You may have noticed a small sporting event taking place yesterday. I’m not a big fan of football, but I’ll take any excuse to make glamorized junk food. Last year, The Man and I decided we would actually sit down and watch the Super Bowl together, and to him that required fried chicken from a fast food joint. I know what you’re thinking, I know that you’re judging, and, you know what? I’m judging, too. The worst part is that it’s totally a thing in his mind, now. All televised sporting events must include chicken — delicious, fried chicken. This tradition is so ingrained in his head that he almost bought a deep fryer the other day in preparation for the Big Game. A deep fryer, folks. For my kitchen. How did I persuade him not to do it? I told him that deep fryers were the first appliance to get thrown out of every house Jamie Oliver visits. It worked, however, I was still tasked with buffalo wing preparation.
So, The Man wants buffalo wings. Snore. Despite my initial hesitation, I went ahead and bought a pack of wings from the store, took them home and cut them up myself (it’s easy, I swear, check out this video), and started researching. I perused a few recipes before finally settling on what I thought would work and you, my favorite readers, would enjoy: Sriracha wings. I know everyone has a Sriracha wing recipe, but these are so good. They’re spicy, sweet, and so, so crispy, and I didn’t even fry them. The trick is to steam and then chill the wings before baking them. And, you don’t need a sporting event to make them. Just do it. Maybe tonight? Try it, and tell me what you think.
Baked Sriracha Wings
(adapted from Bon Appetit Sambal Chicken Skewers)
- 1 ½ lb chicken wings
- 2 T brown sugar
- 2 T rice vinegar
- 1 T fish sauce
- 5 T Sriracha
- 1 T garlic, chopped
- ¼ t ground ginger (you could use real ginger, but I only had ground)
- 2 T butter
- Steam the wings in a basket for 10 minutes. Place the wings on a paper-towel lined tray and put them in the fridge. Chill for an hour.
- Preheat the oven to 425˚.
- Mix brown sugar, vinegar, fish sauce, Sriracha, garlic, and ginger in a bowl.
- Place the wings on a parchment-lined baking tray and cook for 20 minutes. Flip and cook for another 10-15 minutes (depending on the size of the wings).
- Heat the Sriracha mixture and 2 T butter in a saucepan over low heat. Don’t cook this too long, just until the butter melts and is incorporated. You can reduce the sauce to your desired consistency.
- Take the wings out and toss with the Sriracha sauce until fully coated.
- Not optional: Serve with napkins.