Baked Sriracha Buffalo Chicken Wings Recipes

BAKED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
• Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce.

BAKED SRIRACHA BUFFALO WINGS WITH SWEET CHILI MAYO DIPPING SAUCE

Steps:

• Whisk the chili sauce, mayonnaise, lime juice and 1/2 teaspoon salt together in a small bowl. Cover and refrigerate until ready to serve.
• Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.

CHICKEN WINGS WITH BUFFALO SRIRACHA, BOURBON TERIYAKI, SZECHUAN GARLIC AND PARMESAN SAUCES

Steps:

• For the double fried wings: Put the wings in a large container and pour the salt and 2 gallons of water over the top. Let the brine wings sit, refrigerated, for at least 12 hours.
• For the buffalo sriracha sauce: Combine hot sauce, vinegar, sriracha, sriracha powder, soy lecithin powder and xanthan gum in a blender. Melt the butter for about 10 minutes over medium heat. Turn blender on low speed and slowly add butter. Add until all of it has been well blended.
• For the bourbon teriyaki glaze: Combine wine, soy sauce, brown sugar, vinegar, bourbon, garlic and ginger in a pot. Bring to the boil and simmer for 20 minutes. Combine cornstarch with 2 cups water in a bowl, then add cornstarch slurry to the sauce and bring back to the boil for 10 minutes. Simmer and stir until it thickens. Let cool for 20 minutes, then blend until completely purified.
• For the Szechuan Parmesan dry rub: Toast the peppercorns in a pan over medium heat until fragrant, being sure to avoid any charring or burning, then blend to a coarse grain. Mix together with the Parmesan, garlic powder and pepper flakes and store in a dry container.
• For the Szechuan garlic oil: Put oil, garlic and pepper in a pot over medium heat for about 20 minutes to allow flavors to infuse. Cool to room temperature, then store in a dry squeeze bottle.
• For the double fried wings: Heat the vegetable oil in a deep-fryer or Dutch oven to 350 degrees F.
• Combine the potato starch and 1 cup water in a bowl and mix thoroughly. Dip the wings into the slurry and then into frying oil. Cook for approximately 4 minutes. Take the fried wings out and put them back into the slurry, then fry again for approximately 3 minutes more.
• Toss a third of the wings in the buffalo sauce and a third in the teriyaki glaze. Lightly coat the remaining third of the wings in the Szechuan garlic oil, then sprinkle the Szechuan Parmesan dry rub over them.

DEEP-FRIED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE

Steps:

• Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
• Fill a large wide pot with about 3 inches of oil. Attach a deep fry thermometer to the side of the pot and bring to 375 degrees F over medium-high heat.
• Meanwhile, toss the wings with 2 teaspoons salt and a few grinds of pepper together in a large bowl. Sprinkle the cornstarch over top and toss to coat thoroughly.
• Working in batches, fry the chicken wings until golden and cooked through, about 15 minutes. Transfer to a paper towel-lined baking sheet to drain. Return the oil to 375 degrees F between batches.
• Whisk the melted butter and sriracha together in a large bowl. Transfer the fried wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.

BAKED SRIRACHA BUFFALO CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
• Place the chicken wings in a large bowl and toss with the oil, sea salt, and pepper. Place the chicken wings on the prepared baking sheet in a single layer. Bake in the oven for 35-40 minutes, or until the wings are quite crispy.
• While the wings are baking prepare the sauce. Melt the butter in a small frying pan over medium-high heat. Add the sriracha and whisk to combine.
• When the chicken has finished cooking remove it from the oven and place it in a large clean bowl. Pour the sauce over the top and toss to coat everything well. Serve immediately sprinkled with a little cilantro or parsley.

SRIRACHA-BUFFALO CHICKEN WINGS

Steps:

• In a large bowl, whisk together sriracha and butter. Add cooked wings; toss. Serve, with crumbled blue cheese and celery sticks.

CRISPY HONEY SRIRACHA CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
• Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
• Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.

SRIRACHA ROASTED CHICKEN

Steps:

• Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
• Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
• Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
• Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
• Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
• Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).