During my holiday break, I basically prepped for the 10 in 10 Challenge by eating whatever I wanted. I also worked out a lot so I didn’t really put on weight, but it wasn’t exactly the healthiest diet. One of my indulgences was these chicken wings. I hadn’t planned on doing another wing recipe so soon after the Garlic-Sizzled wings, but these sounded too good to pass up. They aren’t totally bad for you, but they aren’t exactly loaded with health benefits. For some reason, whenever I turn on my oven in my teeny apartment, the smoke alarm goes off. It went off four times while making these wings, but it was worth the annoyance. I adore spice and these wings have a ton of it. If you’re a wimp, reduce the amount of Sriracha, but please don’t leave it out. The sauce is sweet, smoky, and definitely spicy. It’s the kind of spicy that stays on your lips for long after you’re done eating. You can eat this sauce with just about anything so go ahead and cook up extra and toss it with your eggs, serve it with some chips or even a steak if you desire.
Sriracha Chicken Wings
(Slightly Adapted from White on Rice Couple)
Makes 2-3 generous servings
2 pounds chicken wings
Salt and pepper
4 teaspoons vegetable oil, divided
3 cloves garlic, minced
1 cup diced onion
1/2 cup ketchup
1/4 cup Sriracha hot sauce
1 tablespoon white vinegar
1 teaspoon fish sauce
1/4 teaspoon ground cumin
Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with canola spray.
In a large bowl, toss the wings with 2 teaspoons of oil and a large pinch of salt and a large pinch of pepper. Spread chicken wings out onto the baking sheet. Bake for 20 minutes, then flip chicken wings over and bake for 15-20 minutes, or until fully cooked and crispy brown.
In sauce pan, heat 2 teaspoons of vegetable oil over medium heat and add onion. Cook until the onions are browned, but not golden, then add the garlic and cook until fragrant, about 30 seconds. Add ketchup, sriracha hot sauce, vinegar, fish sauce and cumin.
Stir well and let simmer for about 3 minutes. Taste and season with salt as needed. Remove from heat and set aside. After chicken wings have finished baking, toss wings in sauce. Serve warm.