Monday, October 10, 2011

Sriracha Glazed Chicken Wings

Some people claim that marriage is all about compromise. I agree that you do have to compromise in some situations, but in my opinion, it has more to do with liking each other and respecting the commitment you make to your other half. That being said, in our house, these wings are made with a compromise. My husband has agreed to cut the wing tips off and separate the drumettes from the wings. I don't want to mess with cutting the chicken joints. I have agreed that if he does this, I will make the sauce and bake them. We live in perfect harmony. 

These chicken wings are not for the faint of heart (I do not eat them). They are spicy and have enough heat to please those who eat the Original Hot at most wing joints. I'm a mild kind of girl so this recipe gets made for others. My husband doesn't mind that he gets them all to himself!

Sriracha Glazed Chicken Wings
Source: adapted from Martha Stewart - Everyday Food Magazine
 Prep: 10 minutes   Marinate: 30 minutes   Bake: 30 minutes   Oven: 475 degrees F

1/3    cup soy sauce
2       tablespoons plus 1 teaspoon white vinegar
3       tablespoon Sriracha sauce
1       tablespoon Frank's hot sauce
1       tablespoon sugar
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons toasted sesame oil
1 1/2 pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks

In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through. Preheat oven to 475 degrees. Bake until chicken is cooked through, about 30 minutes, flipping chicken halfway through.

Harmony's Thoughts
Sriracha sauce can be found in the Asian section of the grocery store.
If you don't have sesame oil, substitute vegetable oil.
These are perfect for a football crowd!

No comments:

Post a Comment