|Sriracha Hot Chicken wings glazed with Steen's pure cane syrup and sriracha hot chili sauce.|
Cane Syrup Glazed Sriracha Hot WingsY'all know how 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 your own 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!
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Cane Syrup Glazed Sriracha 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
- 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 Sriracha hot chili sauce, or any hot sauce, or to taste
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.
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©Deep South Dish
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Posted by Mary on February 11, 2011Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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