter.

Second batch. The fat is rendered off and crispy.

Serve with celery, carrots, and some blue cheese.

Awesome flavor combo and texture. If you're going to make game day wings don't use the oven--you'll never that awesomely crispy, crunchy, finger-licking-good result we all love.

 Some tips:

-Use a deep pot

-Use a good oil like peanut or canola

-Get oil nice and hot and don't crowd pan. When things are hot your food will cook but not absorb oil.

-A splash guard makes cleanup effortless

Your favorite sports bar wings at home. Put this in your repertoire. 

Next week: Pad Thai!