Welcome to my second, and much delayed, installment of Eat Like A Star! Here is another recipe I think is well suited to watching hockey in Texas: my Honey Sriracha Baked Chicken & Cilantro Ranch dip. Because really, what’s better for watching hockey than spicy wings and cold beer?
This recipe is great for wings, but really you can use it for any kind of bone-in chicken. This time around I had about 3.5lbs of drumsticks I got on a super excellent sale at HEB.
Can I, for a minute, talk about how much I adore my grocery store? Because I do. I’ve lived in 4 states, shopped at multiple chains and never ever been so consistently delighted by a grocery store than HEB. Also, they make Texas shaped tortilla chips. So BOOM. MIC DROP.
(Yes, our podcast could still use a sponsor. ‘Sup HEB. How you doin’?)
ANYWAY, these wings are amazing. You they’re spicy and gingery and sweet and sticky. The honey caramelizes and just adds a little bit of that smokiness to the layers of flavor. You can take the heat up or down a notch too, to make them exactly how you want.
Honey Sriracha Baked Chicken
Difficulty Rating: Beginner
Prep Time: 10 minutes
Cook Time: 30-45 minutes to marinate, 20-25 minutes to bake
½ c soy sauce
1 ½ c tsp grated ginger
1 clove garlic, grated
2 tbsp sriracha
¼ c sugar
1 c water
1 tbsp sesame oil
1 ½ tbsp rice wine vinegar
1) To make the marinade, mix all ingredients until sugar is dissolved in a bowl or large Tupperware where you can submerge your chicken. GRATE, not chop, your ginger and garlic so that when you bake it, you don’t get large chunks burning in the oven.
2) Marinate your chicken for 30-45 minutes (depending on amount of chicken, more meat = more time), turning once halfway through to make sure all wings are evenly marinated.
3 tbsp sriracha
2 tbsp honey
½ tsp sesame oil
½ tsp soy sauce
1 tbsp lime juice (aka juice of a small lime)
¼ tsp grated ginger
1 clove garlic, grated
1) To make the chicken, first preheat the oven to 450 degrees. Prep a sheet pan with tin foil and some non-stick spray, or ideally, a silpat if you have one. (I have 3 because I’m bougie like that). These wings are super sticky and we don’t want to pull off all the skin.
2) Mix all glaze ingredients together in a bowl. You’ll want a pastry brush to dab the glaze on the wings. If you don’t have one, you can spoon it over the chicken as well. Note: This is where you want to kick up (or turn down) the spice. If you really want it super-hot, mix in a tsp of garlic-chili paste. If you’re not a big heat person, drop it down to 2 tbsp or 1 ½ tbsp of sriracha. For what it’s worth, my roommate, who can handle spicy-but-not-too-spicy thought the 3 tbsp was spot on.
3) Place chicken on your tray, spread far enough apart that they’ll bake evenly. Bake for 10-15 minutes, depending on whether you have wings (10 minutes) or larger pieces like drumsticks or thighs (15min).
4) If baking wings, flip them over, but otherwise keep the chicken skin-side up. Liberally brush your chicken with the glaze, using about half of your mixture. Bake again for another 7-10 minutes (again, time based on size of chicken).
5) Flip wings again and brush with remaining glaze. Turn oven up to broil and broil for 2-4 minutes, until chicken is fully cooked (you can use a thermometer – 165 degrees) and the glaze is starting to caramelize.
Difficulty Rating: You are mixing things in a bowl. I think you got this.
Prep Time: 1 minute
Cook Time: 5 minutes
Buttermilk (or milk)
Salt & Pepper
I’m going to be very real here – I never measure anything when I make ranch. Instead I typically do it by ratio and taste. Your Sour Cream to Mayo ratio should be 3:1, aka when you’re spooning it out of the tub, do sour cream first, and then add a lump of mayo that is about 1/3rd of the size and whisk until creamy. Then I add tablespoons of milk until it comes to the consistency I want, which can vary. In this case, I used probably 4-5 tbsp milk to make slightly thinner ranch. Keep whisking until all lumps are gone and you have a smooth and creamy ranch base.
Start with 1 ½ tbsp chopped cilantro, 1/8 tsp garlic powder, 1/8 tsp onion powder, ¼ tsp salt, and 1/8 tsp black pepper, but add to taste.