Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Crispy Sriracha Chicken Wings- Tasty Bites for the Big Game Recipe Round-Up

January 12, 2014 by Renee

The Big Game is fast approaching and while I am in it for the commercials, everyone else seems more interested in the actual football.  But one thing we all agree upon is the food.

1. There must be lots. And 2. There must be wings.

I love chicken wings. Buffalo, BBQ, Tandoori, Jerk, Hot, Sweet, Spicy, Sour, Baked, Fried or Grilled.  There are just so many different ways to make them! One of my favorite ways though is this Crispy Sriracha Chicken Wings recipe. The wings get a nice crunch from the Panko bread crumbs and the sauce gives it a serious, sweet and spicy heat. They’ll be a sure fire win for your game day menu!

We use 3 tablespoons of Sriracha for medium heat- but sometimes we’ll go up to 5 tablespoons if we want it really, firey hot. In that case, we’ll be sure to serve them with something cool like a cucumber yogurt sauce to tame the flame! Your best bet is to start with 3 tablespoons and taste as you go along. You can always add more depending on your heat resistance!

Today, we are bringing 14 game day recipes to you via a virtual tailgating party. Check out the recipes below and be sure to visit our Game Day Pinterest Board for even more Tasty Bites for the Big Game.

Crispy Sriracha Chicken Wings for the Big Game-6057

 

5.0 from 2 reviews
Crispy Sriracha Chicken Wings- Tasty Bites for the Big Game Recipe Round-Up
 
Print
Author: Renee
Ingredients
For the Sauce:
  • ½ cup rice wine vinegar
  • ½ cup sugar
  • 2 tablespoons fish sauce
  • ⅔ cup mirin
  • ¾ cup Sake/white wine
  • 2 cloves garlic, minced
  • 1 teaspoon dried crushed chili flakes
  • 3 tablespoons Sriracha hot sauce
  • 1 ½ tablespoons cornstarch, dissolved in 3 tablespoons water
  • 2 tablespoons honey
  • Juice of 1 lime
For the Chicken:
  • 3lbs chicken wings, tips removed and divided into 2-3 dozen wing pieces
  • ½ cup rice flour
  • ½ cup Panko bread crumbs
  • ½ cup cornstarch
  • 2 eggs, beaten
  • ½ cup milk
  • Oil for frying, about 2" for a large, deep skillet
Method
For the Sauce:
  1. In a large saucepan, over medium high heat, add the rice wine vinegar, sugar, fish sauce, Mirin, Sake/wine, garlic, chili flakes, Sriracha and honey and bring to a rolling boil. Taste and adjust the seasonings to your likening.
  2. Reduce heat to low and simmer for 5-6 minutes.
  3. Add the cornstarch-water mixture to the pot and stir until the sauce thickens. Remove from heat and let cool. Squeeze in the lime juice and mix to incorporate. Set aside until ready to use.
For the Chicken:
  1. Create your breading station by adding the dry ingredients into one bowl and the eggs and milk into another bowl.
  2. Dip the wings into the egg and milk bowl then into the dry ingredients. Coat to cover.
  3. Set all the coated pieces of chicken on a large plate and let stand in the refrigerator for 15-20 minutes.
  4. Heat the oil in a large, deep skillet to 350 degrees F or until a droplet of water causes it to splatter.
  5. Add a few pieces of the chicken at a time to the hot oil being careful not to splatter yourself! Don’t overcrowd the pan. Cook the chicken until golden brown on both sides. Remove to a plate lined with a paper towel to drain. Repeat until all the chicken is cooked.
  6. In a large bowl add the cooked chicken and drizzle some sauce over the top to coat. You may not have to use all of the sauce, so coat with as much as you would like. Give the chicken in the bowl a quick toss around in the sauce and serve with the additional sauce on the side.
  7. If you are making them really hot, be sure to serve with a cool dip to tame the flame!
3.2.1275

 



