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These Spicy Sriracha Chicken Wings were a throw together I made when deciding what to make for a lunch we were having for company in our new home. Sometimes a combination of low funds and using whatever you happen to have on hand really makes for a tasty dish!
I honestly did just grab hold of protein I already had in the freezer and came up with this recipe for Spicy Sriracha Chicken Wings as I went. What happened was a recipe that was super tasty as well as easy to make, affordable and tasted like the kind of thing non low carbers are used to eating, except without the added sugars!
Usually for something like this I would have always added honey which was a favourite for marinades before low carb. Stevia glycerite is becoming loved more and more as a sub for that because you get a similar taste and the consistency is also very honey-like. When it comes to liquid sweeteners, it’s the one I use the most.
A lot of people ask why I use sweeteners like this in non-dessert recipes sometimes and the answer is always BALANCE. It’s not about making it sweet it’s about balancing the flavours. The stevia glycerite here helps to offset the spicy flavour of the sriracha, but as always if you prefer to forgo sweeteners, then go right ahead! Just be aware that the spice factor on this Spicy Sriracha Chicken Wings will be much higher without the sweetener!
Spicy Sriracha Chicken Wings
Ingredients
- 2 kg chicken wings
- 1 cube garlic paste or 1 tsp minced garlic
- 1 cube ginger paste or 1 tsp minced ginger
- 4 tbsp tamari soy sauce sub with coconut aminos for paleo
- 5 tbsp sriracha
- 1 tbsp rice wine vinegar
- 8 drops stevia glycerite
- 1 tsp sesame oil
- Optional sesame seeds and sliced shallots/scallions to garnish
Instructions
- Mix garlic, ginger and tamari soy sauce in a large bowl. Remove wing tips from chicken wings and add to marinade. Toss to coat. Cover and marinate in the fridge at least 2 hours or overnight if time permits.
- Remove chicken wings from fridge. Preheat oven to 200C. Spread chicken wings in a single layer in a roasting dish lined with baking paper. Bake for 30 minutes or until nicely coloured and golden, turning halfway through.
- Heat a frying pan over medium heat. Add sriracha, rice wine vinegar and stevia glycerite. Mix to combine and simmer on low heat for 1 minute.
- Remove from heat and add sesame oil. Stir through. Add chicken wings to the frying pan and toss to coat in the sauce until evenly covered. Garnish with optional sesame seeds and shallots.
Notes
Nutrition
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