Crispy Baked Maple Sriracha Wings

Crispy Baked Maple Sriracha Wings

One of my favorite condiments these days is Sriracha sauce, which I discovered that I really liked a few years back but it seems to be everywhere these days. It's a basic Thai hot sauce made from basic ingredients like chili peppers, garlic, sugar and vinegar. It is a little sweet and doesn't use nearly as much vinegar as many Southern hot sauces which is probably why I like it so much.

I love to use it on my eggs at brunch, on steaks or one as one of my new addictions, mixed into ketchup to make a spicy dip for french fries. I also have used it as a substitute hot sauce for Buffalo wings on occasion and honestly liked it much better that the traditional, very vinegary hot sauce version. That thought inspired the thought to use it in a maple glaze to use on some crispy wings. These wings could easily be deep fried if you like but those in the photo actually have been oven baked before being tossed in the sweet, sticky, spicy glaze. Make them for your next game night feast but you'd better make plenty, these are going to go fast.

Crispy Baked Maple Sriracha Glazed Chicken Wings

Recipe by Barry C. Parsons

Oven baked crispy coated chicken wings that get tossed in a sweet, sticky and spicy maple sriracha glaze when they come out of the oven.

Prep time: 15 minutes
Cook time: 45 to 60 minutes
Total time: 60 to 75 minutes
Yield: 2 to 3 lbs chicken wings
Ingredients

• 2 to 3 pounds chicken wings, cut in pieces, wing tips removed
• 1 cup flour
• 1/4 tsp cayenne pepper
• 3 tbsp ground ginger
• 2 tsp salt
• 3/4 cup pure maple syrup
• 2 tbsp Sriracha sauce (or more to taste)
• 2 eggs
• 3 tbsp water

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
3. Whisk together the water and eggs to make an egg wash.
4. Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
5. Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
6. Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
7. When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
8. While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.

Apple Fig and Brie Phyllo Bundles

For the other three recipe ideas for a romantic dinner for two click here.

Here's a perfect little crispy, luscious bite to serve with cocktails or a glass of Prosecco before dinner.

Makes about 1 dozen

Peel and dice 

1 large apple

Add the apples to a saute pan along with

2 tbsp butter

pinch salt

1/4 tsp five spice powder

juice of half a lemon

Toss together over medium heat until the apples begin to soften but are still firm. Add:

1/2 cup chopped dry figs

Cook only for a minute or two more, remove from heat and allow to cool thoroughly.

1/2 cup melted butter
1/2 pkg frozen phyllo pastry
6-8 ounces brie cheese

Cut the pastry sheets into about 4x6 rectangles. Use four of these per hors d'ouevre. Lay one sheet of phyllo flat, brush with a little butter and repeat until you have a stack of 4 layers. Place a tablespoon of the fig apple mixture along with a small square of cheese at the center of short side of the rectangle, near the edge. Fold the sides in toward the middle, meeting almost at the center, almost covering the filling, then roll up like a spring roll. Place the bundles, seem side down on a parchment lined baking sheet. Bake at 350 degrees F for about 15 minutes or until they are evenly golden brown. Cool for a few minutes before serving.