Filed Under: Eat, Appetizers Tagged With: Big Game, Chicken wings, Recipe, Sriracha

Crispy, Sriracha Spiced Chicken Bites Recipe

March 18, 2012 by Renee

20120223-photo-1I’m not gonna lie. I am addicted to Sriracha lately. Addicted! The spicy, sharp flavor combined with a bright, zesty lime and a hint of sweetness from either sugar or honey is one of my favorite taste combinations. My current favorite “snack” comes from Food 52- the Sriracha Fried Brussels Sprouts. I usually can eat the whole pint of sprouts by myself when made with this recipe. It’s that good. (Albeit, a bit of a mess to make- frying Brussels sprouts is dangerous and they splatter hot oil everywhere!!!! Use a very, very deep pot-like a stock pot with a screen on top! Just a warning!)

And since it’s a flavor I love,  I have been experimenting a lot with it to make the perfect sauce for dipping my crispy fried chicken bites into.

Here’s what I came up with and it’s now my ‘go to’ recipe. It makes more sauce than you need, but I like to use it on other things- like broccoli or cauliflower or even over fish.

 

 

Crispy, Sriracha Spiced Chicken Bites

For the Sauce:

Ingredients

½ cup rice wine vinegar

½ cup sugar

2 tablespoons fish sauce

1/3 cup Mirin

¼ cup Sake

2 cloves garlic, minced

1 tablespoon dried crushed chili flakes

5 tablespoon Sriracha hot sauce

1 ½ tablespoons cornstarch, dissolved in 3 tablespoons water

Juice of 1 lime

Method

In a large saucepan, over medium high heat, add the rice wine vinegar, sugar, fish sauce, Mirin, Sake, garlic, chili flakes and Sriracha in a sauce pan and bring to a rolling boil. Taste and adjust the seasonings to your likening. (I love the hot, but sometimes, it’s too hot- so I’ll add a dash more Mirin, Sake and Fish Sauce to balance.)

Reduce heat to low and simmer for 5-6 minutes.

Add the cornstarch-water mixture to the pan and stir until the sauce thickens. Remove from heat and let cool. Squeeze in the lime juice and mix to incorporate. Set aside until ready to use.

For the Chicken:

Ingredients

2lbs boneless chicken breasts, sliced into cubes

½ cup rice flour

½ cup Panko bread crumbs

½ cup cornstarch

2 eggs, beaten

½ cup milk

Method

Create your breading station by adding the dry ingredients into one bowl and the eggs and milk into another bowl.

Dip the cubed chicken into the egg and milk bowl then into the dry ingredients. Coat to cover.

Return the chicken to the egg mixture and then again to the dry ingredients to recoat.

Set all the coated pieces of chicken on a large plate and let stand in the refrigerator for 15-20 minutes.

Heat the oil to 350 degrees in a deep pot or fryer.

Add a few pieces of the chicken at a time to the hot oil being careful not to splatter yourself! Don’t overcrowd the oil. Cook the chicken bites until golden brown. Remove to a plate lined with a paper towel to drain. Repeat until all the chicken is cooked.

In a large bowl add the cooked chicken and drizzle some sauce over the top to coat. You may not have to use all of the sauce, so coat with as much as you would like. Give the chicken in the bowl a quick toss around in the sauce and serve.

The remaining sauce will keep up to a week in the fridge tightly sealed.

Serve over your favorite rice with a side of steamed broccoli and you’ll have your own ‘take out’ for the night!

The bites also make a great appetizer or snack!

