It’s #WCW aka Wednesday Chicken Wings. My mom’s buffalo wing sauce is just to DIE for. Add a little Asian flair to your next party.
Honey Sriracha Buffalo Wings (Serves 4)
• 2 dozen chicken wings
• 1 tsp salt
• 2 eggs
• 1 cup corn starch
• 1 cup flour
• 4 tsp Chinese five spice powder
• 2 tsp garlic powder
• 2 tsp salt
• 2 tsp ground black pepper
• 1 tsp cayenne pepper
• vegetable oil
• green onions, chopped, for garnish
• sesame seeds, for garnish
For the sauce:
• 1/2 cup salted butter
• 3 tbsp Sriracha
• 1 tbsp honey
• 1 tsp vinegar
1. Soak chicken wings in cold water and 1 tsp salt for 30 minutes. In a bowl, whisk together eggs. In a separate bowl, mix together corn starch, flour, five spice powder, garlic powder, cayenne pepper, remaining 2 tsp salt and pepper.
2. Dip wings into egg mixture and coat thoroughly in dry mixture. Fry in hot vegetable oil for 5 minutes on each side, if using a frying pan. A deep fryer (at 375 degrees) would be ideal!
3. Drain fried wings on a paper towel.
4. In a sauce pan, melt butter and add in Sriracha, honey, and vinegar. Stir for 5 minutes and remove from heat to let the sauce thicken. Coat wings in Sriracha sauce and toss wings evenly.
5. Serve and devour immediately.
