Who doesn't love classic Buffalo-style chicken wings? Especially when football season beckons. During my days doing restaurant work, when the dinner service was finished, I was responsible for cooking up hot wings--it was the midnight snack of choice. All you need is a fryer, chicken wings, Frank's Hot Sauce, and butter.
But what if you don't have a fryer (or grill, for that matter)? Can't my oven and broiler churn out hot wings nearly as good? I make no qualms about my love for Sriracha, so I decided to
- Yield:about 1 dozen chicken wings
- 1 tablespoon Sichuan peppercorns, crushed and chopped finely
- 1 teaspoon kosher salt
- 2 pounds chicken wings, split into drummettes and wingettes
- 2 tablespoons butter
- 1 garlic clove, grated or finely minced
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons Sriracha
Preheat oven to 425º.
In a small container, combine Sichuan peppercorns and salt. Sprinkle over both sides of the chicken wings.
On a foil-lined, greased baking sheet, add chicken wings. Place in the oven until almost cooked-through, about 20 to 25 minutes.
Meanwhile, in a saucepot over medium heat, melt butter. Take off heat, adding minced garlic, soy sauce, rice vinegar and Sriracha. Whisk well to combine.
When the chicken wings are removed from the oven, preheat the broiler.
Transfer chicken wings and Sriracha-butter mixture into a bowl. Using tongs, mix together until wings are liberally covered with sauce.
Return coated wings to the foil-lined baking sheet. Place in the broiler until the wings are nicely browned, about 3 to 4 minutes, checking occasionally.