This Sriracha Chicken Wings is my own version of the classic buffalo chicken wings. The key ingredient is Sriracha, a tasty, delicious chili sauce that has the right amount of sweetness, tanginess and heat. It’s a versatile sauce that you can use for tacos, sushi and other meat dishes.
The Sriracha Chicken Wings is crispy on the outside and super moist inside. It’s baked so you know that it locks in all the flavors!
Sriracha Chicken Wings
The key ingredient is Sriracha, a tasty, delicious chili sauce that has the right amount of sweetness, tanginess and heat. It’s a versatile sauce that you can use for tacos, sushi and other meat dishes.
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RateServings: 4
Ingredients
- 1 kg Chicken Wings
- 1 tbsp Baking Soda
SRIRACHA BUFFALO SAUCE
- 3/4 cup Sriracha Sauce
- 1/4 cup Unsalted Butter
- 3 cloves Garlic finely Chopped
- 1 tbsp White Vinegar
- 1/4 cup Ketchup
BLUE CHEESE DIP
- 200 gms Mayonnaise
- 100 gms Blue Cheese crumbled
- 1 tsp Garlic finely chopped
- 1 tsp Chives finely chopped, optional
Instructions
Chicken
- Preheat the oven to 200 degree Celsius (400 degrees Fahrenheit)
- Cut the chicken wings by using a sharp knife. Cut between the joints that separate each section. Pat them dry with paper towels.
- Combine the salt and baking powder in a large bowl and toss wings to coat.
- Line the baking tray with foil and grease with oil or butter.
- Arrange the chicken wings on the baking tray.
- Bake for 15 minutes.
- Flip wings and bake for another 15 minutes, until golden brown and cooked evenly.
Sriracha Sauce
- In a small frying pan, melt the butter over medium heat. Add the garlic and sauté for two minutes.
- Add the vinegar, ketchup and Sriracha together and cook until it simmers.
- Pour into a heat-proof bowl and toss hot wings in the sauce.
Blue Cheese
- Prepare the blue cheese dip by mixing all the ingredients.
- Serve with chicken wings and some vegetables.
Notes
- If you don’t like them baked, you can pan-fry the chicken wings, but do not use olive oil in frying as it has low smoke point and if on high heat, the chicken has the tendency to burn. Olive oil is good for light-stir fry, sauteeing, for salads, marinade and pasta dishes.
- The best oils for deep-frying ad those with a high smoke point like refined sunflower oils, peanut, soy oil and canola oil.
- You can replace mayonnaise with sour cream if you feel that mayo it’s too heavy for your taste.
