The Honey-Sriracha Glazed Buffalo Wings recipe was actually the first idea I'd had for cooking with Sriracha. I tried it out and I started tinkering with some other recipes and thinking up other ways to use it in my cooking. Soon enough, I'd amassed enough of a recipe arsenal that I thought about writing a cookbook. Fast forward a year and a half... and here we are! It's been an amazing (and tasty!) adventure.
It's no secret that I'm a big fan and ardent supporter of craft beer. And I'm here to tell you: there's something miraculous that happens when you have an aggressive, hoppy beer like an IPA with spicy food... especially hot wings (as any publican can surely attest). And when you've got a touch of sweetness, as we do here with the Honey-Sriracha Glazed Buffalo Wings, it provides a great contrast to the bitterness of the hops.
Adapted from "The Sriracha Cookbook" by Randy Clemens.
- Vegetable or peanut oil, for frying
- 4 pounds chicken wings
- 1 cup (2 sticks) unsalted butter
- 2/3 cup Sriracha
- ½ 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 degrees. 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 2-3 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 degrees. Fry the wings in batches for 10-12 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.
Reprinted with permission from The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.