Best Spicy Sriracha Wings With Cucumber Sour Cream Recipes

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THE BEST... SPICY SRIRACHA CHICKEN WINGS



The Best... Spicy Sriracha Chicken Wings image

Okay-so I stole this from Michael Symon, but they are so FREAKING good I had to share! The recipe appeared in Food and Wine magazine (February 2008). These are the best chicken wings I have ever had. There is a perfect amount of heat (for my taste) and the spices blend together perfectly! Please-don't be scared of the cinnamon. Never... be scared... of the cinnamon! This dish pairs well with Pippy's recipe for Mango Salad (helps with the heat from the Sriracha) http://www.recipezaar.com/24779.

Provided by Missykrissy66

Categories     Chicken

Time P1DT30m

Yield 60 Wings, 7-10 serving(s)

Number Of Ingredients 11

10 lbs chicken wings, split
1/4 cup crushed coriander
1 teaspoon crushed cumin
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup extra virgin olive oil
3/4 cup sriracha chili sauce
12 tablespoons melted unsalted butter
1/2 cup finely chopped cilantro
3 limes, juice and zest of
vegetable oil, for frying

Steps:

  • In a very large bowl, mix the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Add split chicken wings and toss to cover completely. Cover and refrigerate for at least 4 hours or overnight.
  • Preheat your oven to 375°F.
  • Spread them wings on a few rimmed baking sheets and roast for about 30 minutes, until the wings are firm but not cooked all the way through. (Healthier Option: At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until they're golden and crispy.) Wash out your bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
  • In a deep fryer or a very large saucepan, heat the vegetable oil to 375°F.
  • Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. If you like them crispy like we do, I say give 'em about 7 minutes. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Recipe recommends serve hot-but I say they would be just as lovely cold!

Nutrition Facts : Calories 1720.1, Fat 131.2, SaturatedFat 42.6, Cholesterol 551.7, Sodium 2862.6, Carbohydrate 7.9, Fiber 2.1, Sugar 3.5, Protein 120

SPICED CHICKEN WINGS



Spiced Chicken Wings image

Provided by Florence Fabricant

Categories     appetizer

Time 30m

Yield 8 to 10 hors d'oeuvres servings

Number Of Ingredients 10

18 chicken wings
1 medium onion
2 garlic cloves
3 scallions
1/2 cup soy sauce
2 teaspoons whole allspice, crushed in a mortar
2 teaspoons crushed hot red pepper flakes, or to taste
1/4 teaspoon freshly grated nutmeg
1 tablespoon sesame oil
1 teaspoon brown sugar

Steps:

  • Separate the chicken wings at the joints. Reserve the wing tips for another use, like making stock. Place the remaining 36 pieces in a glass or ceramic bowl.
  • Chop the onion, garlic and scallions. Place in a blender or food processor with the remaining ingredients and process to make a thick sauce. Pour this sauce over the chicken wings, cover and allow to marinate in the refrigerator at least four hours or overnight.
  • Preheat a broiler. Drain the chicken wings and place them on a broiling pan. Pour any remaining marinade into a saucepan and bring it to a simmer.
  • Broil the chicken wings until they are well glazed and cooked through, about 20 minutes. Turn them once during broiling and baste them with the reheated marinade. Serve hot or warm.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 740 milligrams, Sugar 1 gram, TransFat 0 grams

SWEET SRIRACHA WINGS



Sweet Sriracha Wings image

Serve my fiery hot wings on game day or any time friends and family gather. If you don't like a ton of sweetness, add the honey slowly and taste as you go. -Logan Holser, Clarkston, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

12 chicken wings (about 3 pounds)
1 tablespoon canola oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/2 cup orange juice
1/3 cup Sriracha chili sauce
3 tablespoons honey
2 tablespoons lime juice
1/4 cup chopped fresh cilantro

Steps:

  • Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight., For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended., Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling., Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 12g protein.

SPICY SRIRACHA WINGS WITH CUCUMBER SOUR CREAM



Spicy Sriracha Wings With Cucumber Sour Cream image

Everyone knows that the best chicken wings have crisp skin and tender meat, but achieving that perfect balance can be a challenge. In this recipe, which is adapted from Taku, a Japanese restaurant in Brooklyn, the uncooked wings are brined overnight in a combination of yuzu juice and salt, then fried for a good 15 minutes. The result? Surprisingly crisp skin and juicy, flavorful meat. Once fried, they're tossed with a spicy sambal-Sriracha sauce, then served with a cooling cucumber-sour cream dip alongside.

Provided by Jill Santopietro

Categories     dinner, snack, poultry, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup yuzu juice (see Tip)
1/2 cup kosher salt, plus more as needed
2 tablespoons sugar
18 chicken wings, about 3 * pounds, wing tips removed, each wing cut in half
6 1/2 tablespoons unsalted butter
1/4 cup sambal
1/4 cup Sriracha hot sauce
1 tablespoon rice-wine vinegar
1/2 English cucumber, quartered lengthwise and seeded
1 4-inch piece ginger
1 cup sour cream
1 quart vegetable oil

Steps:

  • Make the brine by combining the yuzu juice, 1/2 cup salt, sugar and 2 quarts water in a container large enough to hold the wings. Stir until the salt and sugar dissolve. Add the wings and refrigerate overnight. Rinse well and pat dry.
  • In a small saucepan over low heat, combine the butter, sambal, Sriracha and vinegar. Simmer for a few minutes, stirring occasionally. Transfer to a blender and purée until smooth.
  • Cut the cucumber crosswise into 1/4-inch-thick pieces. Sprinkle them lightly with salt and let them sit for 10 minutes. Pat dry with a towel. Grate the ginger over a towel or cheesecloth and squeeze out 2 tablespoons juice into a bowl. Add 1/2 teaspoon salt to the juice, then combine with the sour cream and cucumber. Season to taste.
  • Pour 2 inches of oil in a 10-by-4-inch pot and place over high heat. When the oil reaches 375 degrees, fry the chicken wings in batches. Cook for about 15 minutes, or until nicely browned. Transfer wings to a bowl. Toss with hot sauce. Serve with cucumber cream.

Nutrition Facts : @context http, Calories 965, UnsaturatedFat 67 grams, Carbohydrate 10 grams, Fat 93 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 22 grams, Sodium 951 milligrams, Sugar 7 grams, TransFat 1 gram

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