CHICKEN WINGS WITH BUFFALO SRIRACHA, BOURBON TERIYAKI, SZECHUAN GARLIC AND PARMESAN SAUCES
Provided by Food Network
Time 15h20m
Yield 6 servings
Number Of Ingredients 26
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.
SRIRACHA BUFFALO SAUCE
An easy Sriracha Buffalo Sauce recipe. This is part of the recipe Chicken Wings Five Ways.
Provided by Alexis Touchet
Categories Sauce Super Bowl Backyard BBQ Tailgating Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Heat butter, sriracha, vinegar, and 1/4 teaspoon salt in a small saucepan over medium heat, stirring, until butter is melted.
SRIRACHA-BUFFALO CHICKEN WINGS
Classic hot wings get an update thanks to sriracha, a Thai-style hot sauce. The vinegar-chile sauce adds just enough of a twist to feel fresh while staying true to all the beloved characteristics of the addictive game day staple.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together sriracha and butter. Add cooked wings; toss. Serve, with crumbled blue cheese and celery sticks.
BAKED SRIRACHA BUFFALO WINGS WITH SWEET CHILI MAYO DIPPING SAUCE
Make hot wings with sriracha and serve with a chili-lime dip.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 10
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.
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
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