Sriracha Baked Chicken Wings
Sriracha Baked Chicken Wings
There’s nothing like thumbing through my favorite cookbooks or my three-ring binders to get some cooking inspiration. However, when I want to compare recipes for the same type of dish, nothing is better than searching the internet. Just typing, Baked Chicken Wings in the search bar , I ended up with loads of recipes to compare.
In my search for wing recipes, I came across one that recommends you toss the wings in a baking powder mixture to produce a super crispy crust. This is important, especially whenever baking your wings. The other way I make sure they maintain their crispiness is to bake them in a hot oven on a wire mesh cooling rack that sets on top of a large baking sheet. Doing this allows the hot air to get underneath each wing, making all sides crispy. So I added this new technique of using baking powder to one of my old recipes. Now this is one of my favorite baked wing recipes!
I served the wings with some celery, a mayo/sour cream based dipping sauce and my Spicy Slaw with Peanuts. So many delicious flavors and textures on one plate.
Sriracha Baked Chicken Wings
Ingredients
- 4 pounds chicken wings split into 2 pieces
- 3 tablespoons baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Hot Sauce
- 1/2 cup hot sauce Crystal or Louisiana
- 2 tablespoons sriracha sauce
- 1 tablespoon dark brown sugar
- 3 tablespoons butter
Instructions
- Preheat Oven to 300 degrees
- If wings are not already split into two pieces (wings and drums) use a sharp knife and split at the joint
- Pat wings dry with paper towels
- In large plastic baggie, add baking powder, garlic powder and salt. Shake to combine.
- Add chicken wing pieces to baggie. Shake to coat all pieces.
- Place a wire mesh cooling rack on top of a large baking sheet with sides.
- Spray wire cooling rack with oil to prevent wings from sticking.
- Place chicken pieces on wire rack, skin side up.
- Place wings in 300 degree oven. Bake for 30 minutes.
- After 30 minutes, pull tray from oven. Increase oven to 425 degrees. Place tray back into oven the opposite way it was before. Bake for 30 more minutes.
While wings bake, make the sauce.
- In a sauce pan, combine hot sauce, sriracha, brown sugar and butter. Heat over medium until butter melts. Stir until combined.
- Cook on simmer for 10 minutes.
- Turn burner off. Warm sauce back up right before tossing with wings.
- In a very large bowl, add wings and hot sauce. Toss until wings are completely coated with sauce.
- Serve wings while hot.
Notes
- Save time by purchasing wings that have already been split between drums and wings.
- The wings will stay crispy for several minutes.
- Once you sauce the wings, serve right away.
- Feel free to experiment with the sauce by adding different ingredients like honey, molasses, mustard. Just make sure that hot sauce and butter are the 2 base ingredients.
