Perfect for any night, these Spicy Buttery Chicken Wings are so easy to make and oh so delicious. The inspiration for these Spicy Buttery Chicken Wings started with a visit to my local Vietnamese restaurant. I think I can speak for everyone when I say the word “buttery” would catch anyone’s eye on a Vietnamese food menu. Of course, I had to see what this was all about so I ordered it and asked for a spicy. When I say spicy I mean my spicy is probably not the same as your’s, I’m not able to share these with my kids and I’m actually okay with that in times like these *insert evil laugh*.
As the story continues I take one bite and I say oh my goodness I must make these at home! But I must make it easy enough for me to feed my football team (my 4 kids). It takes a few pounds of chicken wings to satisfy my kid’s hunger, and of course, I help out with the chore of leaving no leftovers. I mean that’s what mom’s do right? Mom’s help their little ones with things that are too delicious, oh I mean too difficult for them to do on their own? Right? Yeah! Of Course!
Anyways to make a long story short I found a way to make these in mass quantities at home, with just a few ingredients. You can find these ingredients in just about any local grocery store. For the Syrup, I used Golden Eagle Syrup which was great because it gave it that slight hit of sweet that I wanted, and also thickened up the sauce and held it together so perfectly.
I hope you enjoy this recipe and come back and share with us what your football team, I mean family thinks about it.
Spicy Buttery Chicken Wings
- 1-2 lb's of Chicken wings
- 1 Cup of Flour
- Salt and Pepper
- 1/3 Cup of Golden Eagle Syrup
- 3 Tablespoons of Sriracha
- 2-3 Tablespoons of Sweet Thai Chili Sauce
- 1 Tablespoon of Red Pepper Flakes
- 2 Tablespoons of Salt
- 1 Stick of Butter
Preheat a skillet frying pan with vegetable oil.
In a mixing bowl combine the flour, salt and pepper.
Toss the chicken wings in the flour and then fry on each side for 10-15 minutes, or until fully cooked and golden brown on each side.
In a separate mixing bowl melt a stick of butter for 20 seconds on high. Using a fork stir until smooth, combine your sriracha sauce, red pepper flakes, salt and Golden Eagle Syrup. Mix until well blended. Set aside till the chicken wings are fully cooked.
Once chicken wings are fully cooked, while still hot toss the chicken wings and sauce in a large mixing bowl until well covered. Garnish with Cilantro and serve immediately.