In the back of most American fridges at the moment is a little bottle of sriracha. This is the new ‘IT’ sauce around. It’s a sweet, chilli- garlic Asian sauce that literally can be used on anything! From popcorn to burgers, watermelon salads and Bloody Mary cocktails!
Once I tasted this sauce I have been putting a tablespoon or so in so many recipes (just for an bit of a difference). One of my favourites has to be the barbecued chicken wings, especially as it is summer and I am in America!
120-180ml sriracha sauce ( depending in taste)
1 tbsp sweet chilli sauce
1 tbsp rice wine vinegar
110g butter, diced
12 or so chicken wings
230g sour cream
2 tbsp rice wine vinegar
3 spring onions, sliced
1/2 cucumber, diced
Preheat the oven to 180oC
Start by making the dipping sauce, which is really simple- just mix all the ingredients and season with salt and pepper for you liking!
Spread the chicken wings on a baking tray, gently toss in oil, salt and pepper then add to the oven for 30-45 minutes- until cooked through
Meanwhile add the sriracha, sweet chilli sauce and rice vinegar to a pan and bring to a gentle boil
Gradually whisk in the diced butter until emulsified and thick
Once the chicken is cooked, mix with the sauce whilst hot and serve more or less straight away ( with paper towels!)