Sriracha & Maple Syrup Wings
My momma always said, “life was like a bowl of wings – messy.”
Sriracha is a red, garlicky liquid from the God’s, with a Thai style kick that works on pretty much everything. A sauce that can take most bland of meals to the greatest mouthful, in fact f*ck the bland food, Sriracha on a spoon will do. There is nothing that Sriracha won’t improve, oh no wait, yes there is – THIS. Terrible ideas aside – chicken loves Sriracha and I love these wings. The maple syrup reduces the heat and creates a hell of a moreish mouthful. Living in the UK, maple syrup isn’t that hard to find but it is expensive, so you can use honey or golden syrup, just drop the amount by a quarter (maple syrup isn’t as sweet). This recipe is made even easier by the fact that they are baked and not fried. Using the method of adding baking powder and salt to the wings before baking on wire rack causes them to crisp up. For those wondering why the hell you would make a crispy skin and then pour sauce over it, it makes the sauce cling to the skin allowing for an even saucier bird! So get your chicken wings ready before I start again on my love affair with this hot sauce.
The mix of Maple Syrup and Sriracha keeps the spicy hit but is made much more subtle and even more tasty with the added sweetness
They are a great accompaniment to a good time
Baking powder causes the fat from the wings to bubble up and give a crazy crispy skin that you could only usually get by deep frying
The baking powder makes the wings good enough to eat when done even without any sauce – don’t be tempted though!
75ml of maple syrup and 50ml of Sriracha – the elixir of a good time