Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on your comfort level.
Slideshow: More Chicken Wing Recipes
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/2 cup Sriracha, or more to taste
1 cup tomato sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
2 pounds chicken wings, split
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1 cup all-purpose flour, for dredging
Vegetable oil (or other high flashpoint oil), for frying
Chopped cilantro, for garnish
Lime wedges, for garnish
How to Make It
Heat a saucepan over medium heat. Add the olive oil, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
Stir in the Sriracha, tomato sauce, soy sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss the wings in the Sriracha sauce and garnish with cilantro and lime wedges. Serve warm.
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