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.

Spicy Hoisin Sriracha BBQ Sauce recipe

Hoisin and Sriracha make a great BBQ Sauce and glaze.

This recipe from JeanMarie Brownson came to us via the Food section of our local paper. She was trying to clean out her fridge by “pouring several condiments” into a bottle. Hoisin sauce, ketchup, and the “oh-so-trendy” sriracha sauce became the basis for this delicious bbq sauce/glaze.

hoisin sriracha bbq on pork with noodles

We cooked up this BBQ sauce to glaze on our pork tenderloin, as per her instructions.

pork tenderloin with hoisin sriracha bbq sauce

It paired perfectly with stir-fried veggies and oriental noodles, which also incorporated some of the bbq sauce.

pin this hoisin sriracha bbq sauce recipe

This simple recipe calls for 2 parts hoisin sauce, 1 part sriracha and 1 part ketchup. It made a perfect glaze for our pork tenderloin.

With some tweaking, this could be a great glaze for chicken wings. We would kick up the sriracha, and back off just a bit on the hoisin and ketchup. Some unsalted butter would add some fat and flavor too. But that’s another post. Enjoy!

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Sriracha Rub on Wings

Dry rubbed wings with J&D’s Sriracha Rub is our entry for Day 2 of Week of Wings 6. Famous for their Bacon Salt and Baconnaise condiments, J&D’s Sriracha Rub brings the flavor of a Thai Hot Chili Sauce to a dry rub. Week of Wings 6 – Day 2.

J&D’s Sriracha Rub

Sriracha Rub

J&D’s Sriracha Rub

J&D’s says to use their Sriracha Rub “very liberally on steak, chicken, pork, seafood and more…”. Everyone says that about their rubs. Our goal here is to use it on wings. Deep fried wings. Hot does it taste? Read on…

Heat Level: Rated 2 out of 5 Stars – Nice mild to medium-light heat. Just perfect for wings that everyone can enjoy! Spicy and delicious.

Overall: Rated 4.5 out of 5 Stars – Savory, crispy, and very satisfying. One of the best dry rubbed wings we’ve had in a while. “Wish we had cooked more of these.”
~ Marilyn
.

Ingredients: Evaporated cane juice, red jalapeño powder, white distilled vinegar powder (potato maltodextrin, white distilled vinegar, modified food starch), salt, dehydrated garlic, minced garlic, red bell pepper granules, cayenne pepper, rice concentrate (anticaking agent), sunflower oil, yeast extract, citric acid, parsley.

J&D's Sriracha Rub closeup

J&D’s Sriracha Rub closeup

Preparation: Deep fried. Again, we did our usual 3 step cook – baked the wings at 350º for 40 minutes (turning once half-way through), deep fried at 350 – 375º for 2 – 3 minutes, then tossed in the sauce. See our Wings 101 post for more info.

Dry Wing Goodness

J&D's Sriracha Rubbed wings

J&D’s Sriracha Rubbed wings

These wings came out great, delicious, dry and savory. Winners! As Marilyn said earlier… we wish we had more to eat for this cook.

J&D's Sriracha Rub wings

J&D’s Sriracha Rub wings

Final thoughts: At first we thought the rub was too salty… tasting it straight out of the shaker… but after cooking the wings, the salty taste went away and we were left with a spicy, savory rub on the wings. While it was not an overwhelming “sriracha” flavor, the nuances of the flavors spoke of garlic and chiles and a hint of sriracha style sauce. Satisfying!

J&D Sriracha Rub - extra on the plate

J&D Sriracha Rub – extra on the plate

You can shop at http://www.jdfoods.net/ for all of their products, and find the Sriracha Rub here: https://baconsalt.3dcartstores.com/JDs-Sriracha-Rub-All-Purpose-Seasoning_p_188.html

Disclaimer: We received this product courtesy of the manufacturer for review.


More Week of Wings 6

Week of Wings 6 – Day 1: Louisiana Brand Wing Kit Review
Week of Wings 6 – Day 2: Sriracha Rub on Wings (You are here.)
Week of Wings 6 – Day 3: Vortex Grilled Wings in a Weber Kettle
Week of Wings 6 – Day 4: Datil Dew Inferno Wings
Week of Wings 6 – Day 5: ?

Tabasco Sriracha – A First Look

Did Tabasco come up with a Sriracha sauce worthy of the legend that is Sriracha?
Or is this a Sriracha sauce that is worthy of the legend that is Tabasco?

Tabasco Sriracha Sauce

We review the new Tabasco Sriracha Sauce - good lookin' bottles!

According to the label, McIlhenny Co. Tabasco Brand Premium Sriracha Thai Chili Sauce is the official name of Tabasco’s new Sriracha sauce.

Just between us, we’ll call it Tabasco Sriracha Sauce for now.

Smack dab in the middle of the Sriracha controversy that was Huy Fong Foods vs. Irwindale, California, Tabasco® quietly released its new Sriracha sauce – in a plastic squeeze bottle that looks nothing like any other Tabasco bottle.

Here’s our first look at Tabasco Sriracha Sauce (and the bottle) that McIlhenny created.

