A couple of weeks ago we dined at one of our favorite restaurants with another couple. Every part of the meal was fabulous but this one condiment sauce they made resonated with all of us. It was their Firecracker Sauce that was served with calamari. I have actually purchased some calamari rings and plan on making them at home; that is however, for another day and another post.
What I decided to do was to make it and use it as a basting sauce for chicken wings I picked up on that same grocery trip. A smaller pack of wings is ten. Split them up (the wings) for 20 portions of wings and drummettes.
For those of you new to sriracha, it is said to have originated in Si Racha in Thailand. It is widely used in Asian cuisines as a condiment or added to various broths. Sriracha is available in any grocery store and can be found in the international isle. It's made with chili pepper paste, distilled vinegar, garlic and salt. The brand I have is Roland and they do list sugar as one of the ingredients.
- 1/2 cup honey
- 3 tbsp.soy sauce
- 3 tbsp. sriracha
- 1 tsp. garlic - finely minced
- 1/2 tsp. ginger - finely minced or 1/4 tsp. dried ginger
- juice from 1/2 of a lime
- In a bowl combine all the ingredients listed above. Make sure you mix well using a whisk.
- Makes about 7 ounces of sauce
- Set aside and begin the chicken preparation.
- chicken wings
- 1/2 cup light brown sugar
- 1/8 tsp. cayenne pepper
- big pinch kosher salt
- cooking spray
- Prepare the firecracker sauce.
- Wash the chicken under cold water. Dry thoroughly on paper towels. Remove the wingtips and split the wing from the drummette.
- Preheat your oven to 475°.
- In a bowl mix the brown sugar, cayenne pepper and salt until well incorporated.
- Rub the wings all over with the brown sugar mixture.
- Place the chicken wings on a foil lined baking sheet sprayed with lots of cooking spray. Bake skin side down for 6 minutes on a middle oven rack, and then flip over, baste with the firecracker sauce and bake for another 6 minutes.
- Remove the wings from the oven. With the glaze that has started to form, using tongs roll the chicken wings in it (the accumulation is mostly toward the sides of the baking sheet). Place skin side up, pour on the remainder of the sauce and bake for 8 minutes.
- After the 8 minutes, flip them over one more time and bake for 8 minutes. At the end of 8 minutes remove the pan and once again bath the wings in the glaze that is forming.
- Place them back in the oven and BROIL for about 3 minutes. Remove them from the oven and swirl in the glaze and add the wings to a platter.
- Total baking and broiling time is 31 minutes.
(I am being a little silly here - but the name of the tequila "Camarena" reminds me of the song, "Macarena". So I have included the song video from You Tube®. Enjoy) Girls night in? Firecracker Chicken Wings and Margaritas and the Macarena!
If you love CHICKEN WINGS, check out these other posts:
- Crispy Curried Baked Chicken
- Spicy Maple Glazed Chicken Wings
- Buffalo Wings
- Grilled Chicken Wings with Asian Barbecue Sauce
- Oven Fried Chicken Wings
- Crispy Chicken Under Brick
- Country Fried Chicken Tenders
- Roasted Chicken with Lemon, Thyme and Dill
- Marinated and Grilled Chicken Thighs