January 27, 2014

Sriracha-Curry Hot Wings

Sriracha curry hot wings

Looking for a fun appetizer for the “Big Game” this coming weekend?

Honestly, I’m not even sure how of the Superbowl much my hubby and I will be watching. It’ll be on, certainly, as we don’t mind watching the Broncos, but we will always be Dallas Cowboys fans first and foremost; even though they’ve pretty much stunk up the place for many years now. Also, we are old and require an early bedtime. But that doesn’t mean we can’t have good munchies.

Even if you’re not a football fan, these wings will certainly be something to celebrate. They’re easy (no frying required), and they pack a punch of spicy flavor, thanks to Madras curry powder and Sriracha. While I may not have announced it often here, I have to confess: I am a huge fan of all things Sriracha. It’s a delicious, spicy-but-not-too-spicy condiment. When you have something that needs just a little oomph, Sriracha can be just that “thing.” I enjoy it especially on fried rice and eggs, but honestly, it’s excellent on just about anything. These wings are another such place where it compliments the curry flavor perfectly without overwhelming it. They’re complex in flavor, but easy to make and eat. Best of all, they’re finger food, and what better for a party than finger food?

What do you like to serve at a Superbowl party?

Print Recipe

Sriracha-Curry Hot Wings (gluten-free, dairy-free)

3 lbs chicken wings, drummettes and flats separated (save wing tips for chicken stock)

2 t Madras curry powder

2 t ground coriander

1/4 t cayenne powder

1 1/2 t kosher salt

1/3 c canned full-fat coconut milk

1 T Sriracha

1/2 t honey

1 t gluten-free soy sauce

Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil and place a cooling rack on top of the foil.

In a large bowl, add the wings. In a small bowl, mix together the curry powder, coriander, cayenne, and salt. Add to the wings and toss well, ensuring each wing is well-seasoned.

Place wings in a single layer on top of the rack, ensuring none touch. Bake on center rack in oven for 25 minutes or until chicken is cooked through.

Meanwhile, in a large bowl, whisk together the coconut milk, Sriracha, honey, and soy sauce. When wings are done baking, toss them in the sauce to coat.

Serves 4-6.

 

 

 

3 Responses to “Sriracha-Curry Hot Wings”

  1. Brilliant! I am tasting these in my mind right now … and savoring them. :-)

    Shared on Facebook. Thanks, Alta!
    Shirley

  2. I adore all things Sriracha too! I love your idea///we make baked wings like this all the time, will try your rendition too! Will also be making jalapeno poppers (from The Tasty Alternative & Vegan Richa), and stuff some halved/seeded jalapenos with chorizo, wrap in bacon and bake too!

  3. Those look great, I am also making wings, homemade mango salsa, cream cheese ball that is really good and crème brulee!!
    I found your site by linking from another blog and I am glad I did. I like your site, pictures and you have some really good recipes!! :-)

    check out my site sometime, recent post, Cream Cheese Ball. I also have the Crème Brulee recipe posted.
    http://michaelswoodcraft.wordpress.com/2014/01/30/cream-cheese-spread-for-super-bowl-party/

    Michael:-)

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