HONEY-SRIRACHA CHICKEN WINGS
Toss fried chicken wings in a sauce of honey, sriracha, soy and lime juice.
Provided by Food Network
Categories appetizer
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the honey, sriracha, soy sauce, sesame oil and lime juice in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.
- Fill a large Dutch oven halfway with canola oil and heat over medium-high heat to 350 degrees F. Place a wire rack in a rimmed baking sheet and set aside. Whisk together the cold water, cornstarch, flour, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl until smooth. Add the chicken and toss to coat.
- Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; work in batches and try to keep the wings separated in the oil. Fry until golden, adjusting the heat as necessary to keep the oil temperature at 350 degrees F., 8 to 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the prepared wire rack to drain briefly. Then, while the wings are still hot, toss them in the honey-sriracha sauce to evenly coat. Transfer to a serving plate and sprinkle with the scallions.
CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES
I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.
Provided by Willpio
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h23m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
- Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
- Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
- Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
- Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 40.6 g, Cholesterol 71.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 7.5 g, Sodium 908.2 mg, Sugar 15.3 g
SRIRACHA HONEY CHICKEN
A quick, easy and surprisingly tasty recipe using standard ingredients found in most cupboards. Adjust as you like; this is a very forgiving recipe.
Provided by Sadaf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
- Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
- Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 12.9 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.4 g, Sodium 1632.4 mg, Sugar 9.2 g
TWICE-FRIED CHICKEN WITH SRIRACHA HONEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 8h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight.
- In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.
- In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot. Heat the lard to 325 degrees F.
- In a large, shallow baking dish, whisk together the flour and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture.
- Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.)
- Once all the chicken is done, heat up the lard to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey.
- Cook's Notes: Lard is available at better supermarkets at the meat counter, or at specialty butcher shops. If you can't find it, use vegetable or peanut oil.
- Wondra flour is available at most grocery stores, but you can also substitute with 1 1/2 cups all-purpose flour combined with 2 tablespoons cornstarch.
CRISPY HONEY SRIRACHA CHICKEN WINGS
The honey-sriracha glaze is quite delicious and incredibly simple, but merely an afterthought here. The real star of the show is the strange, but effective, technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 28.7 g, Cholesterol 59.4 mg, Fat 14.3 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 3.9 g, Sodium 3151.9 mg, Sugar 24 g
SRIRACHA-GLAZED CHICKEN
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
- Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Nutrition Facts : Calories 360 g, Fat 16 g, Protein 47 g
BEER CAN CHICKEN WITH HONEY, LIME & SRIRACHA GLAZE RECIPE - (4.5/5)
Provided by KatrinaB
Number Of Ingredients 6
Steps:
- Prepare chicken Remove giblets and pat chicken dry with paper towel Place chicken over can of beer secured in a beer can roasting pan Heat one side of grill to 400 degrees. Place chicken on side of grill over indirect heat and close lid Prepare the glaze Whisk together honey, Sriracha, salt and the juice of one lime until fully incorporated Baste chicken with glaze while grilling (every 20 to 30 minutes) until glaze is gone. Rotate chicken as needed to cook evenly. Cook chicken approximately 20 minutes per pound or to an internal temperature of 180 degrees Turn off the heat and let chicken rest on grill for 15 minutes. Remove chicken from grill and allow to rest for a few more minutes before carefully removing chicken from beer can roasting pan to a cutting board. Cut and serve with sides of choice.
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- In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat.
- Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.
- Add diced chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through.
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- In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
- Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
- Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
- OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
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