Honestly I never thought I'd find a wing recipe that would measure up to the classic Buffalo combo of Frank's Red Hot and butter. The honey-chipotle-barbecue wings usually pale in comparison to the vinegary, spicy original. But these Honey-Sriracha Glazed Buffalo Wings from The Sriracha Cookbook are a game changer when it comes to sweet-spicy wings.
Even though Sriracha can be pretty spicy, there are undeniable sweet elements to this sauce, but the half cup of orange blossom honey doesn't make it over-the-top sweet. The lime juice balances it all out. The sour edge plays up the spice and dulls the sugar perfectly. I served mine with the usual accompaniments (celery sticks and blue cheese dressing) but I'm looking forward to making them again with cucumber spears and a creamy dressing made with cilantro and toasted sesame oil.
As always with our Cook the Book feature, we have five (5) copies of The Sriracha Cookbook to give away this week.
Adapted from The Sriracha Cookbook. Copyright © 2010. Published by Ten Speed Press. Available wherever books are sold. All Rights Reserved.
Honey-Sriracha Glazed Buffalo Wings
About This Recipe
|Yield:||6 to 8|
- Vegetable or peanut oil, for frying
- 4 pounds chicken wings
- 1 cup (2 sticks) unsalted butter
- 2/3 cup Sriracha
- 1/2 cup orange blossom honey
- 2 teaspoons kosher salt
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- 2 tablespoons white sesame seeds, for garnish
Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.
Heat the oil to 350°F. Fry the wings in batches for 10 to 12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil–lined baking sheet) in the preheated oven until all the wings have been fried.
While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.