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Honey-Sriracha Chicken Wings

plate

Yield

12 5-wing portions

kikkoman products used:

ingredients

Honey Sriracha Tossing Sauce
6 cups Kikkoman Teriyaki Glaze
1-1/2 cups Honey
1 cup Kikkoman Sriracha Hot Chili Sauce
1/2 cupButter, cubed

 

Soy Lime Marinade

4 cups Kikkoman Less Sodium Soy Sauce
1 cups Fresh Lime Juice
60 Chicken Wings, Paddles and Drumettes

 

Chicken Wings

Cornstarch As Needed

 

Garnish

Blonde Sesame Seeds, Toasted As Needed

directions

Honey Sriracha Tossing Sauce:

In a large skillet or saucepan, pour in teriyaki glaze over medium heat. Heat until bubbling, whisking constantly. Add honey and Sriracha, and continue whisking until sauce is reduced to a glaze. Remove from heat and whisk in the butter cubes slowly until melted. Once cool, transfer to a plastic container with a snap on lid. Sauce will hold for several days and can be scaled to desired quantity for production. Adjust Sriracha sauce up or down depending on desired degree of heat.

 

Soy Lime Marinade:

In a 400-hotel pan, whisk together soy sauce and lime juice. Add the chicken wings and toss to coat. Marinate in the refrigerator for 4 to 24 hours, tossing occassionally to recoat wings. When ready to dredge in cornstarch, drain wings in a colander and discard marinade.

 

Chicken Wings:

Pour cornstarch into a medium to large mixing bowl and drop in desired number of wings. Toss to coat wings completely with cornstarch. Using a spider, pick up the wings and shake off extra cornstarch. Deep fry for several minutes at 350°F, time will vary based on number of wings in fryer, until golden brown and an instant read thermometer reads 165°F.

 

Tossing Wings to Order:

Empty hot wings into a clean mixing bowl, add approximately 1 ounce of sauce per wing and toss to coat. Arrange on a rectangle plate and garnish with sesame seeds.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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