I think you know where I stand on the topic of Sriracha. Borderline addict in the house. A lover of spice and heat, it’s no wonder when I came across this amazing hot sauce a few years ago, I’ve clung to it for dear life. Like a shining star in a sea of hot sauces, this one stands out for me. You see, anyone can bring the heat, but bringing the heat and the flavor is where many others fall flat.
Image credit: http://theoatmeal.com/comics/sriracha
Sriracha was created by Huy Fong Foods in Los Angeles. Their most popular product and my personal favorite is produced by grinding sun ripened chillies and garlic into a paste. From there, you can enjoy on everything under the sun. As a marinade, dipping sauce, garnish, and with numerous other ways to enjoy it, the possibilities are endless. In my mind, I think, “hey, this would be so much better with Sriracha on it,” just about always.
- 1-2 lbs wings / drumsticks
- 1/2 c Sriracha (less if you can’t handle it)
- 1/4 cup coconut aminos
- 3 tbsp honey
- 1-2 tbsp minced garlic
- 2 tsp grated fresh ginger
In a large bowl, combine all ingredients and mix well. Add wings and coat completely. Cover and refrigerate for at least 1 hour to marinate.
Preheat oven to 400 degrees and bake for about 30-40 minutes, flipping halfway through. I will about darn near burn mine because that’s how I like them. Just keep an eye if your not into extra crispy.