These Baked Garlic Sriracha Wings are actually crispy thanks to Cook’s Country. I made them two ways for you today, a dry rub version (my husbands favorite) and a traditional saucy version. Both, in my opinion, were equally good!
So, like I have said before I am not that into the game but more the game food!! My husbands favorite game food would probably be chips and dip and hot wings.
Growing up I didn’t eat wings and neither did my husband. It wasn’t until a few years ago that we discovered Buffalo Wild Wings. I know we are so sheltered!
I love going there and trying out different wings. I am more of a medium to not so spicy wing gal, where my husband is a super hot wing person. Like he orders the hottest one they offer and enjoys them! I prefer to enjoy my taste buds not destroy them!
The inspiration for these wings actually came from my husband. He found a bottle of sriracha powder in Walmart and thought this would make a perfect wing flavor.
He really likes the dry rub wings from Buffalo Wild Wings so I thought I would create one. But I also wanted the traditional finger licking saucy kind too. Thus I have a two for one recipe for you!! I really liked loved the way these wings turned out and they would be a great addition to your next tailgating party!
Yields 6
Baked Garlic Sriracha Wings- these wings are baked to crispy perfection then either coated in a garlic sriracha dry rub or sauce!
20 minPrep Time
1 hr, 10 Cook Time
1 hr, 30 Total Time
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Ingredients
- 6 1/2 pounds chicken wings (mine were not trimmed and ready to go)
- 3 tablespoons baking powder (NOT BAKING SODA)
- Salt and pepper to taste
- Dry Rub
- 3 tablespoons sriracha powder (I found this in the Walmart spice isle)
- 1/2 tablespoon garlic powder
- Traditional Saucy Kind
- 6 tablespoons butter
- 1/3 cup sriracha sauce
- 3 cloves garlic, minced
Instructions
- Preheat oven to 250 degrees F. Line a very large baking sheet with foil or line two smaller ones. Set aside.
- Prepare your wings by cutting off the tips and separating the wingette from the drumette. Pat dry with paper towels and place in a large bowl. Sprinkle with baking powder, salt and pepper. Toss to combine. Place on baking sheet leaving a little room between each.
- Bake at 250 degrees F for 30 minutes. Raise oven heat to 425 degrees F and bake for 40 minutes. Your wings should be nice and golden.
- Dry Rub- combine ingredients in a small bowl. Set aside.
- Sauce- combine ingredients in a small sauce pan a simmer for 2-3 minutes.
- Divide the wings in half and sprinkle and toss one half with dry rub and toss the other half with the sauce.
- You may serve with ranch or blue cheese.
In all honesty, you cant go wrong with Garlic and Sriracha, can you? Those wings look tasty. Bookmarked!
That’s what my husband said too! Thanks Craig!!