Friday, April 25, 2014

Maple Sriracha Chicken Wings

I saw this recipe online and adapted it to use some of the new Epicure products from the Spring/Summer 2014 catalogue.

2-3 lbs. chicken wings
1 c. flour (I think I would cut it down to 3/4 c. next time just to get more flavour on the wings)
2 tbsp. Epicure's Oh Canada Dry Glaze
2 tbsp. Epicure's Jamaican Jive Dry Glaze (I might use 4 tbsp. of this next time and leave out the Oh Canada, since there's already lots of maple flavour from the sauce at the end)
salt & pepper
2 eggs
3 tbsp. water
3/4 c. maple syrup
2 tbsp. Sriracha sauce (homemade by using 1 tbsp. Epicure's Sriracha spice, 1/6 c. ketchup, and 1/6 c. vinegar - this makes just a little bit more than the 2 tbsp. you need for this recipe)

Combine flour and seasonings in one bowl. Combine eggs and water in another bowl. Dredge chicken wings in flour mixture, then egg wash, and then back in the flour mixture. Place on a baking sheet lined with parchment paper or tin foil. Bake at 375 F for 45-60 minutes. Meanwhile, bring maple syrup and sriracha sauce to a boil, then simmer until sauce has reduced to about 1/2 a cup. When wings are done, toss them in the sauce before serving.
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1 comment:

Michal Jerry said...

Thanks for Sharing excellent tips About maple sriracha chicken wings