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Chicken, duck & turkey Lunch / Dinner Main Courses

Ginger Sriracha fried chicken wings

Published: 09.03.2016 » Last updated: 04.12.2022

Not for the faint-hearted. Chicken is seasoned with cayenne thrice: in the marinade, in the coating and in the glaze. But the heat doesn't just come from cayenne. More heat is provided by ginger and Sriracha. Yes, it's a very spicy fried chicken dish.

Spicy fried chicken wings on serving plate

Why add heat from three different ingredients? Why not just triple the amount of cayenne or ginger or Sriracha? Because these three have different flavors and aromas.

While cayenne is just chili, ginger has a warm and subtly citrusy aroma. Sriracha, the chili sauce from Thailand, contains garlic, salt, sugar and vinegar. So, you really don’t want to ditch any of these three to cook this spicy fried chicken wings.

Kosher salt was used in this recipe. If using refined salt, reduce the amount to one tablespoon.

It is up to you whether to discard the wingtips or not. I didn’t; I simply cut off the ends of the wingtips.

Ginger Sriracha fried chicken wings

Connie Veneracion
Cook the drumettes together in the first batch and then the wingettes in the second batch. The drumettes take a little longer to cook than the wingettes so it makes more sense to cook similarly sized pieces in each batch. The drumettes take about eight minutes to cook; the wingettes, about seven minutes.
Spicy fried chicken wings seasoned with cayenne, ginger and Sriracha
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Marinating time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Appetizer, Main Course
Cuisine International
Servings 4 people

Ingredients
  

  • 12 chicken wings
  • ¼ cup sour cream
  • 1 ½ tablespoons Kosher salt less if using refined salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons ginger powder
  • 1 ½ teaspoons cayenne divided
  • ¼ cup Sriracha
  • ¼ cup honey
  • 1 teaspoon sesame seed oil
  • ½ cup corn or potato starch
  • 2 tablespoons flour
  • cooking oil for frying
  • 1 ½ tablespoons seeds sesame, hemp, flax, chia or a combination of two or more of them, to garnish
  • sliced scallions to garnish

Instructions
 

  • Cut the chicken wings into drumettes and wingettes.
  • Wipe the chicken dry with a kitchen towel then transfer to a bowl. Pour in the sour cream and mix well. Work the sour cream into the meat.
  • Add the salt, garlic powder, onion powder, ginger powder and half of the cayenne. Mix well. Cover the bowl and leave to marinate for at least an hour.
  • Make the glaze. Whisk together the Sriracha, honey and sesame seed oil.
  • Heat enough cooking oil in a wok or frying pan to reach a depth of three inches.
  • Whisk together the flour, starch and remaining cayenne. Dredge each piece of chicken in the mixture. Shake off the excess.
  • Fry the chicken wings in two batches until golden and crisp. Scoop out the chicken pieces as they cook and drain on a stack of paper towels.
  • Pour off the oil and wipe the frying pan or wok with paper towels.
  • Pour the glaze into the wok or frying pan and heat gently until the edges start to bubble. Turn off the heat. Add the cooked chicken to the glaze and toss to coat each piece completely. Add half of whatever seeds you’re using and toss again.
  • Transfer the hot chicken wings to a serving platter, sprinkle in the rest of the seeds and the sliced scallions. Serve at once.

Connie Veneracion

Lawyer by education. Journalist by accident. Writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

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