Wings Two Ways: Sriracha Peach and Soy Garlic

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

I had company at my house for the Super Bowl and was looking for a way to make chicken wings that would cater to everyone. With that idea in mind, I seasoned the chicken quite plainly, but made two contrasting sauces. These wings were crowd pleasers and I intend to make them whenever I’m hosting.

What you’ll need for the Sriracha Peach Hot Sauce:
1 1/2 tbsp sriracha
2 tsp peach syrup
1/4 cup grapefruit juice
3/4 cup orange juice

What you’ll need for the Soy Garlic: (Adapted from Bon Appetit)
1/4 cup water
1/8 cup clover honey
2 tbsp soy sauce
1 tsp garlic, crushed
1/2 tsp ginger

What you’ll need for the chicken:
5 lbs chicken wings and legs
1 tbsp garlic powder
1 tbsp Florida seasoned pepper
1 tbsp Hungarian paprika
1 tbsp adobo seasoning
1 tbsp poultry seasoning

Directions:
Combine the sriracha, syrup, and juice in a measuring glass. Mix well until the syrup and sriracha dissolve. Set aside.

Bring the water, honey, soy sauce, garlic, and ginger to a boil in a small pan. Let simmer and stir continuously for about a minute. Set aside.

Preheat the oven to 400.

Place all the chicken into large plastic bags. Pour the spices into the bag and shake until the chicken is coated.

Spread the chicken into a large baking pan and bake for 35 minutes.

Take the chicken out and pour the chili sauce on half and the soy garlic on the remaining half. Bake for another 10 minutes before serving.

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