Included Football in the background and WINGS! Crispy, hot, succulent, and SPICY! I swear, if I go a few days without having something spicy in my mouth, I start craving it pretty badly.
From what I understand, Spicy is not considered a flavor but is registered by the brain as pain instead. I also hear that it can aid in weight loss, help release endorphins, and that some sources of heat such as peppers contain high amounts of Vitamin C. Whether this is true or not, I loooove spicy!
Whenever I’m in Korea, I get the whole “all-you-can-eat” Chicken Wings Free For All Experience via my Uncles Chicken Shop. He’s run a pretty successful hole in the wall shop for several years now and one of his most requested flavor are these Honey Sriracha Wings. They’re Spicy, mellowed out by thick, golden honey.
- 15-20 Chicken Wings
- 4 Tb Melted Butter
- 2 Ts Sesame Oil
- 4 Tb Sriracha
- 2 Tb Honey
- 1-2 Ts Sesame Seed
- 1 Ts Crushed Red Pepper Flakes
- Equal parts Cornstarch and Flour + Salt and Pepper
- For the Sauce, combine everything in a large bowl together. (It helps to add in the Oil and Butter later on so it doesn’t start to set)
- Rinse your Wings under cold water and dredge in Flour/Cornstartch (with Salt & Pepper). Shake off the excess. If you’re patience enough, slide these into the fridge to chill for 30 min.
- Fry your Chicken at 350 (up to 375) in batches until they’re deeply golden brown and floating to the top. You want to make sure the Oil covers your Wings at least an inch or so on top. Mine took about 10 minutes to cook.
- Drain them on a brown paper bag.
- Toss to coat in the Sauce and serve hot with Blue Cheese and Celery/Carrots.
These look amazing and really easy. I love Sriracha!
Your written recipe for the dry coat says 1/2 c Flour + Salt & Pepper 1/4 c Rice Flour.
Your video says equal parts corn starch and flour +Salt and pepper.
Which version do you recommend?
apologies on this…I’ve recently plugged in all my recipes into a printable format, and a few things may have gone awry. It’s the latter…equal parts corn starch and flour. Thanks for the heads up, Mark! =D