Recipe Station

If you are as obsessed with this famous table side hot sauce as we are, then you are going to love these chicken wings. They are a huge hit at every party we bring them to. Be warned, you might need to double the recipe to satisfy everyone.

Let's Get Started… 

Things You Will Need:

• about 2 pounds chicken wings,tips removed
• kosher or sea salt and pepper to season the wings
• 2 tablespoons vegetable oil
• 2 cloves finely minced garlic
• about 1 small onion, minced (1/2 cup)
• 1/2 cup ketchup
• 1/4 cup Sriracha hot sauce or any chili hot sauce (or more for a spicier sauce)
• 1 tablespoon vinegar
• 1 teaspoon fish sauce or soy sauce (choose fish sauce, it tastes better!)
• 1/4 teaspoon ground cumin

How To Prepare:

1. Preheat oven to 425° F. Line baking sheet with parchment paper.
2. On baking sheet, spread chicken wings out in one even layer and season with salt/pepper to taste. (we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier but the wings will be more crisp if oiled). Bake in oven for about 45-50 minutes until golden brown. Flip the wings halfway through baking, after the first 25 minutes.
3. Heat sauce pan on medium-high heat, then add 2 tablespoons of vegetable oil and add onion and garlic. Continue stirring the onions and garlic until they are golden brown, but not burnt. Allowing the onions and garlic to reach a golden brown stage will bring out the extra fragrance and flavor. Then add ketchup, sriracha hot sauce, vinegar, fish/soy sauce and ground cumin.
4. Stir well and let simmer on low heat for about 3 minutes. Remove from heat and set aside.  After chicken wings have finished baking, toss wings in sauce. Serve warm, although these still taste great when they're cold!
5. And oh, don't forget the beer!

Finished!

Note: These wings go great for game days. Pack them in some tupperware and take them with you to your next sports outing. It doesn't have to be a championship to enjoy these wings.

Enjoy!

Article Source: White On Rice