Crispy Baked Maple Sriracha Glazed Chicken Wings
Ingredients
2 to 3 pounds chicken wings, cut in pieces, wing tips removed
1 cup flour
1/4 tsp cayenne pepper
1/2 tsp black pepper
3 tbsp ground ginger
2 tsp salt
3/4 cup pure maple syrup
2 tbsp Sriracha sauce (or more to taste)
2eggs
3 tbsp water
2 to 3 pounds chicken wings, cut in pieces, wing tips removed
1 cup flour
1/4 tsp cayenne pepper
1/2 tsp black pepper
3 tbsp ground ginger
2 tsp salt
3/4 cup pure maple syrup
2 tbsp Sriracha sauce (or more to taste)
2eggs
3 tbsp water
Directions
Preheat oven to 375 degrees F.
Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
Whisk together the water and eggs to make an egg wash.
Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.
Serve and enjoy!
Preheat oven to 375 degrees F.
Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
Whisk together the water and eggs to make an egg wash.
Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.
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