Sriracha – an Asia hot sauce named after the coastal city of Eastern Thailand, has started to gain recognition in food industry for its signature flavor and popularity. The sauce is made from chili pepper paste, distilled vinegar, garlic, sugar and salt. The sauce is first served with seafood as the sauce adds more flavor for the dish, but time after time, people started to figure out that sriracha actually tastes real good on other dishes too, such as chips, noodles, and chicken. In Asian region, sriracha is a must-have sauce for regional dishes like Pho and spring roll in Vietnam.
With the globalization, sriracha is then introduced to the world and now, this chili hot sauce is one of favorite sauce in United States. Recipes with sriracha started created with better taste than ever. And one of delicious recipes we want to introduce to you today is Baked Sriracha-Soy Chicken Wings, a dish that can satisfy any picky appetite.
Ingredients (prep will take about 5 minutes)
- 1 pound of Chicken Wings
- 4 cups of Chicken Stock (you can make it at home from chicken bone or purchase it at supermarket)
- 4 tablespoons of Reduced Sodium Soy Sauce
- ¼ cup of Sriracha Sauce
- 2 tablespoons of Lime Juice
- 2 teaspoons of Brown Sugar
- Sesame Seeds (for garnish)
Cooking (cooking will take about 30 minutes)
Step 1 – chicken wings: Chicken wings should be washed for food safety and drained excess water after preliminary treatment. Then, put chicken wings with 2 tablespoons of soy sauce, add chicken stock in a pot and boil for about 10 minutes. When the chicken meat looks tender and firm or after 10 minutes, use a slotted spoon to remove the chicken wings from the pot onto paper towels. Drain any excess water from the wings
Step 2 – preheat the oven: While chicken wings are boiled, preheat the oven with temperature around 4000F for baking latter
Step 3 – making the sauce: Add ¼ cup of Sriracha sauce, 2 tablespoons of reduced sodium soy sauce, a tablespoon of lime juice and 2 teaspoons of brown sugar into a bowl and mix them well. You should taste the sauce and adjust to your preference. Set aside a small portion for baked wings later to prevent cross-contamination
Step 4 – baking chicken wings: Before baking, place parchment on baking sheet so things won’t stick around and it is easier for cleaning later. After taking out the chicken wings from boiling pot, place them on single layer in baking sheet. Use a cooking brush and cover chicken wings with the sauce we made. Put them in the oven for about 3-5 minutes, take out and flip the wings to the other sides. Brush the other sides with sauce again and bake them for more 3 to 5 minutes. Repeat this action for 2 more times for each side of chicken wings
Step 5 – serving the dish: When the chicken wings is cooked, take them out of the oven and serve them with the sauce we set aside earlier. Sprinkle sesame seeds on the chicken wings. You should serve the dish when the heat is still remained. Place them too long in the room temperature will make the crispy skin soften and wings will lose flavor
The recipe is served for 2 to 3 people. If you want larger portion, easily multiply the ratio of ingredients and make sure you taste the sauce before put it onto your chicken wings. You can serve this dish as appetizer, lunch, snack or any time you are hungry. It is quite easy but delicious recipe which is suitable for barbecue, party, outdoor party or gatherings. Because sriracha is chili sauce so ask your kid if they can handle the heat. Next time when you serve this dish, someone will ask for your secret!