Super Bowl is right around the corner and chicken wing prices are through the roof. But, you just cannot have a Super Bowl party without chicken wings....you just can't! One tip, never buy frozen chicken wings. Because most likely they are on the older end in regards to fresh chicken wings, that were then thrown in a freezer before they expired. The flavor profile is completely different between fresh and frozen. I tend to buy the whole fresh chicken wing, as they are usually cheaper than pre-cut ones. The more times something is processed (in this instance, cut into individual joints) the higher the price. Or you could always just cook whole chicken wings...they just tend to be tougher to eat in my opinion. Here is a great video demonstrating how to cut a whole chicken wing -->
Of course there are a billion wing sauce recipes out there and there are a billion excellent ones, this just happens to be the way I do it and my favorite wing sauce. There is something about Sriracha... it's a slow heat, meaning it doesn't bite you right off the bat. Then I also add in some brown sugar so you get a sweet taste that blends right into this spicy, smokey sriracha flavor. Then we come to how you actually cook the chicken wings, everybody has their own preference. But, me, I prefer to have mine grilled...I like a little bit of char on my chicken wing. If you are looking to try a new wing sauce, be sure to give this a try, you will not be disappointed!
Sriracha Wing Sauce
Prep time: 5m | Cook time: 10min | Total time: 15min | Yield: 1 1/4 cups
- 2/3 cup Sriracha
- 1/2 cup cold unsalted butter
- 1.5 Tbsp white vinegar
- 1/4 tsp worcestershire sauce
- 1/4 tsp cayenne pepper
- 1/8 tsp garlic powder
- 2 Tbsp dark brown sugar
- Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and brown sugar in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat. Process the sauce with an immersion blender or blender to fully emulsify the sauce. Season with salt if need be.
- Use the sauce immediately or store in a container in the refrigerator.
Always remember to cook your chicken to a proper temperature of 165F. To make sure you are cooking and holding all of your food correctly, be sure to get yourself a Thermapen MK4. These are the best thermometers on the market and I use mine pretty much every time I cook. This is one kitchen gadget that will not waste space!
Other game day wing sauces...
Ahhhhh Sriracha...the best freaking condiment on the planet. I seriously would put this stuff on practically anything. I especially love it in eggs, just a little squirt in your scrambled eggs to get your day going. I was always interested in making this stuff myself, but it has always proven to be difficult to get my hands on Fresno Chilis (red jalapenos) in Pennsylvania. But, to my luck, when I went to Wegmans the other day, lo and behold they had a big basket full of them. Naturally, I stocked up and was quite excited to try to make my beloved chili sauce. After perusing some of the recipes online, I finally settled on one, even though most of them were pretty consistent. Have to admit, it is even better than the store bought. The flavor is spot on classic sriracha, has a really nice heat and a really great consistency. It is a little more runny than store bought sriracha, but not to the point where it was a problem. I would be curious about adding some ultra-tex 3 to give it a little more body. I'm also curious to maybe try it with jalapenos since those are a billion times easier to obtain...a green sriracha?? Maybe next time, right now I'm just going to enjoy this bottle.