Sriracha is made from sun ripen chilies which are ground into a smooth
paste along with garlic. ....
A strutting rooster, gleaming white against a backdrop of the bright
red sauce, dominates Huy Fong’s trademark green-capped clear plastic
squeeze bottles.) This company makes a line of really yummy chili paste
products. It can be purchased at Asian markets as well as major
grocery stores.
AWESOME STUFF!
caution: if I remember corretly it has MSG.
-Peach Chicken Wings
1 (15oz) can peach halves in heavy syrup
1 tbsp sriracha, plus more if desired
1 tbsp dark soy sauce
1 tbsp white vinegar
1/2 tsp freshly cracked black pepper
1/2 tsp kosher salt, plus extra
1 1/2 lb chicken wings or drumettes
Preheat oven to 400 degrees.
Open the can of peaches. Strain the heavy syrup from the peaches into a
small sauce pan. Place the syrup over medium to medium-high heat and
reduce in half.
Place three peach halves into a blender or food processor with the
reduced syrup, sriracha, vinegar and dark soy sauce. Puree until smooth
and transfer to a bowl.
Finely dice the remaining peach halves. Add the diced peaches, kosher
salt and freshly cracked black pepper to the bowl with the peach puree.
Stir until thoroughly mixed. Taste the sauce. Adjust the seasonings as
desired with more kosher salt, freshly cracked black pepper and
sriracha as necessary. (I like a lot of spice so more sriracha is
always welcomed in my book!)
Line a baking sheet with aluminum foil. Season the chicken wings lighly
with kosher salt, toss to coat. Place the wings into the lined sheet
pan. Evenly pour the sauce over the wings, toss to coat with sauce, and
place into the preheated 400 degree oven. Bake at 400 for 50 minutes,
flipping the wings and basting with sauce in the pan after 25 minutes.
Remove from oven. Using tongs, carefully transfer wings to a serving
dish then spoon remaining sauce from the pan over the wings.
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