HONEY GARLIC SRIRACHA CHICKEN



Honey Garlic Sriracha Chicken  

—  SLOW COOKER

INGREDIENTS

  • 4 pounds frozen chicken wing drumettes
  • 3/4 cup sriracha sauce (the one with the rooster on the package)
  • 3/4 cup honey
  • 2 tablespoons unsalted butter
  • juice of one lime (about 1/4 cup


INSTRUCTIONS

  1. In a 5 quart slow cooker on low add sriracha sauce, butter, honey and lime juice. Stir to combine. Add chicken wings. Stir until wings are well coated. Cook on high for 2-3 hours (or low 4-6 hours) until wings are cooked through.
  2. Transfer the sauce to a saucepan over medium-high heat and boil it until it reduces to a thicker sauce, approximately 5-8 minutes, stirring occasionally.
  3. Remove wings from slow cooker and place on a baking sheet lined with foil. Drizzle sriracha honey sauce over wings.
  4. Set oven to broil. Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize. Remove from oven. Coat wings with sauce again, broil for 1 minute, remove from oven. Coat with sauce, broil 1 minute. Add more sauce, broil until sauce is caramelized.
  5. Remove from oven, serve and enjoy.
  6. You can use fresh wings. Cook time would be 3-4 hours on low or 1 to 2 hours on high. Additionally, when using fresh your sauce will cook quicker. Approximately 3-5 minutes.
  7. Instead of cooking the sauce down and broiling it you can mix up 2 tablespoons corn starch and 2 tablespoons water in a resealable container and shake it really well. Pour slurry into crockpot then cook an additional 30 minutes on high.





Chicken Thighs  — Basic Ingredients  

  • 1/4 cup honey
  • 2 tablespoons Sriracha ( Sub: Asian Chile sauce)*
  • 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice or orange juice
  • 6 boneless chicken thighs with or without skin
  • 1 tablespoon cooking oil
  • Salt and pepper to season (If desired)
  • Sliced green onions (or shallots in Australia), to serve
  • Sesame seeds to serve
  • Lime wedges to serve, Also orange slices

Instructions  —  

  1. In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
  2. Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
  3. Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). 
  4. Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.  OPTION AAdd the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.   OPTION BDo not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and pour reserved sauce over each chicken (this option ensures a slightly spicier end result).
  5. Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.


Hundreds Of Variations On The Web



SIMPLE — FASTER — FOOD RECIPE — BEGINNER

Garlic Sriracha Honey Glazed Chicken Recipe 

  • 4 boneless, skinless chicken breasts
  • 1 to 2 tablespoons Tone's® Garlic Sriracha Seasoning Blend
  • 1 tablespoon butter OR margarine, melted
  • 2 tablespoons honey
  • Preheat oven to 350°F.
  • Generously rub 1 to 2 tablespoons seasoning over chicken.
  • Place chicken in a shallow rimmed baking dish (line with foil for easier cleanup).
  • Bake for 20 minutes.
  • Combine butter, honey and 1 teaspoon seasoning in a small bowl.
  • Brush over chicken and bake an additional 15 to 20 minutes until chicken is well browned and internal temperature is at least 170°F.
06/04/2021   aljacobsladder.com