Welcome to the second installment of Wing Wednesday! (Let’s see how long I can actually keep this up.) 😉
This week’s wing deliciousness: Honey Sriracha Chicken Wings.
Yet another Pinterest gem! This one came from an wonderful food blog called “Chew Out Loud.” As usual, I drew inspiration from the online recipe and tweaked it a bit. Specifically, I decided that some fresh ginger and garlic would be just amazing mixed in with the honey, sriracha, and soy sauce that make up the base of this wing sauce. I used the same steam-and-saute method of cooking that I described in the last post.
For the wings:
- vegetable oil
- chicken wings (about 16-20 pieces)
- fresh ground black pepper
- kosher salt
- Add water to a Dutch oven (or other large pot) to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes.
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides.
For the sauce:
- 5 TB butter
- ½ cup pure honey
- ¼ cup Sriracha (use less if you want it mild)
- 1 TB regular soy sauce
- 2 tsp minced garlic (Generous teaspoonfuls. Garlic is our friend.)
- 2 tsp freshly grated ginger
- 2 tsp freshly squeezed lime juice
- sliced green onion for garnish (optional)
While the wings are steaming, make the sauce. In a small pot, melt the butter. Add all of the remaining sauce ingredients to the pot. Bring to a boil, then reduce to a simmer. Cook for 10 minutes or so and allow the sauce to reduce, so it will thicken.
When the wings are almost done cooking, add the sauce to the sauté pan and toss wings to coat. Allow to cook on low for 2 or 3 minutes. Turn heat off and allow wings and sauce to sit for a few minutes. Sauce will begin to thicken as it cools. Garnish with sliced green onion (optional).