May 28, 2013
I don’t know anyone who doesn’t love Srircha sauce. With its signature green cap and rooster featured on the bottle, Srircha sauce was named after the coastal city of Si Racha in the Chonburi province of Thailand. It is a simple paste made with chili peppers, distilled vinegar, garlic, sugar and salt. It is spicy but not crazy hot so you can add it to almost anything for a pow and a kick! Srircha sauce is becoming so popular you can actually find Srircha Mayo on the menu at sub shops and I just found a package of Srircha potato chips out shopping the other day. You can find Srircha in the gourmet section at Cost Plus World Market. I love this recipe because spicy Srircha is mixed with honey for a hot, sweet, sticky and salty taste sensation. The wings are flash fried before being tossed in the sauce adding a subtle crunchy texture sublimely coated with this addictive glaze. I like to double this recipe because whenever I serve them these wings “fly” off the plate!
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2 lbs chicken wings
½ cup all-purpose flour
½ teaspoon World Market Chinese five spice powder
½ teaspoon salt
pinch white pepper
oil for deep frying
6 tablespoons butter
1/3 cup honey
1/4 cup Huy Fong Sriracha sauce
1 tablespoon soy sauce
1 lime, juiced