Sweet meets spicy flavor and creates not only amazing flavor but the incredible taste! The best spicy wings that you will ever try.
appetizer, asian food, chicken,
AuthorSandra | Sandra's Easy Cooking
2LbChicken Wings,Thaw, if they are frozen
Salt to taste
1/4cupSriracha (Asian chili sauce/you may use gochujang as an alternative)Use less if you can't handle spicy food
1Tablespoonsoy sauceor to taste
1teaspoonfresh lemon or lime juice
1teaspoonoilany on your hand
Preheat the oven to 400 degrees Fahrenheit.
Remove the tips of the wings and discard or save when making stock.
Using a knife, separate carefully the wings at the joint.
Mix everything for the sauce, adding soy sauce to taste just like you would add salt, add 1/2 tsp at the time until you reach what is right for you;
Line the baking pan with non-stick aluminum foil or parchment paper (for easier clean up) and put the wings on the baking pan. Season with salt to taste and rub oil all over the chicken wings.
Bake for 30-40 minutes or until they are completely done and look crunchy on the touch.
Meanwhile, simmer the sauce in the saucepan until it becomes thicker and stir often approximately 10 minutes;
Once the wings are done, take them out of the oven and brush on the thick sauce, or you might add them to the sauce directly. Let them get coated with the sauce. Any leftover sauce, serve on the side as a dip.
You can use any part of the chicken just make sure to cook according to the size, also this sauce goes well with fried chicken as well as shrimps.
For grilling option I would suggest to marinade wings in a bit of soy sauce and garlic for at least an hour and pat dry with paper towel, then grill until done, brush with the sauce once the wings are cooked. OR make a sauce and drop wings in the absorb all the sauce.
Another way to make a sauce is by mixing your favorite plain BBQ sauce with Sriracha and a drizzle of honey, simmer for 10 minutes on low and add baked or fried wings in the saucepan, stir in the sauce to coat all the wings.