Confession: I know absolutely nothing about football, and I am just fine with that. But I do love traditional Sunday football "fare," and so for the next few weeks I'll be providing my husband's favorite recipes that go along with good game watching.
If you don't have a proper deep fryer, of course you can bake the chicken wings before saucing them. You can also fill a large pot with oil and use that for frying.
oil for frying 2 dozenchicken wings 1/2 cupsoy sauce 2 Tablespoonssriracha suace 1/4 cuphoney 1 Tablespoonsesame oil 2garlic cloves, finely chopped 3scallions, chopped (green and white parts)
Directions
Yield
2 dozen wings
Rinse chicken wings in cold water, and pat dry thoroughly.
In a deep fryer or large pot, heat oil to 375 degrees. Fry wings in oil for approximately 12-15 minutes, until just crispy.
Meanwhile, heat soy sauce, sriracha, honey, sesame oil and garlic in a saucepan on medium heat. Whisk until heated through and smooth. Bring to a boil and let reduce slightly, just 2-3 minutes. Pour sauce into a large mixing bowl.
When wings are done, add them to the large bowl and then toss to cover with sauce. Garnish with chopped scallions and serve.
Shannon Sarna is the baketress behind Sweeney Sweets: Traditional Challah with a Modern Twist. A lover of all things food, she spends her spare time glued to The Food Network, and baking at her favorite kitchen in Englewood, NJ. In her professional life, she serves as External Relations Coordinator for The Samuel Bronfman Foundation in NYC.
