A Spicy Snack for Super Bowl Sunday

By Guest Blogger Sharon Halkovics 

 I admit, I don’t know much about football.  But I will be at a Super Bowl party this Sunday.  And I will certainly bring appetizers, as well as feast on them.  I decided last night to give a recipe a test run.  Sriracha Chicken Wings is the recipe I settled on: Simple to prepare, easy to make big batches, and quite economical.  The biggest personal appeal factor; however, is the Sriracha sauce, which is one of my favorite hot sauces (a close second goes to Cholula).

 The result is crispy, spicy, smoky wings despite the fact these wings are baked versus fried.  Within minutes of coming out of the oven, these wings disappeared.  I served them with a romaine salad topped with chopped celery and homemade blue cheese yogurt dressing. 

 If you have admiration towards all things spicy, these wings will definitely do it for you.  Left over sauce pairs perfectly with steak, eggs, hash browns, or just about anything your spicy palate desires. When you’re making these wings, don’t forget to grab a beer.  Any special recipes you’re planning to prepare for the big game day?  Let us know, we like sharing recipes and photos.     

Sriracha Chicken Wings
Slightly adapted from White on Rice Couple

Makes 2-3 generous servings

2 pounds chicken wings
Salt and pepper
4 tsp olive oil, divided
3 cloves garlic, minced
1 small onion, diced
1/2 cup ketchup
1/4 cup Sriracha hot sauce
1 Tbsp vinegar (I used apple cider vinegar)
1 tsp fish sauce

1 Tbsp honey or sugar
½ tsp ground cumin

½ tsp ground cinnamon

A pinch of ground five spice

Preheat oven to 425 degrees. Line a baking sheet with foil (optional) and coat lightly with oil.

In a large bowl, toss the wings with 2 teaspoons of oil and a large pinch of salt and pepper. Spread chicken wings out onto the baking sheet. Bake for 20 minutes, then flip chicken wings over and bake for 20 minutes longer, or until fully cooked and crispy brown.

In sauce pan, heat 2 teaspoons of olive oil over medium heat and add onion. Cook until the onions are golden browned (not burnt), then add garlic and cook until fragrant, about another 2 minutes. Add ketchup, Sriracha hot sauce, vinegar, fish sauce and spices.

Stir well and let simmer for about 3 minutes. Taste and season with salt as needed. Remove from heat and set aside. After chicken wings have finished baking, toss wings in sauce. Serve warm.