Monday, July 3, 2017

Brown Butter Sriracha Wings!


It is July 4th weekend and with a few extra vacation days tagged on means one extra long break before heading back to work. What to do with my new found freedom, spend some of it in the kitchen of course! I'm a little lazy these days so what fits that bill, wings! Stick them in a plastic bag, toss in a marinade or some spice rub, refrigerate overnight (or a few hours), put in oven/grill and voila - a perfect appetizer to entertain (or a personal snack ahem...we don't judge, whatever, I like my wings!)  


Brown Butter Sriracha Wings
Ingredients
*glaze was mainly made based on taste, for best results I suggest doing the same.
  • about 12 chicken wings
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup
  • healthy squeeze of Sriracha sauce (2-3 tbsp)
  • 1 tbsp Hoison sauce
  • a dash of lemon juice
  • 1 stalk of chopped green onions (optional)
  • 1 tsp salt
  • ground black pepper
  • 1 tsp paprika
  • 2-3 tsp Chinese five spice
  • 1 tsp cumin
  • salt/pepper
  • 1 tbsp olive oil
  • 1 tbsp of flour
Procedures:
  1.  In a zip lock bag, toss chicken wings, oil, flour, 1 tsp of five spice, cumin, salt and pepper for seasoning and let marinate for about 30-60 minutes in the fridge.
  2. To prepare the glaze: over medium low heat, melt butter and brown sugar, then stir in the rest of the sauces/spices. Remove from heat, stir in green onions, and set aside.
  3. Bake marinated wings in the oven at 375F for 15-20 minutes, remove from the over and brush with glaze. Return wings to the oven and bake for an additional 8-10 minutes.

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