Many men would say that the average female is bipolar because we have the tendency to feel 5,000 emotions at once. Well, I’m a little less average, as instead of feeling a million emotions, I crave a million different flavor profiles at once!
On Thursday night I had one of my “Want-to-eat-everything-in-the-pantry” nights, so I browsed on Pinterest for some ideas. My parents wanted chicken wings, so instantly, I thought of something outside of the average Puerto Rican box and became inspired by an episode of Chopped.
I tend to favor Asian cuisine over others, depending how I’m feeling that day. That day the episode of Chopped was once that I had already seen, but loved! Chef Marc Matsumoto was cooking on this episode, which is where the Asian inspiration came from. I also almost always want something spicy, so I knew I wanted to incorporate bae, aka Sriracha. My mom isn’t so fond of spicy foods, so I knew I had to incorporate a sweetness to the wings.
Here we have Sweet and Spicy Sriracha Baked Chicken Wings:
I’m a real life amateur cook, so I’m showing my faults here. My wings came out a little crispier than I planned (beware of BROIL). Here’s the recipe I used:
1 pack of chicken wings (mine came with about 20 wings once they were split)
To season the wings:
3 TBS unsalted butter
2 TBS sesame oil (This bottle is expensive at Publix, so try Trader Joes first!)
2 1/2 TBS garlic powder
1 TSP Kosher salt
3/4 TSP freshly ground black pepper
1/4 TSP cayenne pepper
For the sauce:
4 TBS unsalted butter
1/2 TSP crushed red pepper flakes
1 TSP fresh grated ginger
1/4 C honey
1/4 C Sriracha
1 TBS less sodium soy sauce
1 squeeze of lime juice
1 TBS rice wine vinegar
1 TSP cornstarch
Sesame seeds for garnish
Green onions (as much as you please) chopped
- Preheat oven to 400 degrees. Line a baking sheet with aluminum and spray with coconut oil so that the wings don’t stick. Set aside. Dry chicken wings with paper towels.
- Combine everything included to season wings in a separate small bowl and pour over the wings to coat. Spread the wings onto your greased baking sheet.
- Bake for 50-55 minutes or until they look golden and crispy. Flip wings half way to cook evenly.
- While your wings are baking, make your sauce for the wings: Melt butter in a small sauce pan on medium heat. Add crushed red pepper flakes and ginger and cook for 1-2 minutes; add the rest of the ingredients EXCEPT FOR corn starch. Bring to a simmer. DO NOT put the heat any higher. Mix occasionally. Now mix in corn starch to allow the sauce to thicken. Turn off the heat and set the sauce aside.
- Remove the wings once they are done cooking and put them in a heat-resistant bowl. Toss sauce and wings in bowl until the wings are coated. Replace the aluminum on the baking sheet for another layer (you may have to wash the baking sheet if the oil went through the aluminum). Put wings back into the oven and increase the heat to BROIL (BEWARE, THIS IS WHERE SH*T MAY HIT THE FAN!) If your oven is strong, put the setting on LOW, and only let them broil until they look crispy (2-3 minutes).
- Remove wings once crispy and put them on a serving dish. Sprinkle wings with sesame seeds and green onions.
On the sweeter side of my bipolar taste buds, I always seem to have a sweet craving after I’ve had something salty/spicy. On my grocery trip to Trader Joes I had to pick up one of the many options they have for the Fall favorites, so I chose the Pumpkin Bread and Muffin Mix.
Seriously if you’re thinking “This girl is BASIC”, I give you permission because I’m obsessed with Pumpkin flavored/scented anything! These were simple to make considering all you have to do is add oil, eggs, and water.
If you don’t have a bread or muffin pan, just use whatever. I just used the bread pan because I wanted to slice it once it was cooked. I wanted to top my slice with vanilla ice cream and gave it a touch of cinnamon to complete the spice-feel.
Enjoy, fellow basics!
Livin Comida Loca