Healthy Sriracha Chicken Wings Recipe
Yield: Serves 4-6
Total Time: 45 min
The wings can either be pre-poached or steamed. This will render the excess fat and after baked in the oven, more fat will be released. Because there’s no oil or flour added to the skin, you’ll get a less “crisp” wing than the traditional fried buffalo wings, but these healthy ones are still delicious with the sauce!
3 pounds chicken wings
2 Tablespoons Cooking Oil, we prefer Grape Seed Oil
1 large garlic clove, minced
1- 8 oz can tomato sauce
3 Tablespoons Sriracha hot sauce
2 teaspoons brown sugar, packed
1 Tablespoons vinegar
1/4 teaspoons salt
serve with celery or carrot sticks (optional)
Preheat oven to 450 degrees.
Separate drumette from wings. Trim excess skin off chicken wings. Place cut chicken wings in large sauce pan, fill with water to cover wings.
Bring water to boil and poach wings for about 3 minutes or until you see fat floating to top of water.
Once wings are poached (or steamed) allow them to drain of excess water.
Place wings on baking sheet and bake in oven for about 30 minutes, flipping over half way through, allowing wings to cook about 15 minutes on each side or until skin crisps up.
While wings are in oven, heat oil in medium sauce pan. Once oil is hot, add minced garlic and cook for a few seconds or until garlic becomes translucent, but not burnt. Then add tomato sauce, Sriracha hot sauce, brown sugar, vinegar and salt. Cook sauce on low heat for about 5 minutes to allow flavors to combine.
When chicken wings are fully cooked and crisp on both sides, remove from oven and blot excess oil with paper towels.
In large bowl, toss together sriracha wing sauce with cooked chicken wings. Serve warm alongside a tray of fresh celery sticks or carrot sticks.