Sriracha chicken wings

My wife only eats the "flat" section of chicken wings. Weird, right? Well, she's from Buffalo, so maybe she knows something that we don't . . .

Anyway, we've had a bottle of Sriracha hot sauce in our cabinet for a few months, but only used it as a seasoning, adding some on top of chili or beef enchiladas. After reading the latest issue of Bon Appetit, which has a feature on the sauce, I was inspired to make use of it as a main ingredient. For those of you who haven't tried Sriracha, its a thick, hot, sweet, garlicky sauce made from chili peppers. The most famous brand, Huy Fong, is found in a green-topped squeeze bottle with a rooster on the front.

My first attempt at a Sriracha-focused meal were these chicken wings, using a recipe I found online. Not surprisingly, they are really, really hot! But in a good way, with lots of garlic flavor, not just for the sake of killing your taste buds for a week.

Sriracha Chicken Wings
Slightly modified from White on Rice Couple

2 lbs chicken wings, lightly coated with oil
2 Tbsp vegetable oil
2 cloves minced garlic
1/2 cup minced onion
1/2 cup ketchup
1/4 Sriracha
1 Tbsp vinegar
1 tsp soy sauce

Preheat oven to 425. Spread wings out on baking sheet and lightly coat with oil. Bake for 20 minutes, flip, then cook for 20 more. In saucepan over medium heat, heat oil, then add onion and garlic, stirring until golden brown. Add ketchup, Sriracha, vinegar and soy sauce and simmer for 3 minutes. Toss wings with sauce and serve. (Warning - they are really freaking hot!)