Prep 10 mins
Cook 35 mins
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. See more at http://www.thesrirachacookbook.com
- vegetables or peanut oil, for frying
- 4 lbs chicken wings
- 1 cup unsalted butter
- 2⁄3 cup sriracha sauce
- 1⁄2 cup orange blossom honey
- 2 teaspoons kosher salt
- 1 lime, juice of
- 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.
- (Don’t care to fry? Wings can alternately be baked on a wire rack set over a sheet tray or on a foil-lined sheet tray. Toss wings with 3 tablespoons oil and bake in a 450°F oven for 25-30 minutes. Toss with sauce, garnish and serve.).
I was looking for a honey-sriracha recipe after we had the Quail Knots at Stone Brewery. This did not disappoint! I had avocado honey (a bit heavier than orange blossom) and it worked fine. Next time I will use 1/2cup butter as there was a layer of clarified butter on the top of the pot that made it too runny. Other than that, absolutely delicious and leaves a nice warmth on your lips. I didn't post any pics as once I plated them, they were GONE!!! Do try this!<br/><br/>Update to go with photo - these are SO good they are a repeat request:<br/><br/>I had been looking for a recipe like this since I had the quail knots at Stone Brewery - this one is a MUST. Absolutely delicious and oh so easy. I halved the butter though as a whole cup was rather runny - I've made it several times. This time (photo) I served it with Feta cheese which cuts the heat a little but gives it a new depth of flavor. Excellent recipe!!! Thank you!