Sriracha Garlic Wings 2010

Week of Wings – Day 7 – wraps up with our signature wings recipe that features Sriracha sauce, tons of garlic and cilantro with lime juice. This is our ultimate wings recipe – our favorite.

Sriracha Garlic Wings Recipe

sriracha garlic wings finished

Sriracha garlic wings. Sriracha HOT chili sauce, crispy chicken wings, and tons of garlic make these hot and savory wings the *best* chicken wings we’ve ever cooked!
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)

Defcon Sauces Defense Condition

We cooked another huge batch of wings yesterday for our “Week of Wings” series. I know what you’re thinking, “How many wing sauces can HotSauceDaily review in a week?” The answer… a lot! Well ok, 7. But the wing sauces we feel you need to know about today are brought to you by John Dilly of Defconsauces.com.

And while all 3 varieties are really a Cayenne Pepper based flavor, Defcon brings some class to the table with the addition of the cream and white wine vinegar. Kudos to John Dilley for “classin’ up da joint”!

All 3 sauces look the same in the bowls, and you’ll see that other than “pepper extract” in #1, they all share the same ingredients.

We followed our normal 3-step cooking procedure for wings…. bake, fry, and toss. For step-by-step instructions for making great hot wings at your house, check out Day 6

Defense Condition #3 – Low Heat – Ingredients: aged cayenne peppers, distilled vinegar, water, salt, garlic powder, cayenne peppers, cream, white wine vinegar, natural flavors. All natural. No MSG. Gluten free.

Defense Condition #2 – Medium Heat – Ingredients: aged cayenne peppers, distilled vinegar, water, salt, garlic powder, cayenne peppers, cream, white wine vinegar, natural flavors. All natural. No MSG. Gluten free.

Defense Condition #1 Extreme Heat – Ingredients: aged cayenne peppers, distilled vinegar, water, salt, garlic powder, cayenne peppers, cream, white wine vinegar, natural flavors, pepper extract. All natural. No MSG. Gluten free.

Defense Condition #3 – Low Heat

Marilyn: The mildest wing sauce has a great flavor profile. I can feel the heat on the front and middle of my tongue. You could serve this to wing fans and get raves all around, but folks who like it hot better step up to the next level, Defense Condition #2.

Brian: This is the mildest of the Defcon wing sauces. It has a good flavor, but it’s so mild I would consider it “comfort food” flavor – kind of tame.

Defense Condition #2 – Medium Heat

Marilyn: There you go, this is the one! The heat fills my mouth but doesn’t reach the back of my throat, so I can eat a lot of these…and I did!. I think you definitely want to have enough bleu cheese dressing and cucumber and/or celery to cool you off, but the flavor is wonderful. There’s a little lip burn, but that could be due to the winter weather here… or all the hot sauce we eat 🙂

Brian: Wow! This is a perfect Wing Sauce! The flavor profile is very similar to that of the Low, but with more heat for an extra punch. I notice that the ingredients of Low and Medium are identical, but obviously there’s a lot more fire in this batch.

Defense Condition #1 – Extreme Heat

Marilyn: First bite reveals a great flavor, but WHOA! No matter how much bleu cheese, celery, and cucumber spears I consume, I just can’t seem to cool off. This is definitely one for the hard-core fans with the genetic ability to tolerate tons of heat, AKA Mr. HotSauceDaily, my hubby.

Brian: This is the hottest Defcon wing sauce, with the exception of Zero, which sold out. This sauce has lots of flavor and lots of heat, thanks to the addition of extract. Even with the heat, you can still taste the chicken, so it provides a nice balance for the heat-lover’s wing recipe. It’s near the top of my tolerance for heat, but I wouldn’t mind the next notch up. Defcon has managed to provide heat with flavor, and we’ll be using his sauces again at our next soiree!

And finally, if you use parchment paper as we’ve been preaching all this week, your cleanup with be a breeze!

A big thanks to John Dilley and Defconsauces.com for some great products.
Shop for all these great sauces at the Defcon Sauces Store!

We hope you’ve checked out our podcast, HotSauceWeekly where this week in Episode 14, Scott Roberts reviews Defense Condition #2!
And for more great Wings recipes, check out his ScottRobertsWeb.com for 15 other wings recipes here.

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