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.
DEEP-FRIED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE
Stir blue cheese into a ranch-style dressing and serve it alongside hot wings made with sriracha.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
- Fill a large wide pot with about 3 inches of oil. Attach a deep fry thermometer to the side of the pot and bring to 375 degrees F over medium-high heat.
- Meanwhile, toss the wings with 2 teaspoons salt and a few grinds of pepper together in a large bowl. Sprinkle the cornstarch over top and toss to coat thoroughly.
- Working in batches, fry the chicken wings until golden and cooked through, about 15 minutes. Transfer to a paper towel-lined baking sheet to drain. Return the oil to 375 degrees F between batches.
- Whisk the melted butter and sriracha together in a large bowl. Transfer the fried wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.
BAKED SRIRACHA BUFFALO WINGS WITH BLUE RANCH DIPPING SAUCE
Toss baked chicken wings with a Buffalo-style sriracha sauce and dip them in a blue cheese dressing with ranch seasoning.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the mayonnaise, sour cream, blue cheese, buttermilk, chives and garlic. Season to taste with salt and pepper 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.
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.
HOW TO MAKE HOMEMADE SRIRACHA SAUCE
Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P3DT35m
Yield 24
Number Of Ingredients 7
Steps:
- Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
- Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
- Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
- Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
- Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g
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.
SRIRACHA BUFFALO CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: large head cauliflower, flour, garlic powder, unsweetened almond milk, sriracha sauce, buffalo sauce
Provided by Crystal Hatch
Categories Sides
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Break the head of cauliflower into bite-sized florets.
- In a large bowl, combine flour, garlic powder, almond milk and Sriracha.
- Add the cauliflower florets and coat well.
- Transfer the coated florets onto a parchment-lined baking sheet and bake for 20 minutes.
- Remove the cauliflower from the oven and allow to cool for a few minutes.
- Once cool, transfer into a bowl, add buffalo sauce and coat well.
- Return cauliflower to the baking sheet and bake for 10 more minutes or until heated through.
- Serve with ranch or your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 309 calories, Carbohydrate 55 grams, Fat 5 grams, Fiber 9 grams, Protein 11 grams, Sugar 15 grams
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SRIRACHA BUFFALO WINGS - THE ENDLESS MEAL®
From theendlessmeal.com
4.9/5 (38)Total Time 45 minsCategory AppetizerCalories 384 per serving
- Place the chicken wings in a large bowl and toss with the oil, sea salt and fresh cracked pepper. Place the chicken wings on the prepared baking sheet in a single layer. Bake in the oven for 35-40 minutes, or until the wings are quite crispy.
- While the wings are baking prepare the sauce. Melt the butter in a small frying pan over medium high heat. Add the sriracha and whisk to combine.
- When the chicken has finished cooking remove it from the oven and place it is a large clean bowl. Pour over the sauce and toss to coat everything well. Serve immediately sprinkled with a little cilantro or parsley.
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Cuisine Japanese AmericanTotal Time 11 minsCategory SnacksCalories 99 per serving
- Bring a pot of water to boil and add edamame pods. Boil for 5-6 minutes, or according to package directions. Drain well and set aside.
- In a medium pan over medium high heat, add butter and garlic and fry for 1 minute, until garlic becomes fragrant.
SRIRACHA BUFFALO WINGS - KIRBIE'S CRAVINGS
From kirbiecravings.com
Cuisine AmericanCategory AppetizerServings 2Total Time 30 mins
- Heat vegetable oil to 350°F in preparation for frying. In a small bowl, whisk flour, water, and cornstarch until thick, smooth slurry forms. Coat wings lightly in the slurry (if it clings on too thick, manually wipe some of it off). Fry in small batches, about 9-10 minutes until crispy and golden.
- While wings are cooking, make the buffalo sauce. Melt butter in a small saucepan on the stove. Stir in sriracha until sauce becomes uniform and orange. If desired, add in a squeeze of fresh lime juice. Coat finished wings with sauce (I used a brush and brushed the wings with the sauce, double coating each one). Garnish with cilantro if desired. Serve with carrots, celery and ranch dressing.
SRIRACHA BUFFALO SAUCE RECIPE (WITH GRILLED CAULIFLOWER)
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5/5 (1)Total Time 25 minsCategory SaucesCalories 140 per serving
- Cover a large cooking tray with aluminum foil and lay cauliflower pieces on top. Add extra virgin olive and toss the cauliflower until all the pieces are coated. Bake in the oven for 10 minutes.
- Turn the oven to broil and leave the cauliflower until the pieces are golden brown (about 5-7 minutes).
- Turn the oven off and take out the cauliflower. Place cauliflower in a bowl and pour half of the buffalo sauce recipe on top. Toss until well coated.
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