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.
- 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
- 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
- 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.
- Reduce heat to low and simmer for 5-6 minutes.
- 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.
- Create your breading station by adding the dry ingredients into one bowl and the eggs and milk into another bowl.
- Dip the wings into the egg and milk bowl then into the dry ingredients. Coat to cover.
- Set all the coated pieces of chicken on a large plate and let stand in the refrigerator for 15-20 minutes.
- Heat the oil in a large, deep skillet to 350 degrees F or until a droplet of water causes it to splatter.
- 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.
- 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.
- If you are making them really hot, be sure to serve with a cool dip to tame the flame!