Update on COVID-19 preparedness
Ingredients
4 lbs. (1820g) Chicken Wings, tips removed, rinsed, and patted dry
1 c (225g) unsalted Butter
2/3 c (155ml) Sriracha
1/2 c (120ml) orange blossom Honey
2 t (10g) Sea Salt
juice of 1 Lime
chopped fresh cilantro for garnish
sesame seeds for garnish
flour for dredging chicken wings (@1/2 c)
oil for deep frying, preferably grape seed or peanut oil
Method
- Preheat oven to 200°F
- Fill a wide thick-bottomed pan with about 1 1/2″ of oil. On med-high, heat to 350°F (if you dip a wooden chopstick in oil, bubbles should come off of it).
- While oil heats put flour in a medium bowl and toss the chicken wings in the flour to coat them. Lightly shake off excess flour.
- When oil is hot, fry chicken wings in batches. (Add just enough chicken wings to create a singular layer so you don’t overcrowd the pan.) Fry the chicken wings for about 5 minutes, flip them, then fry for another 5 minutes or until golden and crispy.
- As each batch finishes, place on an oven-safe dish, cover with foil, and place in the oven to keep warm while you cook the rest of the chicken wings.
- While frying the chicken wings, melt butter in a medium saucepan over low heat. Add sriracha, honey, sea salt and lime juice, then stir to combine.
- Keep warm over low heat. When ready to serve, toss chicken wings with sriracha-honey sauce, plate, and garnish with cilantro and sesame seeds.
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