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So I'm making Sriracha wing recipe. Question about preparation - the party I'm going to is about 45 minutes away. Is it best to fully cook and toss the wings beforehand and just re-heat when desired, or to cook there, bringing the marinated wings and prepared sauce? Or something like cook partially and finish cooking there?

Are you baking them or frying them?

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02-05-2012 , 05:22 PM

#177

Peter Harris

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Quote:

Originally Posted by pwnsall

Seems likes it won't cook well since grease can't escape

Grease drained fine, some 1/2 pint. En route to friends now, pics to follow tomorrow.

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02-05-2012 , 05:25 PM

#178

Peter Harris

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Quote:

Originally Posted by Holliday

Does the Marmite get used in the recipe?

Lol no, that's me being a Britty Euro Smeg and showing my weekday breakfast option.

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02-05-2012 , 05:26 PM

#179

Peter Harris

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Originally Posted by stanek

Put maple syrup in regular mustard. Instead of honey mustard you end up with maple mustard.

Once we get thru the log, maple mustard pigs in blankets to follow!

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02-05-2012 , 06:08 PM

#180

dukemagic

Pooh-Bah

Join Date: Jul 2006 Posts: 4,899

Quote:

Originally Posted by MrWookie

Are you baking them or frying them?

Baking, but I ended up just calling the host and asking if I could use their oven. I didn't really have time to cook them at home, heh. Heading on over now!

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02-05-2012 , 07:11 PM

#181

knivesout

hot gay mess

Join Date: Jul 2009 Posts: 5,274

Quote:

Originally Posted by Dids

Also making a carrot and rasin slaw.

I would say this is fail but I've got Pizza Hut on the way so I can't judge.

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02-05-2012 , 07:13 PM

#182

MtnKl11

journeyman

Join Date: Nov 2009 Posts: 373

Another quick question about the Sriracha wings (baking them). Did I understand correctly, that after baking them in the oven and adding the Sriracha sauce, I serve them immediately? No finishing in the oven after adding the sauce?

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02-05-2012 , 08:48 PM

#183

Cyluscylus

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Join Date: Aug 2009 Posts: 2,578

Quote:

Originally Posted by 27offsuit

just got this recipe from a friend who always brings it. instead of canned chicken, i'm using some herb roasted chicken from earlier in the week. i'll try to post something later.

this stuff is ridiculous.

Just made this, everyone loved it

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02-05-2012 , 09:00 PM

#184

MtnKl11

journeyman

Join Date: Nov 2009 Posts: 373

Sriracha wings confirmed nuts for the nth time.

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02-05-2012 , 09:30 PM

#185

Dids

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Quote:

Originally Posted by Dids

I've got country ribs in the crock pot. Added a packet of instant spiced cider to the sauce this time.

Also making a carrot and rasin slaw.

ALL FOR ME TO EAT.

The slaw is really vinegary, so cuts the richness of the pork a lot. The bbq sauce started with Sweet Baby Rays and had a lot of nom nom nom added do it. I've made this for the Super Bowl more years than not, and I think this was my best sauce ever.

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02-05-2012 , 10:37 PM

#186

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,144

looks terrible

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02-06-2012 , 12:02 AM

#187

knivesout

hot gay mess

Join Date: Jul 2009 Posts: 5,274

yeah that slaw looks like something prisoners would eat...do not want

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02-06-2012 , 12:08 AM

#188

kioshk

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plenty of Kahlua to wash it down though.

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02-06-2012 , 12:11 AM

#189

Dids

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ALL THE MORE SLAW FOR ME.

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02-06-2012 , 04:25 AM

#190

I_AM_EVIL

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Carrot and raisin salad really isn't that bad if you don't eat too much.

Dids, try it with a little cayenne pepper powder. Don't go over board with it b/c you don't want it to over power the other flavors.

A really good version is a Moroccan style.

http://www.yummly.com/recipe/Carrot-...yle-Recipezaar

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02-06-2012 , 07:48 AM

#191

Bloop

adept

Join Date: Aug 2004 Posts: 912

I tried the Sriracha wings and can only add to the rest of the thread that they are the absolute nuts. Everyone loved them.

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02-06-2012 , 09:24 AM

#192

JayTeeMe

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Quote:

Originally Posted by MrWookie

These wings.

These sauerkraut balls with this dip

And then whatever else people bring

Made. Big hit. (Lots of work tho)

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02-06-2012 , 12:09 PM

#193

27offsuit

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haha went to someones house for first half and usurped the **** out of their menu, leaving it most ignored until dip was gone.

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02-06-2012 , 12:36 PM

#194

Zimmer4141

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Does everybody ITT who made the Sriracha Wings have a deep fryer at home?

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02-06-2012 , 12:39 PM

#195

27offsuit

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just put oil in a pot.

i've made both variations and the deep fried ones are way better.

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02-06-2012 , 12:47 PM

#196

MtnKl11

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Join Date: Nov 2009 Posts: 373

Quote:

Originally Posted by Zimmer4141

Does everybody ITT who made the Sriracha Wings have a deep fryer at home?

I just baked them in the oven. Fried would obv. taste somewhat better, but I never fry anything so I haven't developed at taste for fried things.

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02-06-2012 , 01:11 PM

#197

offTopic

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Quote:

Originally Posted by Zimmer4141

Does everybody ITT who made the Sriracha Wings have a deep fryer at home?

I've made them in a Dutch oven as well as another heavy-bottomed pasta pot. Both work fine. One time I totally spaced out and forgot about the pre-cook step in the oven. Spectacular. (I currently have a gas stovetop, too)

Neither of us are big fans of cilantro, so I usually leave that out, but I had recently made some pomegranate molasses and that adds a nice flavor to the sauce.

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02-06-2012 , 01:56 PM

#198

Tyler Durden

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Join Date: Dec 2002 Posts: 15,299

27, the problem I had with your dip is that once it hardened it became impossible to pierce with a chip/cracker.

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02-06-2012 , 02:04 PM

#199

27offsuit

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protip: i reinsert dip into oven 1-2 times during the hour it is actually there.

also, if that is not feasible i just pull the hard cheese lid off and scoop up the red hot chicken and philly cheese goodness.