Saturday, April 18
Sriracha Buffalo Chicken Wings
Full time 1 1/2 hours
2 lbs (24) chicken wings, or grab a "wing" bag which also has drumsticks in it
1 cup Franks Hot sauce
1/2 cup Sriracha
1 tsp distilled white vinegar
1 tsp habenero hot sauce
1/2 tsp salt
1/4 tsp ground black pepper*
1/4 tsp ground red pepper*
*If you can find McCormick Hot Shot, I recommend it, it is a well balanced blend of both red and black pepper ground. Use 1 tsp for this recipe.
Preheat your oven to 425' and get a large pot of water boiling over high heat. For extra flavor add 1 tsp salt into the water.
In a large bowl combine hot sauce, sriracha, vinegar, habenero sauce, salt, and pepper.
Whisking well, give it a little taste, your going to want to adjust the heat if needed.
Pour half the sauce into a small bowl and set both bowls aside.
Once your water is boiling and wings into the water, pre-boiling the wings is going to give the wings a nice crisp texture.
Boil for 7 minutes and then drain.
Let these sit in the colander for a moment, while the rest line a cutting board with two layers of paper towels.
Lay wings out onto the paper towels and top with two more layers of paper towels. Pat carefully to remove all excess water.
Move wings into the large bowl with sauce and toss to full coat.
Carefully move wings to a baking sheet. Lower heat to 400' and bake wings for 25 minutes or until the edges appear to be browning.
Lower heat to 325 and cook an additional 10 minutes or until fully cooked.
While wings cook, carefully wash bowl. The combination of sauces will create a slight pepper steam while washing, so be careful. Once bowl is completely washed and dried, pour reserved sauce into it and set aside.
Once wings are cooked carefully move wings back to the bowl.
Toss to completely coat. Move to a serving platter and serve immediately.