Ingredients: red peppers, sugar, salt, garlic, distilled vinegar and xanthan gum.

Ingredients Tabasco Sriracha

Not much going on there; it’s amazing that such a simple list of ingredients can produce the flavor of sriracha. Then again, the McIlhenny family knows what they’re doing.

Texture and Appearance:

Tabasco Sriracha sauce closeup.

The dark orange color of the sauce is slightly pulpy – almost “puffy”. Yea, we’ve not used that term for a hot sauce before. It clings nicely to the spoon, and the body holds up well on a plate.

I think there is a nice bit of viscosity to the sauce – and Marilyn points out that it’s thinner than ketchup, but thicker than some tomato sauces.

Let’s face it, everyone will compare this to Huy Fong’s Rooster sauce. So here is a side by side pic of the two sauces in some clear spoons.

Tabasco Sriracha with Huy Fong Sriracha

I would be very disappointed if Tabasco’s Sriracha looked and and “felt” (texture, taste) like Huy Fong’s Sriracha. In fact I would be disappointed if any other sriracha sauce was similar to Huy Fong’s. Only because, A) Huy Fong is an original, and B) There is so much room on in the marketplace for new versions and flavors of sriracha.

With the explosion of Sriracha style sauces that are hitting the market in the past few years – TexasPete’s CHA!, store brands from Harris Teeter and Trader Joes, Sriracha Jerky, Rubs, BBQ Sauces (just click our Sriracha tag and you’ll see there are dozens of Sriracha products coming online), this is a very exciting time for Sriracha lovers. And we need not be beholden to just one or two!

Taste straight up:

The first smell is of peppers and vinegar – not unusual for a Tabasco brand sauce. The garlic is the next big aroma, as it should be.

Tasting off the spoon, I can’t shake the strong salty flavor here. Then there’s the peppers and vinegar again, followed by the garlic that really lingers. The heat comes up behind the garlic and hits you with a good sting.

The sauce coats and fills the mouth with the peppers first, pungent and sweet vinegar is next, and garlic and the sweet pulp of the pepper mash finishes everything up.

I want to address the initial saltiness we tasted straight up off of the spoon. The salty taste was evident and strong… but thankfully it dissipated when cooked on food. Maybe we are getting more sensitive to salt content in sauces and foods as we get older.

Heat level:

Both Marilyn and I give this a Rated 2.5 out of 5 Stars – 2.5 out of 5 stars for middle of the road, pleasant yet prominent heat. Nothing to shatter the world, but enough heat to be relevant for a sriracha sauce.

Tabasco Sriracha on Food

On Eggs

The Tabasco Sriracha worked well with my eggs… very flavorful and hot, although just a bit salty. I can’t shake that yet.

Tabasco Sriracha on eggs is another classic use of sriracha. Check out our post on HotSauceDaily.com

On Burgers

We have a Sriracha Burger recipe that we love to do on the grill, and so we slathered some of the Tabasco Sriracha sauce on a few burgers.

While it worked out good, the Tabasco Sriracha was a bit milder compared to other Srirachas on the burgers. This one just didn’t have the fire left after grilling. It got very mellow and lost it’s punch.

My apologies for overdoing the “artsy-fartsy” drizzle of sauce on the plate. That was partly due to the squirt top of the bottle. More on that below.

Tabasco Sriracha on onion burger - on HotSauceDaily.com

On Wings

Ok, while not truly cooked on wings, I did toss some Tabasco Sriracha Sauce with butter on some crispy wings from Popeye’s.

While it was a very unscientific test, Tabasco Sriracha sauce and butter made for some very tasty wings. The only thing missing was some real garlic bits, but the sauce made up for that in a small way with its garlic ingredient.

Tabasco Sriracha on Popeye's wings - HotSauceDaily.com

We will be making some deep fried wings soon to put the Tabasco Sriracha Sauce through the paces as a wing sauce.

Final Thoughts

Tabasco Sriracha Sauce’s flavor is true to a Sriracha sauce taste – the garlic and sun ripened peppers really stay on course with the overall flavor profile of a Sriracha sauce.

Overall rating: Rated 4 out of 5 Stars – Great effort from McIlhenney and Co on this sauce. For a domestic product, they nailed it.

They have a viable and delicious sauce – even though it’s in a weird bottle. Oh, speaking of the bottle and packaging…

The Tabasco Sriracha Squeeze Bottle

The bottle design is a huge departure from the classic glass shaker bottles of Tabasco’s other sauces.

Tabasco Sriracha flip-top - on HotSauceDaily.com
This squeeze bottle reminds us of a Dijon mustard bottle. It’s pear shaped and the label is a plastic wrapper that crinkles when squeezed. Very un-Tabasco-like. Just weird.

The “flip top” sports a very small opening that results in the sauce being squirted out at a very high velocity.

Wow, more terms we’ve never used in a review. Just take it slow… the sauce does come out fast.

Tabasco Sriracha squirting out of bottle.

Where to buy

For now, the only place we know of to order Tabasco® Brand Sriracha Sauce is on their Country Store website.

