Sriracha wings
At the weekend, Claire and Will had a BBQ in their Forest Hill garden. These are eagerly anticipated, not only because Claire makes a frickin’ good burger, but also because us London-dwellers have little outside space so appreciate a good BBQ all the more.
My contribution to the BBQ is always chicken. A few wings to have alongside the epic burger. For years I have made them with a chipotle-honey glaze, as I would have this time had I not entirely run out of chipotle paste (a very rare occurrence in our house). A quick scout around on the internet produced a few different hot wing recipes, but none I liked as much as Serious Eats’s Sriracha wings. Of course, you could just smear a load of Sriracha straight from the bottle on to the wings, but this recipe combines it with honey, lime and soy to create a more multi-dimensional sauce and tones down the levels of heat and garlic you usually get when you eat the sauce straight.
Sriracha wings
These wings are prepared in two stages: firstly a dry marinade of salt and baking powder dehydrates the skin to make it crisp up more when cooked (since discovering this, I never make wings any other way), and then a coat of the Sriracha sauce just before putting on the grill. This recipe has plenty of sauce for the amount of wings, so you can re-baste whilst the wings cook, building up levels of glaze for a stickier wing.
Sriracha Wings
Adapted from a recipe by Serious Eats
12 chicken wings, jointed and tips removed
1 tbsp baking powder
1 tbsp sea salt
For the sauce
55g butter
125ml Sriracha
2 tbsp honey
1½ tbsp soy sauce
1 tbsp finely chopped coriander
1½ tbsp lime juice
1 tbsp rice vinegar
Arrange the chicken wings in a large bowl, skin side up. Mix together the baking powder and sea salt and sprinkle over the wings. Refrigerate, uncovered, for 4-8 hours.
To make the sauce, melt the butter in a small saucepan and allow to cool slightly. Whisk in the remaining ingredients.
When you are ready to cook, brush a liberal amount of the sauce over the chicken wings, turning them over to coat the underside too. Cook them on a barbecue until the skins are crisp and the meat cooked through, adding more of the sauce as you go. Transfer to a plate and serve.
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