Chicken wings are a game day favorite. It is also a quick dish to whip together when you have people coming over last minute or just to pack for lunch. I’ve whipped up many variations of wings for Kevin to take to work for lunch. This version can be pulled together in under 30 minutes with just a couple ingredients in your pantry and refrigerator. I had some chicken wings in the refrigerator, and some room temperature butter left over from baking, so I added the butter into the sauce. The butter adds a nice depth, and flavor to the wings.
Spicy Sriracha Chicken Wings
· 4 tablespoons unsalted butter, melted
· 2 tablespoons low sodium soy sauce
· 2 tablespoons light brown sugar
· 2 tablespoons Sriracha Hot Chili Sauce
· ¼ teaspoon kosher salt
· ¼ teaspoon freshly cracked black pepper
· 6 chicken wings, drums and middle part separated, tips removed
· 1 celery chopped into sticks, for serving (optional)
· 1 carrot, chopped into sticks, for serving (optional)
Directions:
1) Heat a skillet on medium heat. Add half of the melted butter into the pan.
2) In a small bowl, whisk together the remaining butter, soy sauce, brown sugar, and Sriracha.
3) Season both sides of the chicken wings with salt and pepper. Fry the wings in the hot skillet for 3 minutes on each side. Add half the sauce and let chicken fry on both sides for additional 2 minutes per side.
4) Cook for an additional 10 minutes, flipping the wings occasionally to ensure wings are cooked through. Serve with celery and carrots.
Takeaways: The wings taste great hot, in room temperature, and cooled. If you are not a fan of spicy wings, feel free to decrease or omit the Sriracha. If you love spicy wings, feel free to add more Sriracha.