It’s buried on Page 2 of their “Home – Food – Chile & other Foods” page. (Very strange to make it so hard to find). Here’s the link:

http://countrystore.tabasco.com/TABASCO-Sriracha-Sauce/productinfo/03829/

Maybe our HotSauceDaily.com readers will email them and tell them we sent you for their newest sauce. It should be front page news!

Of course, if you get a chance to try Tabasco’s Sriracha Sauce – please let us know in the Comments below.

Disclaimer: We purchased this product for our own personal use and review purposes. No compensation was received. The thoughts and opinions expressed are our own.

Thanks for reading!

Musashi Green Sriracha and Spicy Mayo sauces

Yes, a green sriracha sauce called Midori Sriracha and a Japanese Spicy Mayo are now available in the US.

Musashi Two Bottles

Musashi Two Bottles

Musashi Foods introduces first green sriracha and authentic Japanese spicy mayo in US

A few bottles of Midori Sriracha and Japanese Spicy Mayo arrived at HotSauceDaily headquarters recently. What in the world? Green sriracha? What will we do with these?

Homemade Egg rolls

Homemade Egg rolls

Egg rolls to the rescue! Marilyn cooked up a batch of her homemade egg rolls (from scratch), and along with some veggie lo mein, we had ourselves a spicy brunch with Musashi’s new sauces.

Musashi Midori Sriracha

Midori Sriracha Bottle

Midori Sriracha Bottle

It’s weird to see a thick and saucy green sriracha that tastes for all the world just like sriracha! Oh, there are unique aspects of the flavor – we’ll get into that shortly.

Ingredients: green serrano peppers, garlic, rice vinegar, brown sugar, salt, xanthan gum, less than 1% preservatives, red cabbage juice, turmeric, sodium bicarbonate, glycerin

Texture & Appearance: Thick and very green – almost a perfect consistency for any application.

Midori Sriracha texture

Midori Sriracha texture

Taste Straight Up: The vinegar hit is pretty strong here. Next up is the heat and burn from serranos – a bit sharper in profile than your usual “red” sriracha sauces.

Heat Level: Rated 2 out of 5 Stars – Overall, fairly tame in heat compared to the venerable “rooster sauce” of Huy Fong. I would even say a bit milder than the other new kid on the block, Texas Pete’s CHA!.

Overall Rating: Rated 4 out of 5 Stars – I give this 4 stars for effort. Maybe if the garlic were a bigger flavor here I’d go higher. Also, there’s the bright green color that my brain thinks “wasabi” or a bigger olfactory hit of heat and burn.

It just occurred to me that this is a perfect “starter” sauce for sriracha newbies. Wife or hubby not into the heat of Huy Fong’s Rooster sauce? Have them try Musashi’s Midori Sriracha and I bet you get them converted.

Midori Sriracha on food

We dipped some delicious egg rolls into the Midori Sriracha for our taste test. I preferred the Midori Sriracha over the Japanese Spicy Mayo, whereas Marilyn preferred the Mayo. Go figure, different tastes for different folks!

Final thoughts

As I said, this might just be the perfect sriracha sauce to get your significant other to like sriracha. Also, I can imagine this sauce as a great base for sriracha wings.


Musashi Japanese Spicy Mayo

Musashi Spicy Mayo

Musashi Spicy Mayo

I did not know what to expect from this sauce. Wow! What a big, sharp hit of heat – right to the back of the throat. This creamy, thin sauce packs some punch.

Spicy Mayo from Musashi

Spicy Mayo from Musashi

Ingredients: mayonnaise (soybean oil, water, eggs, vinegar, sugar, salt, mustard flour, spices and EDTA (preservative)), water, red serrano peppers, vinegar, garlic, sugar, sesame oil, xanthan gum, sodium benzoate (preservative), potassium sorbate (preservative).

Texture & Appearance: Very thin and runny. It looks just like a thin deli style mustard with its muted color and flecks of spices.

Taste Straight Up: This smooth mayo sauce brings with it a sharp, back of the throat hit of heat. This is not a timid sauce. It’s also not a killer sauce… most anyone should be able to handle it.

Heat Level: Rated 3.5 out of 5 Stars – Just a tad above average in heat, the thin, spicy mayo from Musashi will hit you in the throat with the serrano peppers – this time they’re red serranos. Interesting!

Overall Rating: Rated 2 out of 5 Stars – I can’t get past the thin consistency (nowhere near a mayo thickness) and saucy appearance.

Mayo is mayo, and if you are going to create your version of a spicy mayo, it should be thicker. In my opinion.

Musashi Japanese Spicy Mayo on food

Marilyn loved this on her egg rolls – even more than the Midori Sriracha. I was the opposite.

Final thoughts
Musashi on food

Musashi on food

Marilyn had a half dozen suggestions for this sauce – deviled eggs, sandwiches, egg salad… pretty much anything you’d put mayo into.

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Available on Amazon

Both sauces come in 12 ounce squeeze bottles and are available with our affiliate links on Amazon:

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Or you can order directly from Musashi:

http://musashispicymayo.com/order/green-sriracha and

http://musashispicymayo.com/order/japanese-spicy-mayo

Are you up for a green sriracha sauce? Or a spicy mayo with Japanese overtones? Leave a Comment below and let us know.

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