Our family loves chicken wings! ❤ I learned how to cook this when Daddy Andrei craved for Buffalo Wings. It even turned out as a business for a couple of months. ☺️
Here’s a little throwback to my mini food business a year ago: Chicken Wings & Pasta
The dredging/coat for the chicken in this recipe is different from what I was using before (cornstarch). We ran out of cornstarch and since we’re on quarantine, Daddy Andrei wasn’t able to go back anymore at the supermarket. Good thing I remembered I was using oats before as coating for porkchops and fish! 😉 I just used our blender to turn the oats into a powder-consistency. Voila, I have oat flour! 👍
I also don’t mix the sauce right away to the chicken. Since Luke can’t eat spicy food yet, I always serve this like a dip. I also want to maintain the crispyness of the chicken so to prevent sagging, I avoid coating the chicken with the sauce right away.
Honey Sriracha Chicken Wings
for the chicken:
1 kg chicken wings
salt and pepper
oat flour as substitute to all purpose flour or cornstarch
oil (I used Canola Oil)
for the sauce:
1/2 cup Del Monte Ketchup (any blend will do)
1/4 cup Sriracha
3 tbsp honey
2 tbsp soy sauce
2 tbsp butter
salt and pepper
1. Season chicken wings with salt and pepper.
2. Dredge in oat flour and deep fry until golden brown. Set aside.
3. Mix ketchup, sriracha, honey and soy sauce in a bowl. Set aside.
4. Heat pan and melt butter.
5. Once butter is melted, pour mixture into pan.
6. Season with garlic powder, salt and pepper. Turn off heat once it simmers. Enjoy!
Let me know in the comment section if you’ve tried my recipe. 😉