Picture this: It’s almost game day in Westchester, and you’re already thinking about what to snack on as you watch all the plays. Instead of ordering a platter of wings (or scrounging through your cabinets in search of a worthy bite), plan ahead by picking up all the ingredients you need to make these scrumptious sriracha wings. Not only do they have the perfect balance of sweet and spicy, but they’re the perfectly snackable app to keep you going through all the touchdown excitement.
Recipe courtesy of The Wooden Spoon owner, Nick Triscari
16 Division St. • New Rochelle • 914.278.9432
Makes 3 dozen wings
Blue Cheese Dressing:
½ cup crumbled blue cheese, such as Gorgonzola
½ cup mayonnaise
¼ cup whole milk
Juice of half a lemon
Salt and pepper to taste
Combine all ingredients and refrigerate while preparing wings.
28-oz bottle of sriracha
4 Tbsp butter
1 cup brown sugar
Combine sriracha, butter, and brown sugar in a pot. Bring to a boil and then immediately remove sauce from the heat.
2 cups all-purpose flour
1 Tbsp salt
1 Tbsp black pepper
6 lbs (about 3 dozen split chicken wings)
Vegetable oil for frying
4 Tbsp butter
Combine flour and spices in a bowl. Dredge wings in the flour mixture. In a deep fryer (or a cast-iron pot or Dutch oven with a fryer thermometer), heat vegetable oil to 350°F. Fry batches of wings for 5 to 7 minutes. Set cooked wings aside to cool for 30 minutes. Put back in the fryer for another 2 minutes to ensure a crispy exterior.
Melt butter in a pan large enough to hold all the wings. Turn off heat. Toss cooked wings in the pan with butter. Pour in the sweet sriracha sauce and toss the wings to evenly coat.
Serve wings with blue cheese dressing and celery sticks.