(image)

Yum, yum, yum.  I am so in love with sriracha right now, I should be exhaling smoke and farting fire.

Too much?

Anyway, when I find myself in the kitchen, it’s usually way past time to defrost something and everyone wants to be tucking into something other than what I’m about to lay on the skillet, including me.  I came across this wing recipe a few weeks ago and actually planned (shocker!) to make it for me and the hubs one night.  The girls simply don’t have the intestinal fortitude to handle this level of heat, so I gave them some Shake-and-Bake filled plastic baggies and let them have at it.

I had my wings defrosting in the morning and after lunch, I decided to tackle the marinade.  The ingredient list was pretty straightforward; I usually keep everything on hand except the orange marmalade.  The sriracha I had was from a jar that I had purchased to make Asian Turkey meatballs ages ago.  Evidently, sriracha requires no refridgeration, so this jar traveled with us from Norfolk to RIC and has been residing in the pantry ever since.  Aside from the occasional teaspoon or two needed for the meatballs, I haven’t really used it.  When it comes to adding heat to my food, I’m more of a Tabasco or Texas Pete kind of girl. I have dallied with some scotch bonnet sauce, courtesy of my in-laws and their delicious Jamaican cuisine, but only in moderation.  I like having taste-buds.

I grabbed a bowl from the cabinet, my measuring cups and spoons and got to work.  I was like a chemist up in the kitchen, what with all my scooping and pouring, scraping and whisking.  The bowl I had chosen seemed more than adequate to hold all the stuff, but halfway through the receipe, I realized the bowl was about 3/4 full.  By the time I added the last 1/4 cup of rice vinegar, the bowl was threatening to overflow.  I reached for my ziploc bag where the wings were resting and with the moves like Jagger, I dumped the marinade over the chicken.  Then, I turned to put the bowl in the sink and I hear. . .

tick. . .tick. . .tick. . .ticka. . .ticka.. . ticka. . .

I turn back around and my ziploc bag has slumped over, leaking marinade all over the counter, which in turn is doing a Jackson Pollock impression on the floor.  Thankfully, I grabbed it before the whole thing escaped from the bag, but let me tell you, cleaning up the floor was a beast.

Sriracha, honey, soy sauce and everything else in a nice constellation spattered over linoleum, up the baseboards and cabinets? Not fun.  Mr. Clean just shook his head at me when I reached for the Magic Eraser.

Anyway, I marinated the wings for the rest of the day and come dinner time, they were nice and juicy for the oven.  I was concerned that they weren’t browning up enough when I peeked in on them at the half-way point, but after I flipped them and let them swim in their own juices for another 35 to 40 minutes, it was perfection.

I will admit, I did chicken out a bit when it came time to go all in with the sriracha. The recipe calls for 1/2 cup.  Uh. . .that’s a lot and like I said before, I like my taste buds. I’d rather add more sauce than lose the top layer of skin on the inside of my mouth, so I opted to use only 1/4 cup and believe me, that was plenty hot.  The chicken skin was sweet, spicy, and crispy.  The meat was tender and juicy, falling right off the bone.  I stir fried some broccoli, snow peas, and carrots in a little Trader Joe’s syoza sauce and presto! Dinner was served.

Sweet and Spicy Sriracha Hot Wings 

Ingredients

• 4 pounds Chicken Wing Drummettes
• 1 Tablespoon Sesame Oil
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• ½ cups Sriracha Thai Hot Sauce

• ¼ cups Ketchup
• ½ cups Soy Sauce
• ¼ cups Honey
• 1 cup Sweet Orange Marmalade (I Used Smucker’s)
• 4 cloves Garlic, Minced
• 1 Tablespoon Fresh Ginger, Minced
• ½ cups Fresh Cilantro, Chopped
• 2  Limes, Zested And Juiced
• ¼ cups Rice Wine Vinegar

Preparation Instructions