Happy New Year! What a great day January 1st, 2014 was for our family! No one had to go to work or school. And since it was literally snowing all day, there was no need to rush off anywhere. So we spent the day nestled at home, cooking and eating and playing in the snow!! I love it! The star of the eating adventures today were these beautiful Sriracha Lollipop Chicken Wings here.
Now let me tell you that my husband Erik is a master at cooking chicken wings. He knows how to cook them perfectly so that the skin is crisp and the meat is juicy, tasty and tender! And yes, I know we just posted a Sriracha recipe lately (if you haven’t seen them, check out these Orange Sriracha Chicken Satay Skewers). But Sriracha is a regular star in Erik’s cooking repertoire. He uses it like it’s going out of style (which it isn’t thank goodness!! 😉 Oh man are these wings tasty!
Now, why are they “lollipop” wings you might ask? Well I’m glad you were wondering! You see, Erik takes a sharp knife and cuts off the bottom portion of the skin, meat and tendon on the bottom part of the wing and you are then left with the nice meaty portion on the top! It makes a unique presentation for these tasty wings and also makes them easier to eat. Of course you can always just make them regularly, but I think this “lollipop” method is interesting and fun, so if you are looking for a new way to make wings; this is it!!
I do hope you are enjoying your New Year! And I do hope you start it off with some fun and delicious food like these Sriracha Lollipop Chicken Wings!
Ingredients
- 2 pounds of chicken drummettes
- 2 Tb. Chicken seasoning
- 2 c. soy sauce
- 1/4 c. Sriracha chili sauce
- 1/2 c. honey
- 1/2 c. Thai sweet chili sauce (we used Mae Ploy brand)
Instructions
- In a medium bowl, mix all marinade ingredients and put aside.
- Using a sharp knife, scrape the lower portion of each drummette (scape off skin, meat and tendons), exposing the lower bone.
- Put the drummettes in a large ziploc freezer bag and add half the marinade and mix around until drummettes are covered. Cover the remaining marinade and reserve in the refrigerator for later.
- Refrigerate the chicken in the marinade for 2 hours to overnight.
- Preheat the oven to 325 degrees.
- Remove the chicken from the marinade and discard the marinade.
- Pat the wings dry with paper towels. Arrange the drummettes in a single layer on a roasting pan and sprinkle with chicken seasoning.
- Bake for approximately 60-90 minutes, turning once, halfway. Bake until the fat has rendered off the chicken and until the juices in the pan have thickened. (Pan should NOT be dry!)
- Remove the pan from the oven. Set aside. (Reserve the pan with the drippings to toss the chicken in later)
- Preheat a gas grill to medium high. Put the wings on the racks of your grill above the main grates and baste them with the reserved marinade (NOT the same marinade you used for the chicken overnight!) every 5-7 minutes until the wings reach the desired color. (approximately 20 minutes on the grill)
- Return the wings to the original pan and toss with the pan drippings. Place them in a serving dish and enjoy!
Oh yum! These sound delicious. Anything with sriracha gets two thumbs-up in my book. Lovely recipe and thanks for sharing!
Thanks for coming by Anne! I agree with you. Sriracha ROCKS!!! 🙂
Oh my goodness, this looks amazing!
Thanks Marnely. They are quite amazing!! 🙂
This look amazing! Great recipe, my hubby absolutely adores wings and we love anything with Sriracha too:)
Thanks Kelly! Everything is better with Sriracha right!!! 🙂
I am drooling just looking at these photos! Can’t wait to try them! :o)
Thanks Kristi. They really are good. I am going to have my husband make them again for the weekend! 😉
I love Sriracha!!! These look so good! I am on a juice fast, but as soon as it’s over… this recipe is on my list of first meals!
Stopping by from http://www.sparklesandglue.com
Jessica
Glad you stopped by Jessica! I hope you enjoy the Sriracha wings!!
Perfect as we head into the superbowl!
Exactly Krista!!! 😉 Thanks!
Can you please tell me the mixture of chicken seasoning, can’t buy here so i must mix my own. Thanks
Sure Marit. Try 1 Tb. granulated onion, 1 Tb. granulated garlic, 1 Tb. crushed red pepper, 1 t. fresh cracked black pepper, 2 Tb. brown sugar, 2 t. kosher salt. Mix the seasonings thoroughly and dust on the chicken. I hope this helps!! 🙂
Oh my gosh – these just might be the most beautiful wings I’ve ever ssen! And with the sriracha – I’m definitely trying them. YUM! Pinned!
Thank you for the pin Kristi! My husband just made these again yesterday and they are SO yummy! I still have some in left in the fridge so guess what I’m eating for lunch today!! 😉
I am SO trying this recipe this weekend!
That’s GREAT Marcee, I hope you enjoy them as much as we do!!! 🙂
Wow, these wings look sooo good! I just recently tried Sriracha for the first time and really liked it. I’ve been meaning to find a good recipe that uses it and this looks like the one! I’m gonna pin it to try it later.
Hi Adrienne, Sriracha is fantastic isn’t it?? I hope you like the wings!! 🙂 -thanks for the pin!
Oh my gosh! I can’t wait to make these – I’m sriracha-obsessed and I love how simple this recipe is. Thank you for sharing! So excited about this one.
Thank you for the compliments Louisa! I hope you enjoy them!! 🙂
This is the best recipe! I made this 3 nights ago and I am making it again tonight. It is so easy to make and very delicious!
I am so glad the wings worked out well for you Laurie! Thanks so much for letting us know how much you enjoy them. These kinds of comments really make our day!! 🙂