Sriracha Hot Chicken wings glazed with Steen's pure cane syrup and sriracha hot chili sauce.
Cane Syrup Glazed Hot Wings
Y'all must know by now how much I love my wings, so they are certainly destined when there's football going on!
I decided I wanted to try something a little different though and pulled together this Cane Syrup Glazed Sriracha Hot Wings recipe.
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.
I wanted something with a sweet and spicy mix to it, so decided to try some pure cane syrup with Sriracha sauce, instead of Louisiana hot sauce.
Don't be frightened by the 1/4 cup of Sriracha (#ad). Though these wings absolutely have some heat to them, the sweetness of the pure cane syrup really does help to balance it out. You can also certainly substitute any favorite hot sauce here.
Hey, and in case you didn't notice, I actually did take the time to segment my wings. You can disjoint the wings if desired and reserve tips for homemade stock, or leave the wings whole if you prefer. For just us I often do!
Preheat oven to 375 degrees F. Line a rimmed sheet pan with parchment paper or foil and place a rack sprayed or brushed with oil on top. Place wings fat side down on the rack and season with salt, pepper and a light sprinkling of garlic powder; set aside.
In a medium saucepan, melt the butter. Stir in the syrup and Sriracha sauce; cook over low heat until loosened. I'm using Steen's brand pure cane syrup (#ad).
Using a brush, dab the sauce on the wings and then turn them. Try to avoid brushing the wings since you risk brushing away the seasonings!
Turn, season the other side of the wings with salt, pepper and garlic powder and dab with the sauce.
While you can absolutely bake these right on the rack, as I often do with wings, I decided to let them soak right in the spicy, sugary sauce as they cooked, so I transferred them from the rack to the pan. Glad I did. After turning them several times, they glazed beautifully. This can certainly make for a sticky, messy pan though so be sure to use a layer of foil or parchment paper for easier cleanup if you go this route!
Finger-licking good y'all and we sure enjoyed them. They'd make a great addition to any party. Similar to my Sticky Sweet and Spicy Wings, if you like those, I think you'll love these too. Enjoy!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.
20110206
