BrokeAss Gourmet

BrokeAss Gourmet

Sriracha-Brown Sugar Hot Wings

  • Prep Time 0:45
  • Cook Time 0:25
  • Estimated Cost $8.50
  • 5 Comments

These lip-smackingly delicious wings are smothered in a sweet-hot sauce, not for timid tongues. To cool them down, I recommend whirling together 1/3 cup mayo, 1/3 cup sour cream or yogurt and some finely chopped garlic and cilantro.

Note: This recipe makes about 16 addictively-good party wings, so if you are expecting a big crowd (or have friends with big appetites), you might consider doubling or tripling the recipe.

Ingredients

  • 1/8 cup extra virgin olive oil plus more for the pan Pantry
  • 1/2 cup (packed) brown sugar Pantry
  • 1/3 cup soy sauce Pantry
  • 1/8 cup Sriracha or other Asian chili sauce $2 for 17 oz.
  • 4 cloves garlic, smashed Pantry
  • 1 1/2 lbs chicken "party wings" $6.50

Recipe Serves 2-4

Directions

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet.
  2. Whisk together the olive oil, brown sugar, soy sauce, Sriracha and the 4 cloves of smashed garlic. Transfer to an airtight container with a fitted lid (a gallon-size zip-lock plastic bag will work in the absence of a container). Add the party wings and toss well to coat. Refrigerate for at least 30 minutes (or as long as overnight).
  3. Spread marinated wings in an even layer over the prepared baking sheet, reserving remaining marinade. Bake wings for 15 minutes, then flip and cook for another 7-8 minutes, or until chicken is cooked through but still tender.
  4. While chicken bakes, transfer remaining marinade to a small pot and bring to a boil over medium-high heat (to kill bacteria). Reduce to medium low and simmer for 4-5 minutes, or until the marinade becomes very thick and syrupy.
  5. Just before serving, brush the chicken wings with a coat or two of the reduced marinade.

 

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What They're Saying

Amber Millwee, on Feb 4, 07:17 PM, wrote:

These sound yummy! But I have to eat light for health reasons and generally avoid chicken skin—sad, I know. I might give them a try with some chicken tenders or some skinless wings, perhaps. Mmmmm.

Renee King, on Feb 15, 04:42 PM, wrote:

These were awesome. Only change I made was a squeeze of fresh lime juice to the dipping sauce. Small change but I thought it made a difference.

Alex, on Apr 12, 06:50 PM, wrote:

Hey I just tried this and it was fucking awesome! I live in San Francisco too so it’s easy to get this stuff. Keep up the great work!

Hootie & The Blowfish Best Cover Band, on Feb 5, 11:01 AM, wrote:

Lip sinking licking good stuff…you never cease to impress Gabster~!

Amy, on Sep 16, 06:14 PM, wrote:

Just made these for a football party today. And they were fab! Only problem is that now I have to make them for the next gathering!!