Once you’ve made these for friends or family, plan on making them regularly. Even without a football game on TV, somebody will always have a craving for these and won’t let up until you make them again. Serve alongside celery and carrot sticks with blue cheese or ranch dressing for dipping. If you need even more heat, serve with a side of SriRANCHa dressing (page 20).
Servings: 6 – 8 servings
- Vegetable or peanut oil, for frying
- 4 pounds chicken wings
- 1 cup (2 sticks) unsalted butter
- 2/3 cup Sriracha
- 1/2 cup orange blossom honey
- 2 teaspoons kosher salt
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
- 2 tablespoons white sesame seeds, for garnish
Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast‐iron or other wide heavy‐duty pan can be used; fill with oil to a depth of 2‐3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.
Heat the oil to 350°F. Fry the wings in batches for 10‐12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings.
Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil–lined baking sheet) in the preheated oven until all the wings have been fried.
While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat.
Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.
Reprinted with permission from The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2011 by Randy Clemens. Photographs copyright © 2010 by Leo Gong.