Honey-Sriracha Chicken Wings
Servings
12
5-wing PortionsHow do you give chicken wings a lift? Try a little Insipr-Asian.
Ingredients
- HONEY SRIRACHA TOSSING SAUCE
6 cups Kikkoman Teriyaki Glaze
1 ½ cups Honey
1 cup Kikkoman Sriracha Hot Chili Sauce
½ cup Butter, cubed
SOY LIME MARINADE4 cups Kikkoman Less Sodium Soy Sauce
1 cup Lime juice
60 each Chicken wings, paddles and drumettes
CHICKEN WINGSAs needed Cornstarch
IngredientsAs needed White sesame seeds, toasted
Directions
- HONEY SRIRACHA TOSSING SAUCE
- In a large skillet or saucepan, pour in teriyaki glaze over medium heat. Heat until bubbling, whisking constantly. Add honey and Sriracha, and continue whisking until sauce is reduced to a glaze. Remove from heat and whisk in the butter cubes slowly until melted. Once cool, transfer to a plastic container with a snap on lid. Sauce will hold for several days and can be scaled to desired quantity for production. Adjust Sriracha sauce up or down depending on desired degree of heat.
- SOY LIME MARINADE
- In a 400-hotel pan, whisk together soy sauce and lime juice. Add the chicken wings and toss to coat. Marinate in the refrigerator for 4 to 24 hours, tossing occasionally to recoat wings. When ready to dredge in cornstarch, drain wings in a colander and discard marinade.
- CHICKEN WINGS
- Pour cornstarch into a medium to large mixing bowl and drop in desired number of wings. Toss to coat wings completely with cornstarch. Using a spider, pick up the wings and shake off extra cornstarch. Deep fry for several minutes at 350°F, time will vary based on number of wings in fryer, until golden brown and an instant read thermometer reads 165°F.
- TOSSING WINGS TO ORDER
- Empty hot wings into a clean mixing bowl, add approximately 1 ounce of sauce per wing and toss to coat. Arrange on a rectangle plate and garnish with sesame seeds.
