Best 6 Apricot Glazed Sriracha Wings Recipes

APRICOT GLAZED SRIRACHA WINGS

Steps:

• Combine all ingredients, except the wings, in a bowl. Taste for sweet/hot/sour/salt balance and adjust to your preference. It should be very strong, if not add another tablespoon of Sriracha.
• Place wings in heavy plastic bag(s) and cover with the marinade.
• Seal and refrigerate for two days, turning the bag(s) occasionally to ensure even marinating. (Yes, this requires some planning but it's worth it.).
• When ready to cook, preheat the oven to 325 degrees.
• Spread foil over two shallow pans and top with racks (cake or roasting racks work well).
• Spread wings out on racks, saving their marinade.
• Roast for 1 3/4 hours in the middle or bottom of the oven, switching pans occasionally.
• Every so often, turn wings, basting with marinade and piercing with a fork during the first hour of roasting.
• Wings are done when they can be easily pierced with the tip of a sharp knife. If they are not crisp enough for you, flip on the broiler or turn the oven to 500 degrees for a few minutes. Watch carefully - they can easily burn. Serve hot, warm or cold. Squeeze fresh lemon over them at the table.

SWEET SRIRACHA WINGS

Steps:

• Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight., For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended., Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling., Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro.

SRIRACHA GARLIC WINGS

Steps:

• Wash wings and using kitchen shears, trim fatty wing 'flaps'; discard sheared fat . Place wings in a zip lock bag; set aside.
• Together mix ground coriander, Kosher salt, olive oil, minced garlic and lemon or orange juice. Place marinade mixture together with prepared wings in plastic bag. Seal, squeeze out air then squish around to disperse marinade. Refrigerate at least 4 hours or overnight.
• Preheat oven 400 degrees. Prepare baking sheet by lining with aluminum foil and grease with oil. Remove wings from marinade and dry with paper toweling. It's important to have them as dry as possible. Place on prepared baking sheet then sprinkle with salt to taste. Place in oven and bake 35 minutes or until golden.
• In the meantime, mix together the sriracha sauce ingredients: melted butter, sriracha, golden syrup, zest, and cilantro; set aside.
• When wings are ready, remove baking sheet from oven and brush over each wing generously with the sriracha sauce. Once finished brush once again. Return pan to oven and bake an additional 5 minutes to set the glaze. Reserve remaining sauce.
• Serve with remaining sauce for dipping, blue cheese dressing and celery sticks.
• For Grilling:.
• Use a 30-20-10 method. On indirect heat cook 30 minutes, flip the chicken. Cook an additional 20 minutes more. Remove the wings from the grill and toss into sauce. Return back to the grill and cook 10 more minutes until crisp.

CRISPY HONEY SRIRACHA CHICKEN WINGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
• Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
• Whisk honey, sriracha sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.

HONEY-SRIRACHA GLAZED BUFFALO WINGS

Steps:

• Preheat the oven to 200 degrees. Prepare the deep fryer by filling with oil to the manufacturer's suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2-3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.
• Heat the oil to 350 degrees. Fry the wings in batches for 10-12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil-lined baking sheet) in the preheated oven until all the wings have been fried.
• While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.
• (Don't care to fry? Wings can alternately be baked on a wire rack set over a sheet tray or on a foil-lined sheet tray. Toss wings with 3 tablespoons oil and bake in a 450°F oven for 25-30 minutes. Toss with sauce, garnish and serve.).

HONEY-BAKED SRIRACHA CHICKEN WINGS

Steps:

• Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
• In 1-gallon resealable food-storage plastic bag, mix Sriracha sauce, oil, salt, pepper and drummettes. Seal bag; shake to coat. Add flour; seal bag, and shake until drummettes are coated with flour. Place drummettes on cookie sheets.
• Bake uncovered 30 minutes; turn drummettes over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of drummettes is clear when thickest part is cut to bone (at least 165°F).
• Meanwhile, in 1-quart saucepan, mix Glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside.
• In large bowl, toss drummettes with sauce. Serve warm.