Lunch: Sriracha Chicken Wings

Recipe by Todd Porter and Diane Cu Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on your comfort level.

Ingredients

1 tbsp. extra-virgin olive oil
4 clove garlic
1/2 c. sriracha
1 c. tomato sauce
1 tbsp. soy sauce
2 tbsp. brown sugar
2 lb. chicken wings
kosher or sea salt
Fresh cracked black pepper
1 c. all-purpose flour
Vegetable oil or other high flashpoint oil
cilantro
Lime wedges

Instructions

Heat a saucepan over medium heat. Add the olive oil, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
Stir in the Sriracha, tomato sauce, soy sauce, and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
In a large saucepan or deep fryer, heat the oil to about 375 degrees F. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
Toss the wings in the Sriracha sauce and garnish with cilantro and lime wedges. Serve warm. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.