Sriracha Week 2016 – Garlic Sriracha Wings

It’s National Sriracha Sauce Week! Here’s our to-die-for Sriracha Garlic Wings recipe. Sriracha sauce, crispy chicken wings, and tons of garlic make these hot and savory wings the *best* chicken wings we’ve ever cooked!

Sriracha Garlic Wings Recipe

sriracha garlic wings finished

Sriracha garlic wings.
The wings are first marinated, then baked for 20-30 minutes before being deep fried to crisp them up. Then, you toss them in the Sriracha, butter, cilantro, garlic and lime sauce before serving. Yum!!!
We’ll repeat the recipe at the end of this post.

The basics:

  • 4 pounds chicken wings, cut up (serves 4)
  • 1-2 quarts vegetable oil for deep-frying

For the marinade:

  • 1/8 cup ground coriander (2 Tbs)
  • 1/2 tsp ground cumin
  • 1 Tbs kosher salt
  • 1/8 cup extra-virgin olive oil(2 Tbs)

Step 1. In a large zip-lock bag, as seen above, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.

Step 2.Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.

For the sauce:

  • 1/2 cup Hot Sriracha chili sauce (or to taste)
  • 3/4 stick (6 tbl) unsalted butter, melted
  • 1/4 cup chopped cilantro
  • finely grated zest and juice of 1 lime
  • 4 large cloves garlic, minced

Step 3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside

Step 4.Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.

plate of sriracha garlic wings

Step 5.Serve hot, on a platter with your favorite side dishes.

Click here for a great and easy blue cheese dip recipe

That’s our easy to make blue cheese dip with cool cucumber spears. Yummy!

The original recipe by Cleveland, OH, Chef Michael Symon, is in the Feb ’08 issue of Food and Wine Magazine.
Huy Fong Sriracha Sauce needs no refrigeration.

Here’s the full recipe without interruption:

The basics:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying

For the marinade:
* 1/8 cup ground coriander (2 Tbs)
* 1/2 tsp ground cumin
* 1 Tbs kosher salt
* 1/8 cup extra-virgin olive oil(2 Tbs)

For the sauce:
* 1/2 cup Hot Sriracha chili sauce (or to taste)
* 3/4 stick (6 tbl) unsalted butter, melted
* 1/4 cup chopped cilantro
* finely grated zest and juice of 1 lime
* 4 large cloves garlic, minced

1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
2. Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside
4. Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
5. Serve hot, on a platter with your favorite condiments

(serves 4 – figure 1lb wings per person)

This recipe and post first appeared in our very first Week of Wings 01 back in 2010.

About Brian Meagher

I'm your host here. Thank you for reading HotSauceDaily.com!

Comments

  1. Marilyn says:

    Oh my, we must make these again soon! My favorite wing recipe, by far!

  2. Cameron Riggs says:

    Oh MAN! Those look goooooooooooooood!!! :p

  3. Delilah says:

    Oh, the picture left me salivating! I’m a big sriracha fan so I’m definitely going to make these!

  4. Charlie Wallace says:

    Again, I am feel compelled to write a review for a Brian/Marilyn endorsed recipe. Initially we felt that the dish might be a little too hot, based on the sheer quantity of sriracha called for. This coming from a guy who does not go one day without a hot sauce in my life. These wings turned out to be just right in the heat department and hands down the most phenomenal wing we have ever eaten. I had mine with blue cheese and my better half had hers with a touch of honey as the dip. We have raved about them ever since and are looking forward to our next excuse to have them. They are every bit as delicious as the picture depicts.

    • Thanks for the kind words, Charlie.
      We’re so happy you enjoyed the recipe as much as you say! It truly is one of the best wings we’ve ever made too.

  5. This looks really delicious! I have to try this soon 🙂

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