Best Sunnys Sriracha Sweet And Spicy Chips Recipes

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SUNNY'S HONEY-SRIRACHA DIPPING SAUCE



Sunny's Honey-Sriracha Dipping Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 25m

Yield about 2 cups

Number Of Ingredients 6

1 cup sriracha hot chili sauce
1/2 cup ketchup
1/2 cup orange juice
1/4 cup packed light brown sugar
1/4 cup hot honey
Kosher salt and freshly ground black pepper

Steps:

  • In a sauce pot on medium heat, add the sriracha, ketchup, orange juice, brown sugar, honey, a little pinch of salt and plenty of grinds of black pepper. Once it bubbles, reduce the heat to low and allow the sauce to simmer until thickened, about 15 minutes.
  • Serve hot right away or at room temperature, or refrigerate and serve cold. Great for wings, veggies, fries or other dippables.

BEET CHIPS



Beet Chips image

Provided by Sunny Anderson

Time 35m

Yield 6 cups of chips

Number Of Ingredients 0

Steps:

  • Peel 3 beets (red and yellow) and slice no more than 1/8 inch thick. Toss with flour, then deep-fry in 1 to 2 inches 350 degrees F vegetable oil, stirring occasionally, until the sizzling around the chips slows down, 3 to 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined rack set on a baking sheet; season with salt. Let cool.

SPICY ASIAN PICKLE CHIPS



Spicy Asian Pickle Chips image

Heat things up by adding sriracha and Fresno chile to these quick pickles.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 4 cups

Number Of Ingredients 10

2 tablespoons brown sugar
1 tablespoon sriracha
1/2 teaspoon coriander seeds
2 cloves garlic, smashed
Kosher salt
6 to 8 sprigs fresh cilantro
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch-thick rounds
2 strips lime zest, about 2 inches each
1 Fresno chile (seeds removed if you like), thinly sliced
1/2 cup rice vinegar

Steps:

  • Combine the sugar, sriracha, coriander seeds, garlic, 3 teaspoons salt and 1 cup water in a small saucepan and bring to a boil. Place the cilantro, cucumbers, lime zest and chile in a heatsafe bowl and pour the hot sugar mixture over them. Stir in the vinegar. Let cool to room temperature. Serve or refrigerate in an airtight container for up to 2 weeks.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SUNNY'S AHI TUNA POKE WITH PLANTAIN CHIPS



Sunny's Ahi Tuna Poke with Plantain Chips image

This recipe is a quick and easy, multipurpose way to make your ahi tuna for an amazing poke. I like to turn it into a poke bowl with a spring mixture of baby lettuces, pickled ginger, seaweed salad, diced mango, cilantro and sometimes rice or quinoa, but you can also use it to fill lettuce wraps. Still, there's nothing like fresh tuna poke served alone with plantain chips as a snack or appetizer. This is how I've had it on vacation, and I love it, because it's well-balanced with a sweet, salty and fiery bite from the ginger and spicy honey.

Provided by Sunny Anderson

Categories     appetizer

Time 2h20m

Yield 4 servings

Number Of Ingredients 9

16 ounces ahi tuna steaks
1/4 cup soy sauce
1 tablespoon hot, spicy honey (I like Mike's Hot Honey: Extra Hot)
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon rice wine vinegar
1 scallion, finely sliced on a bias
White sesame seeds, for garnish
Fried plantain strips, store-bought

Steps:

  • Dice the tuna into 1/2-inch cubes and add to a large bowl.
  • In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, vinegar and scallions. Add the soy mixture to the tuna and stir to coat. Refrigerate for 2 hours.
  • Scoop the chilled tuna into martini glasses or bowls, then sprinkle with sesame seeds and serve with fried plantain strips.

SPICY HERB GRILLED WINGS WITH VEGGIE CHIPS



Spicy Herb Grilled Wings with Veggie Chips image

Try a lightened-up take on two classic game day snacks. Colorful and crisp, these air-fried chips made from purple potatoes, sweet potatoes and beets taste great alongside fragrant herb-and-spice-rubbed chicken wings. And since both are made without frying, there's less mess to clean up.

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 sweet potato (about 4 ounces), scrubbed
1 purple potato (about 4 ounces), scrubbed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 red beet (about 6 ounces), scrubbed
1 golden beet (about 6 ounces), scrubbed
3 tablespoons finely grated Parmesan
1 sprig fresh rosemary, leaves removed and finely chopped
Olive oil, for frying
2 sprigs fresh rosemary
8 fresh sage leaves
2 teaspoons whole cumin seeds
2 teaspoons red pepper flakes
1 teaspoon whole black peppercorns
2 teaspoons garlic powder
Kosher salt
2 pounds chicken wings, separated
Serving suggestion: blue cheese dressing

Steps:

  • For the chips: Thinly slice both potatoes using a mandoline or vegetable slicer, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Drain the potatoes well and pat very dry with paper towels. Dry the bowl as well.
  • Return the dry potatoes to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
  • Preheat the air fryer of a smart countertop grill to 315 degrees F. Shingle the potato slices in the bottom of the basket; it's OK if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs to evenly cook, 20 to 25 minutes. If you notice a few chips are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining slices. (Do not cook longer than 25 minutes, they will continue to crisp as they cool.)
  • Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
  • Return the air fryer to 320 degrees F. Shingle the beet slices in the bottom of the basket; it's OK if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes with tongs to cook evenly, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before the others, remove to a bowl and continue air frying the remaining pieces. (Do not cook longer than 30 minutes, they will continue to crisp as they cool.)
  • Combine the beet chips and potato chips in a large bowl, season with the Parmesan, rosemary and a pinch of salt and toss to combine.
  • For the wings: Pour about 1 inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
  • Combine the cumin, red pepper flakes, peppercorns and garlic powder in a dry medium skillet over low heat. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
  • Remove the rosemary leaves from their stems. Put the rosemary leaves, sage leaves, toasted spice mixture and 2 teaspoons salt in a spice grinder and pulse until finely chopped and combined.
  • Massage the wings with the herb rub and place them on a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the grill of a large indoor grill with air fryer to high.
  • Transfer the wings to the grill and cover. Cook until golden and completely cooked, flipping halfway through, about 15 minutes total. Serve warm with the chips and blue cheese dressing for dipping.

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