I’m sorry that I did not post yesterday. My husband’s grandfather passed away on Friday morning, so we were with family for his funeral. We will all miss Russ very much. I only knew him for 5 years, but he was always happy to see us and loved us dearly. We enjoyed gathering with family this weekend to celebrate his life and to remember all of the wonderful moments we spent in his company. Everyone is doing very well and happy to know that he is finally peaceful.
Kramer and I made these wings last week for the Fourth of July. We enjoyed an evening in, watching Independence Day and viewing the fireworks from our roof. We wanted to cook something low-key and tasty, but also something that embodied the holiday. The answer was, of course, hot wings, but what kind? Hot wings are so versatile; there are countless ways to make your wings special. I opted for Sriracha, as I always do. Kramer was very worried about how the hot wings would come out, as he did not think that Sriracha was a good choice. I begged him to have faith in me, because I had always wanted to do wings with this sweet and spicy Thai sauce, and I knew they would be absolutely delicious. Thankfully, I was right! Kramer was actually very surprised. I watched him as he eyed the finished product with skepticism and took his first bite. The transformation on his face made me certain that he was a changed man: hot wings with Sriracha are, in fact, pretty damn tasty! The secret to this recipe is to marinate the wings in a similar sauce that they are coated with. This way, the wings pack a good amount of heat, but not within the sauce, so it doesn’t stick to your lips or tongue in an unpleasant way. Instead, the outside sauce is sweet with just a hint of heat, allowing the spiciness to build a bit as you enjoy the wings, while not burning your mouth. Don’t get me wrong; these weren’t mild by any stretch of the imagination, but they were just a pleasure to eat. You didn’t need to gulp down your beverage with these hot wings, but at the end of your meal, you’ll feel the heat starting to kick in. The honey and garlic are wonderful pairing with the Sriracha, and there is just a bit of lemon juice to cut through it all. I made a Parmesan Ranch Dipping Sauce to serve with the wings, and while you might think that Asian wings don’t go well with a Ranch sauce, you’d be surprised! The cool sauce was a welcome addition to the hot wings. There will be lots of finger licking going on in your house after you serve up a batch of these Sweet Asian Hot Wings!
Find the line between the drumette and the double-bone section (see above). Find the joint connecting the two. Your knife should slice fairly easily through the area where the joint connects the two pieces.
Mince your garlic and mash it a bit with your knife. Do this by sliding the knife and pressing down on it over the garlic until it has reduced to half its size as the garlic is mashed, creating a stronger concentration of garlic for the marinade.
If you have buttermilk, great, but I did not, so I made it by adding 1 tablespoon of vinegar to a measuring cup, then pouring in enough milk to reach one cup. Allow this mixture to sit for 5 minutes or so, and you have some homemade buttermilk!
- 2½ – 3 pounds chicken wings
- ½ cup olive oil
- ¼ cup Sriracha
- 8 cloves garlic, minced and mashed (see above)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon chipotle chili powder
- ½ teaspoon dried oregano
- 4 tablespoons unsalted butter, melted
- 5 cloves garlic, minced and mashed (see above)
- ½ onion, minced
- juice of ½ a lemon
- 2 tablespoons Sriracha
- 1 tablespoon honey
- 1-2 tablespoons tomato paste (add 1 tablespoon, taste, and add another if necessary)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon chipotle chili powder
- ½ teaspoon cumin
- 3 scallions, green parts only, sliced thinly (for garnish)
- ¼ cup low-fat mayonnaise
- ¼ cup low-fat sour cream
- ¼ cup Parmesan cheese, grated
- 2-4 tablespoons buttermilk (or regular milk)
- 1 teaspoon olive oil
- ¼ teaspoon ground black pepper
- 4 cloves garlic, minced and mashed (see above)
- 3 scallions, green parts only, sliced thinly
- squeeze of lemon
- Cut up your wings, if necessary. Cut off the wing tip, then cut apart the double-boned section from the drumette. See the photos above for step-by-step directions. Place the prepared chicken in a sealable bag or container.
- Combine the marinade ingredients in a small bowl and whisk together. Pour the marinade over the chicken wings and allow to marinate in the fridge for at least 30 minutes or as long as 24 hours.
- Preheat your oven to 400 degrees F. Cover a baking sheet with foil, then place a wire rack over it. Spray with non-stick cooking spray. Line the chicken up on the wire rack and bake for 10 minutes, then flip them over and bake for another 10-12 minutes, until crispy. You can also forgo the wire rack if you don’t have one, I just like to use it because it makes the wings slightly crispier.
- While the wings are baking, prepare the sauce. Combine all of the sauce ingredients in a small sauce pan, then cook over medium heat for 8-10 minutes, until thickened, stirring every few minutes. Set aside until ready to use. Also prepare the dipping sauce (recipe follows).
- When the wings are cooked through, place them in a large bowl and pour the sauce over them. Toss to coat. Serve with the Parmesan Ranch Dipping Sauce (recipe follows). Serves 4 as a light appetizer or 2 for dinner.
- Whisk together the ingredients. Taste for seasoning. Cover and place in the refrigerator for at least 30 minutes to allow the flavors to combine.