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Garlic Sriracha Buffalo Wings is a Western dish with a touch of Asian flavor. Typically, buffalo wings is usually made of hot sauce and I think the best hot sauce for buffalo wings is the Frank’s Hot Sauce. However, this hot sauce is not a staple in our house. Therefore, I have to buy it from the big grocery which is too far from our home.

Consequently, sriracha is a staple hot sauce in our kitchen and luckily it is available in the grocery just outside our village. Sriracha is a popular hot sauce in Thailand and Vietnam, but it is already gaining loyal followings in the Philippines. It is moderately spicy, with a hint of tanginess and sweetness

If there is one dish that would remove my stress and will energize me, that would be fried chicken. Make it the wing part and I will be happier. Yes, the wing part is my favorite part for fried chicken because it is just so flavorful and juicy.

To balance the spiciness of the Garlic Sriracha Buffalo Wings I paired it with Yogurt Cream Sauce. Traditionally, buffalo wings is served with blue cheese dipping sauce but that’s expensive and my parents might not like the moldy taste of the cheese. The yogurt cream sauce on the other hand is creamy and tangy. The chopped parsley gave the sauce a nice refreshing taste.

For other chicken wings recipe you can check out Chicken Wings Recipe.

Tips

Some recipes simply season the chicken wings with salt, pepper, herbs and spices then drench it right away into the flour and fry. However, I strongly suggest you marinate your chicken for at least 2 hours or much better overnight for the flavor to develop. You can also use the brining method but our fridge is already full for a larger container. You can also replace sriracha sauce with your favorite hot sauce. If you want a more intense garlic flavor, feel free to add a whole head of garlic.

I usually have a mixture of flour, cornstarch, salt, ground black pepper and the very versatile Spanish paprika for my breading. For this recipe, I decided to use potato starch which gives the chicken a longer crunchier texture compared to the all purpose flour.

You can also use the traditional blue cheese sauce for this recipe but it’s expensive here in the Philippines. The yogurt cream sauce, for me, is delicious enough for this recipe. It balances out the spiciness of the sriracha and give the chicken a nice cool, creamy, tangy flavor.

Ingredients

Buffalo Wings

6 pieces	Chicekn Wings
2 Tablespoons	Salt
1/4 teaspoon	Ground Black Pepper
2 Tablespoons	Garlic Powder
1 cup	Potato Starch
2 Tablespoons	Cornstarch
1 Tablespoon	Salt
1/4 teaspoon	Ground Black Pepper
	Oil for deep frying

Garlic Sriracha Sauce

2 Tablespoons	Butter
1 Tablespoon	Olive Oil
6 cloves	Garlic, minced
1/4 cup	Sriracha Sauce

Yogurt Cream Sauce

1/2 cup	Yogurt
1/2 cup	All Purpose Cream
1/4 cup	Chopped Parsley
	Salt to taste

Procedure

Buffalo Wings

Divide chicken into two parts. Separate the tip and wingette from the drummette.

Mix chicken wings, salt, ground black pepper and garlic powder. Marinate for at least 2 hours or overnight.

Combine potato starch, cornstarch, Spanish paprika, salt and ground black pepper. Mix until thoroughly combined. Drench the chicken into the breading mix. Ensure that every part is covered with the breading mix. Set a side for 30 minutes.

Heat oil. Tap the chicken wings to remove excess breading mix and deep fry until golden brown. Drain and set a side to remove excess oil.

Garlic Sriracha Sauce

In a pan, combine butter, olive oil and garlic. Switch on heat to very low setting. Sauté until garlic is cooked but not golden brown.

Add the sriracha sauce and mix until combined.

Finally, tossed in the fried chicken wings until everything is covered with the sauce. Serve with the yogurt cream sauce.

Yogurt Cream Sauce