HONEY-SRIRACHA CHICKEN WINGS RECIPE - FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
- Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.
- Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.
STICKY SRIRACHA CHICKEN RICE WITH CHARRED VEG - DELICIOUS. M…
Sriracha is great for more than just drizzling! Use it in a sticky glaze for this lip-smacking chicken thigh recipe. And if you want more ideas, check out our guide on what to do with leftover sriracha.
Provided by delicious. magazine
Total Time 30 minutes
Prep Time 30 minutes
Yield Serves 4
Number Of Ingredients 13
Steps:
- Melt the butter in a pan over a medium heat, then fry the onion with a pinch of salt for 8-10 minutes until starting to caramelise. Stir in the basmati rice, then pour in the chicken stock. Bring to the boil, cover, then turn the heat to low and cook for 10-15 minutes until the stock is absorbed and the rice is tender. Remove from the heat, cover and rest for 5 minutes.
- Meanwhile, skin, debone and slice the chicken thighs into strips. Heat a splash of olive oil in a large non-stick frying pan over a medium heat, add the strips of chicken and cook for 6 minutes until golden. Turn and cook for a further 6 minutes until cooked through.
- Heat a separate frying or griddle pan until smoking hot. Brush the broccoli florets with olive oil, then cook, turning, until tender and charred. Remove from the pan and repeat with the spring onions.
- Mix the sriracha chilli sauce, runny honey, 3 tbsp water, garlic and ginger. Season, then stir into the chicken. Turn the heat to high and stir-fry the chicken for another 3 minutes or until the sauce is thick. Top the rice with the charred veg, chicken and sauce, then sprinkle with the toasted sesame seeds.
Nutrition Facts : Calories 530kcals, FatContent 15.7g (6.4g saturated), ProteinContent 28.6g, CarbohydrateContent 65.7g (23.5g sugars), FiberContent 5.9g
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STICKY SRIRACHA CHICKEN RICE WITH CHARRED VEG - DELICIOUS ...
Sriracha is great for more than just drizzling! Use it in a sticky glaze for this lip-smacking chicken thigh recipe. And if you want more ideas, check out our guide on what to do with leftover sriracha.
From deliciousmagazine.co.uk
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- Mix the sriracha chilli sauce, runny honey, 3 tbsp water, garlic and ginger. Season, then stir into the chicken. Turn the heat to high and stir-fry the chicken for another 3 minutes or until the sauce is thick. Top the rice with the charred veg, chicken and sauce, then sprinkle with the toasted sesame seeds.
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STICKY SRIRACHA CHICKEN RICE WITH CHARRED VEG - DELICIOUS ...
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Total Time 30 minutes
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- Mix the sriracha chilli sauce, runny honey, 3 tbsp water, garlic and ginger. Season, then stir into the chicken. Turn the heat to high and stir-fry the chicken for another 3 minutes or until the sauce is thick. Top the rice with the charred veg, chicken and sauce, then sprinkle with the toasted sesame seeds.
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