 

Filed Under: Eat, Featured Posts, Appetizers, Poultry, Sauces, Dressings and Condiments Tagged With: Fried Chicken, Lime, Recipe, Sriracha, chicken

Categories

Archives

kitchconundrum

We have so many tomatoes from the garden so my wor We have so many tomatoes from the garden so my working lunch is a French classic. Tomato tart with Dijon mustard and a little Comte/Gruyere mix. #workfromhomelife #tomatoes #growyourownfood #thanksdavid 😊
Smoked a pork shoulder and a beef planche this wee Smoked a pork shoulder and a beef planche this weekend. Served with an apple slaw and baked beans. It’s not pretty but it’s good BBQ. #smokedmeat #tragergrills #meat #pork #pulledpork #porkshoulder #beef #bakedbeans #appleslaw
Of the four out of five suitcases that arrived hom Of the four out of five suitcases that arrived home from France with us, I am so happy the one with the butter and cheese made it! The fifth suitcase took a few extra days. A little cheese in the afternoon to celebrate. From @fromageriedulouvre #tommedesfleurs #comte  #ossauiraty #cheese #paris #france #frenchcheese #frenchbutter #lucky #luggagewoes #airfrance
Croque Monsieur with Rosé after a stop to City Ph Croque Monsieur with Rosé after a stop to City Pharma to stock up on French beauty products. All that shopping makes one hungry.  #croquemonsieur #rosé #wine #vin #summer #citypharma #paris #france #beauty #deuxmagots
I spy… the obligatory Eiffel Tower photo. Are yo I spy… the obligatory Eiffel Tower photo. Are you really even in Paris without one? #Paris #France #driveby #quickshot
Oh hello, Paris. Nice to see you again. #parisfr Oh hello, Paris. Nice to see you again. 

