Friday, February 11, 2011

Cane Syrup Glazed Hot Wings

Sriracha Hot Chicken wings glazed with Steen's pure cane syrup and sriracha hot chili sauce.

Cane Syrup Glazed Hot Wings

Y'all must know by now how much I love my wings, so they certainly were destined for the Super Bowl menu this past weekend. I decided I wanted to try something a little different though and pulled together this Cane Syrup Glazed Sriracha Hot Wings recipe. I wanted something with a sweet and spicy mix to it, so decided to try some pure cane syrup with Sriracha sauce, instead of Louisiana hot sauce. Don't be frightened by the 1/4 cup of Sriracha. Though these wings absolutely have some heat to them, the sweetness of the pure cane syrup really does help to balance it out. You can also certainly substitute any favorite hot sauce here.


Instead of cooking these on a rack like I often do with wings, I decided to let them soak in the spicy, sugary sauce as they cooked. Glad I did. After turning them several times, they glazed beautifully. Similar to my Sticky Sweet and Spicy Wings, if you like those, I think you'll like these too.

Hey, and in case you didn't notice, I actually did take the time to segment these. Finger-licking good y'all and we sure enjoyed them. They'd make a great addition to any party, including those upcoming Mardi Gras festivities. Enjoy!


Recipe: Cane Syrup Glazed Hot Wings

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

Ingredients
  • 4 to 5 pound package of chicken wings
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Garlic powder, to taste
  • 1/2 cup (1 stick) of unsalted butter
  • 1 cup pure cane syrup (like Steen's)*
  • 1/4 cup of hot sauce (Sriracha hot chili sauce, or other hot pepper sauces), or to taste
Instructions

Preheat oven to 375 degrees F. Disjoint the wings if desired, and reserve tips for homemade stock, or leave the wings whole if you like. Place wings fat side down on a baking sheet. Season wings with salt, pepper and a light sprinkling of garlic powder; set aside.

In a medium saucepan, melt the butter. Stir in the syrup and Sriracha sauce; cook over low heat until loosened. Using a brush, dab the sauce on the wings and then turn them. Try to avoid brushing since you'll brush off the seasoning. Season the other side of the wings with salt, pepper and garlic powder and dab with the sauce. Bake on the lower rack of the oven at 375 degrees for 20 minutes. Remove, turn, dab additional sauce on the top and return to the oven for 10 minutes longer.

Remove the wings and increase the oven temperature to 425 degrees F. Turn the wings and dab with additional sauce on the top and return to the oven, but on the middle rack. Bake at 425 degrees for 10 minutes. Remove, dab with sauce; brushing up sauce from the pan. Turn, dab, and bake for another 20 to 25 minutes or until done. Remove and turn wings to coat and plate. Total cooking time will be dependent on the size and thickness of the wings.

Cook's Notes: Can substitute another brand of cane syrup, pure maple syrup, sorghum syrup, or even some molasses, loosened with a bit of corn syrup.

Tip: When using any kind of syrup, spray a glass or metal measuring cup with non-stick spray and the syrup will usually slide right out.

Source: http://deepsouthdish.com

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Posted by on February 11, 2011
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17 comments:

  1. Mmmm, I could eat Sriracha on everything until my mouth burned off. I bet these wings are amazing!

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  2. I'm not especially timid about heat, but I can't imagine 1/4 cup of sriracha on anything. I still might make them; hubby would probably eat them.

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  3. I used to see recipes calling for pure cane syrup and could never find it around here, so I bought a bottle of Steens while in NOLA last August. It's been sitting in the pantry waiting for the recipe to come along evry since.

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  4. umm, yes please. sriracha is a staple in my fridge. will have to make these sometime soon!

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  5. your wing recipes always have me drooling!! have a great weekend, anne

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  6. I'm the same way with Sriracha and hot sauce. I love the way it just transforms the flavor.

    Don't be scared Annie! When you think about it, it's 1/4 cup of Sriracha, up against a full cup of extremely sweet pure cane syrup and there's 5 pounds of chicken wings. I'll bet if you like hot wings, you'll like these.

    Hey Larry! If you put cane syrup in my search box in the upper right hand sidebar, you'll see a few recipes where I've used Steen's. They also have a collection on their website. Check out the syrup cake!

    Same here Bonnie - along with hot sauce & Tiger sauce it's a fridge staple for me too!

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  7. Oh Yummy...those look and sound divine!! I will have to try them soon.

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  8. Oh we love wings Mary. Please send fifty over right away!

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  9. Oh, my goodness, that looks marvelous.

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  10. Those sound delish, but as a vegetarian, I bet you could do firm tofu cubes and it would be awesome!! I might try that out and let you know how it is........
    Mary A.

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  11. Hi Mary

    We can't get steen's cane syrup in my neck of the woods, so I was wondering if I could you use Lyle's Golden Syrup. Do you think Lyle's syrup would be as sweet as Steen's cane syrup.

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  12. My mouth i watering just looking at that picture

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  13. Yes Mary let me know!

    Hi Jackie! I don't have any experience with Lyle's but it looks similar from the picture I just looked at so I bet it would work. Let me know if you try it!!

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  14. Sriracha wings are my favorite wings. I love the complex layered heat that they bring. Yours look great!

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  15. hey do i turn the oven opnly from the top, or the bottom also

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    Replies
    1. Hey Tony! Without knowing your oven, I am assuming you mean the regular baking element on the bottom and the broiling element on the top. For this recipe you won't need the top broiler at all - only the regular baking element. Preheat to 375 degrees F and then for the last 30 to 35 minutes of cooking you'll want to boost the temperature up to 425 degrees. Time depends on the size of the wings, so test them about 10 to 15 early to see if they are done so you don't overcook them. Enjoy!

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