Tuesday, December 18, 2012

Sriracha Buffalo Chicken Wings

 Sriacha Buffalo Chicken Wings

Saracha Buffalo Chicken Wings
Wings plated with Beer
I love sassy stuff. Sriracha is a staple in my house. So is Frank’s Hot Sauce. This recipe is easy and delicious too. If you want to make it healthy, you can use the sauce as a marinade and grill the wings. I opted for the fry method here, but I do grill them too.
1 stick of unsalted butter
1 bottle of Frank’s Hot Sauce
2/3 cup Sriracha Sauce (Rooster on the bottle)
3 tablespoons Vik’s Garlic Fix 
1 tablespoon Sweet Onion Sugar 
Place all in a pan and simmer while frying the wings.
I used Drummets, they have more meat on them and they are readily available here. When we lived in Hawaii they were impossible to find. I wonder what they do with all of the other wing parts…. cat food?
In a large deep pan, heat oil to 400 and then adjust the heat to maintain 350-400 degrees while frying.
Fry in small batches so the wings do not stick together.
This should take about 6-8 minutes, remove when golden brown.
wings fried
Place in a pan once all are fried and pour the sauce over and stir to make sure the wings are completely covered with sauce.
Bake at 350 for 20 minutes. Serve with celery, carrots and blue cheese dressing. FINGER LICKING good.
wings plated

Want another great wing recipe: Here I recreated Husk’s Sweet Tea Brined Smoked Kentuckyaki Chicken Wings.