#parisfrance #paris #france #drivinginparis
Last night as part of dinner we made one of my fav Last night as part of dinner we made one of my favorite summer salads- a peach, mozzarella di bufala, and tomato salad. Normally it’s the bits of cheese and tomatoes that are the treat, but the peaches were incredible-so sweet.  By the end we were just picking the peaches out. Good thing I bought several just to eat too- peaches from Spain and France, white, pink and orange. #peaches #salad #summer #summereats #mozzarella #buffalomozzarella #mozzarelladibufala #summersalad #stonefruit #yum #goodeats #spain #france #peche
Moules frites. With rosé, as you do. #normandy #f Moules frites. With rosé, as you do. #normandy #france #lunch #youjusthaveto #mussels #moulesfrites #yum #goodeats #seafood #beachlife #coastalliving #summer
Today we went to the beach and tonight we had the Today we went to the beach and tonight we had the traditional English roast for dinner at The Presbytere. Do you see the size of that Yorkshire Pudding? Incredible! And it was filled with the most luscious and velvety gravy. Again, every course was perfect.  For dessert we had the same as last night- zucchini cake and a white chocolate cream over crumbles and gooseberries. I really need to get these recipes! They had live music as well and we enjoyed the outside garden once again.  #normandie #normandy #normandietourisme #dinner #englishroast
Not to be missed! Had such a terrific dinner at Th Not to be missed! Had such a terrific dinner at The Presbytere last night, the new restaurant by Chef Edward Delling-Williams. The beautifully converted building is situated near the estuary of the Sienne where some ingredients are foraged. We sat outside in the breezy sea air and it couldn’t have been a more perfect evening. We drank Spritz’s and Pimm’s while we perused the menu. Though described as a gastro pub, the food is truly on another level, where fresh, local ingredients are highlighted. We shared starters of pork rillettes with a lightly smoked onion powder, a thick slice of house made lamb terrine served with a tangy walnut, English pickle and prune catsup, and a plate of simply marinated red peppers, all served with a generous basket of perfectly crusty bread with a soft, chewy center. For our mains, we debated over the whole fish and wished we had more people with us for the leg of lamb to share but in the end we chose the veal, thin slices served rare over fresh green beans with a deeply developed reduction sauce, as well as a plate of green and yellow zucchini served with a house made ricotta, apricot purée, chervil and a hint of mint. Each bite was better than the one before. We shared a bottle of Petit Chablis and the delightful, friendly sommelier confirmed that we couldn’t go wrong with our choice.  She was right! Fruity, light and delicious. Dessert is always my favorite part of any meal and the courgette cake (zucchini) was divine. A dreamy, light cream cheese frosting adorned this soaked, dense, sweet cake filled with bits of zucchini and carrots. I make zucchini cake (bread/muffins) often and nothing I’ve ever made even compares to this one. We also shared the white chocolate cream over a sweet crumble. It was such a pretty and light dessert. The staff made us feel so welcome and right at home from start to finish, an experience not to be missed and we can’t wait to see what else Chef has in the works. P.S. We are headed back tonight for the traditional English Sunday roast with the kids. Stay tuned!! #normandy #france #manche #bassenormandie #normandietourisme #restaurant #dinner #goodeats #edwarddellingwilliams
What a great way to wake up! Les demoiselles. Very What a great way to wake up! Les demoiselles. Very lite pastry with custard inside. #notadougnut #france #normandy #boulangerie #breakfastinbed #cafe #coffee #weekendvibes #sotired
The factory store was not open. Which is actually The factory store was not open. Which is actually a good thing for my wallet- for now. 😂 A quick trip to the lovely village of Villedieu Les Poeles to meet the train from Paris and lunch of galettes. #normandy #copper #copperpots #want #france #manche  #manchetourisme #gallettes #lunch
Today, we had an amazing lunch near to Granville. Today, we had an amazing lunch near to Granville. While we awaited stores to reopen we explored a little and found this gem of a place! What a beautiful setting and fabulous menu! The restaurant is part of a farm, La ferme de la Chèvre Rit. We sat outside in the sunshine and shared a demi bottle of clairet and a planche  with some of their homemade chèvre and terrines and meats. Then we had a salad with the most delicious pain d’épices topped with a lightly grilled chèvre and balsamic. We also had the basil risotto which was delicious and had just the perfect amount of cheese. Dessert was a delightfully light but rich chocolate molten cake with sweet cream and caramel and a crème brûlée. We wish we could have stayed for the whole afternoon. We will definitely have to go back again. #lestablesgranville #granville #lunch #normandy #bassenormandie #bassenormandietourisme #salad #risotto #chocolate #cremebrulee #thankyougooglemaps
First breakfast in France. It’s good to be back First breakfast in France. It’s good to be back here. #normandy #france #painauchocolat #chocolatecroissant #homeawayfromhome
It’s a two cocktail kind of night. Mojito and G& It’s a two cocktail kind of night. Mojito and G&T. #rum #sevenupmojito #hendricks #gin #cocktail #adultbeverage #roevwade #womensrights #voteblue
Britakakku. A Finnish summer cake made with layers Britakakku. A Finnish summer cake made with layers of cake, meringue, a whipped yogurt cream and fresh berries. It may look a mess but it’s quite tasty! Only two layers here but I’ve seen them quite tall! #britakakku #finnish #finnishfood #pastry #berries #summerfruit #summerdessert #dessert #summer #cake
Did someone want falafel for lunch? We may have a Did someone want falafel for lunch? We may have a few extras to share. Three pounds of chickpeas and a triple recipe. The best! 

Recipe from the cookbook, Israeli Soul by Michael Solomonov. We also made some sides (salatim) to go with. Roasted eggplant and garlic, Israeli salad of tomato, cucumbers, lemon and parsley. Grape leaves with herbed rice and tahini. 

So, so good. 

@mikesolomonov @soomfoods #kingswaypita #brooklyn #nyc #goldiefalafel #philly #israeli #israelifood #falafel #salatim #tahini #lunch #dinner #pita #sogood #yum
After two long years, The Long Island Greek Festiv After two long years, The Long Island Greek Festival is BACK! Gyros and lamb with orzo and lemon potatoes, Greek pastries (including the best, hot and crispy, light and airy loukamades!), carnival rides, games, and local artisans. So fun and a perfect evening weather wise. We will be back. Can’t resist all the good food! #greek #carnival #greekfestival #greekfood #loukamades #baklava #galaktoboureko #longisland #ny #nyc #greece #ligreekfestival #ligreekfest
Load More... Follow on Instagram

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·