Friday, March 19, 2010
Sriracha Chicken Wings
ingredients: (makes about 2 dozen chicken wings)
1 tablespoon Sichuan peppercorns, crushed and chopped finely ( substitute 2 minced jalepeno peppers if you don't have red pepper flakes)
1 teaspoon kosher salt
3-4 pounds chicken wings, split into drummettes and wingettes
2 tablespoons butter
4 garlic clove, grated or finely minced
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
2 tablespoons Sriracha
1/3 cup apricot or peach jam
grated rind of 1 lime
1/2 inch of fresh ginger, peeled and grated
- Preheat oven to 425º.
- In a small container, combine Sichuan peppercorns and salt. Sprinkle over both sides of the chicken wings.
- On a foil-lined, greased baking sheet, add chicken wings. Place in the oven until almost cooked-through, about 20 to 25 minutes.
- Meanwhile, in a saucepot over medium heat, melt butter. Take off heat, adding minced garlic, soy sauce, rice vinegar and Sriracha. Whisk well to combine.
- When the chicken wings are removed from the oven, preheat the broiler.
- Transfer chicken wings and Sriracha-butter mixture into a bowl. Using tongs, mix together until wings are liberally covered with sauce.
- Return coated wings to the foil-lined baking sheet. Place in the broiler until the wings are nicely browned, about 3 to 4 minutes, checking occasionally.
If you would like to use another variety of peppercorns, feel free to do so. A tellicherry or pink peppercorn will also do wonders for this dish. And if you desire a spicier chicken wings, you can also add more Sriracha.
Serve with plenty of lemonade....yum!