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Spicy Asian & Red Hot Buffalo Wings
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Description
The same way parties scream dip, football screams chicken wings. Okay, and beer. So naturally, I had both yesterday. But in an attempt (however small it may have been) to save some calories, I decided to bake my wings this time, instead of frying them like I did last time. The result was just as delicious, I promise!
Ingredients
- FOR THE WINGS:
- 12 pieces Chicken Wings
- Buttermilk, Enough To Cover Chicken Wings
- ½ cups Fresh Bread Crumbs Made From Crusty Wheat Bread
- 3 Tablespoons Flour
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Red Pepper Flakes
- 1 Tablespoon Garlic Powder
- Salt And Pepper, to taste
- _____
- FOR THE SPICY ASIAN SAUCE:
- ½ cups Low Sodium Soy Sauce
- 1 Tablespoon Sriracha
- 1 Tablespoon Honey
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Minced Ginger
- 1 teaspoon Wasabi Powder
- _____
- FOR THE RED HOT BUFFALO SAUCE:
- 1 cup Frank's Red Hot Sauce
- 2 Tablespoons Butter
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Red Pepper Flakes
- 1 Tablespoon Toasted Sesame Oil
- Salt And Pepper, to taste
Preparation
Put chicken drummettes and flats into a large ziplock bag and cover with buttermilk. Refrigerate overnight (or at least 30 minutes). In a food processor, combine a few slices of crusty wheat bread with the flour, cayenne pepper, red pepper flakes, garlic powder, salt and pepper. Coat chicken wings in the mixture and spread onto a baking sheet. Bake at 375ºF for 40 minutes. Meanwhile, make your sauces.
Mix all the spicy Asian sauce ingredients together. Set aside.
Mix all the red hot buffalo sauce ingredients together. Set aside.
Simmer each of the sauces over low heat for 15–20 minutes to thicken. Coat the baked wings in your choice of sauce and then bake again for another 20 minutes. Perfection. Plain and simple. Is there anything better than chicken wings?
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reeza on 2.22.2011
This looks delicious! I’m getting some organic chicken wings this week and I can’t wait to try this recipe. Yummy!