Friday, October 28, 2011

NomNom: Sriracha Chicken Wings

Along with fall like food things such as pumpkin or apple based dishes, football also comes along with the season. *Yay* <insert sarcasm> Anyways, when I think of football I associate it with wings, beer, and totally-not-good-for-you accompaniments. But then I came across this recipe by an amazing food photography couple who blog about their recipes and journeys and let me tell, it is the perfect healthier version of buffalo wings. The recipe doesn't require any butter nor does it deep fry the wings BUT it tastes just as delicious as any buffalo wings. TRUST ME. Did I lose you when I said there's no butter and no deep frying? Well if you're still with me, keep on reading....

This was only my plate. I went back for seconds. Don't judge.
Does this look spicy to you? That's cuz it was. I started to sweat--I mean glow as I was eating my wings.

Whether you watch football or not, you don't need any excuse to eat wings. Try this recipe and I dare you to tell me that this doesn't taste as good as your traditional buffalo wings. Happy Friday.

Recipe (adapted from
About 2 pounds chicken wings, lightly coated with oil, tips removed
2 tablespoons vegetable oil
3 cloves finely minced garlic
1 small onion, minced (1/2 cup)
1/2 cup ketchup
1/4 cup Sriracha hot sauce or any chili hot sauce (or more for a spicier sauce)
1 tablespoon vinegar
1 teaspoon fish sauce or soy sauce
1/4 teaspoon ground cumin

1. Preheat oven to 425° F.
2. On baking sheet, spread chicken wings out on sheet and lightly coat wings with vegetable oil. Bake in oven for about 20 minutes, then flip chicken wings over and bake for about another 20 minutes, or until fully cooked and crispy brown.
3. In sauce pan, heat the 2 tablespoons  of vegetable oil and add onion and garlic. On medium heat, continue stirring the onions and garlic until they are golden brown, but not burnt. Allowing the onions and garlic to reach a golden brown stage will bring out the extra fragrance and flavor. Then add ketchup, siracha hot sauce, vinegar, fish/soy sauce and ground cumin.
4. Stir well and let simmer for about 3 minutes. Remove from heat and set aside.  After chicken wings have finished baking, toss wings in sauce. Serve warm.

1 comment:

  1. Um these look absolutely delicious, I'm so bookmarking this and making these ASAP. Nomnom indeed! :)