Sriracha & Bourbon Chicken Wings Recipe Recipe (2024)

FAQs

What does Sriracha bourbon taste like? ›

Bourbon and sriracha sauce is a perfect blend of that spicy and sweet – but not too sweet profile we all love. Grown-up flavors for everyone's favorite finger food.

Transfer wings to the prepared baking sheet and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F (200 degrees C). While the oven is preheating, whisk together melted butter and hot sauce in a small bowl. Dip wings into butter mixture, and place back on the baking sheet.

Make your marinade with a mixture of distilled white vinegar, apple cider vinegar, sugar, salt, pepper, garlic powder, and dry ranch seasoning. Add raw wings and let them marinade overnight or at least for a couple of hours. Remove from the marinade, dry them off with a paper towel, then bake or fry as desired.

Pat the Chicken Wings Dry

When you bring home the chicken, pat them dry on both sides with a paper towel. It's important to do this, otherwise the chicken won't turn out crispy like it should.

Rye makes the bourbon spicy, while wheat produces a softer, sweeter flavor. Others might use grains like rice or quinoa – but each grain chosen, and the amount of each, affects the flavor down the line.

The closest to Sriracha is the tasty Thai Sweet Chili, but don't sleep on others, including the habanero honey mustard and black truffle hot sauce.

Most oven-baked chicken wings are tossed in sauce after they have been cooked, which means that the skin needs to be perfectly crisp to soak up all the sauce. Thoroughly pat the wings dry with paper towels before seasoning them with salt and placing them on a baking sheet.

In general, it's best to add your sauce only at the end of baking or until you're ready to serve. Doing so will preserve the crispiness of your wings and maintain the desired texture and taste all throughout the big game. Indeed, it's challenging to achieve the right balance between crispy and saucy wings.

Flour: Coat the wings in a seasoned all-purpose flour mixture before frying for extra crispy skin. Oil: Use a neutral oil with a high smoke point, such as vegetable oil, to fry the chicken wings. Sauce: Use store-bought Buffalo wing sauce or make your own at home.

This was the easiest of the hacks: Just toss the wings in a teaspoon each of salt and baking powder before baking. The wings came out of the oven quite crisp, and were the only wings that came out matte – with no oil sheen – which seemed to help them absorb the sauce, in both good and bad ways.

Is it better to bake chicken wings at 350 or 400? ›

Is better to bake wings at 350, 400, or 425? Having experimented with baking my chicken wings at 350°F, 400°F, and 425°F, I can confidently say that 400°F is the best temperature to achieve perfectly cooked wings in a convection oven.

But you should definitely dry your chicken before you cook it. That's because fluids from processing and packaging — chicken is often washed in a saline solution to keep it looking moist when on the shelf — can make your chicken soggy when you put it right into the pan.

Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread.

Crafted from fermented cayenne peppers and aged apple cider vinegar, this hot sauce features a simple and clean recipe that enhances food with mild heat and tanginess. What makes it truly unique is the aging process – it's aged in reclaimed bourbon barrels, which mellows the sauce and adds aroma, hints of char and oak.

Sweet, smokey, and tangy, with a bit of heat - it's everything a BBQ sauce should be!

Finally, it must be between 80 and 160 proof. For a spirit that is so regulated, it is surprising how many varieties and flavors you can find on the shelf. Bourbons are typically described as sweet or spicy. Most bourbons tend to have some sweetness.

For this recipe, we chose Teriyaki Bourbon because of the saltiness of teriyaki but the subtle caramel sweetness of classic bourbon.