Cook It Now: Sriracha-Spiked Chicken Wings

December 19, 2013

As global cuisine continues to reign supreme with hungry consumers, we thought we’d share our Thai-inspired recipe for a halftime or happy hour favorite, Sriracha-Spiked Chicken Wings! Enjoy a little heat over the holidays.


1 Tablespoon                      Canola oil

2 Tablespoon                     Sriracha sauce

1 Tablespoon                     Garlic chili sauce

2 Tablespoons                   Rice wine vinegar

2 Tablespoons                   Lime juice

1/2 teaspoon                      Fish sauce

1 Tablespoon                     Tamari or soy sauce

1/2 teaspoon                     Minced garlic

1/2 teaspoon                    Crushed red pepper flakes

1 Tablespoon                    Brown sugar

1 Tablespoon                    Freshly chopped cilantro

How To Prepare:

  1. Heat oil (peanut or vegetable) in a self-contained fryer or deep saucepan to 350 degrees.
  2. Cut two pounds of chicken wings (2 sections) and dry thoroughly with paper towels. Set aside
    to fry.
  3. Mix all of the sauce ingredients and set aside in a bowl large enough to toss the wings in.
  4. Fry wings until fully cooked (times may vary depending on wing size / fryer capacity).
  5. Remove wings from fryer and toss immediately with sauce to coat completely.
  6. Place on serving tray and enjoy immediately!

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