Game Day Just Got Sweeter…With a little heat
Get ready for Superbowl, any game day gathering or dinner night with a fried chicken (ours is gluten-free) recipe that’s sure to make you jelly – in the best way possible with sweet sriracha sauce! This sweet and savory dish features crispy, golden-brown chicken paired with a flavorful sweet sriracha sauce fused with grape jelly. Perfect for those with gluten sensitivities or anyone craving a new sauce for a classic favorite, this gluten-free fried chicken with sweet sriracha grape jelly sauce is an irresistible treat that will have everyone coming back for seconds. So, roll up your sleeves and have fun frying up a batch of this tender, crispy, crunchy chicken – your taste buds will thank you!
Done in Minutes
- Prepare the ingredients. Place ¼ cup of cornstarch in a sealable plastic bag. Mix the tiger nut all purpose flour or your preferred flour of choice, paprika, garlic and onion granulated powders, and salt in a large bowl, then transfer this mixture into the plastic bag. Beat two eggs in a bowl with a fork. Set aside
- Prepare the sauce. Bring the sauce to a boil, then let it simmer until it reduces to half its original amount, approximately 10 minutes.
- Prepare the chicken wings. Use a paper towel to pat the chicken wings dry and remove any excess moisture. Place the chicken wings (up to 8 at a time) in the cornstarch-filled plastic bag, seal the bag, and shake it to coat the wings. Remove the wings one at a time, tapping off excess cornstarch. Dip the chicken wings in the beaten eggs, tap to get rid of excess, and then place them in the flour mixture bag. Seal the bag and shake it to coat the wings. Remove the chicken wings one at a time, tapping off the excess flour.
- Preheat the cooking oil. Preheat your deep fryer or a large saucepan filled to 3/4 of its capacity with vegetable oil to 375°F. Once the deep fryer or large saucepan is preheated, reduce the temperature of the oil to 325°F and place the wings inside a few at a time. Avoid overcrowding the basket or pan. Fry the wings for about 8-10 minutes, turning them halfway to ensure even frying. The flour coat should turn golden brown The internal temperature of the chicken should be 165F. Use a digital thermometer to check that the internal temperature of the chicken reaches 165°F. Remove the wings and place them on a wire rack with a paper towel underneath. Let the wings rest for at least 5 minutes.
- Prepare the Glaze. If the sauce has reduced and thickened, add butter 1 tablespoon at a time, stirring occasionally. Let it simmer for another 5 minutes until it reaches a glaze consistency. Set the heat to the lowest temperature on your stove.
- Pour some of the sauce into the bottom of a large bowl and place the wings on top of the sauce. Gently turn the wings over with tongs to coat them with the sticky sauce, or use a pastry brush to apply the sauce. Sprinkle some chopped green onions on top and serve!
answers
My store only sells chicken wings with the tip. What do I do?
This may add another 10 minutes to your cook time but you may want to break down the chicken wing by cutting them at the joints. There shouldn’t be too much resistance as you cut down. You can discard the tip. Another way to do this (although we haven’t tried this) is to use kitchen shears at the end of the frying process and separate them. The only issue is this may not give you a consistent breading all around the wing but if you’re covering them with sauce, I’m sure many won’t complain!
At what temperature should chicken be cooked?
Check that the chicken is cooked to 165F (USDA) with a digital thermometer.
Can you use other jelly and sauce combinations to replace the sweet sriracha sauce?
You can do whatever you like! You could mix apricot jam and barbeque sauce if you like, as another recommendation. The world is yours!
My sauce came out too thick. What should I do?
You can salvage this, but do it before pouring it onto the wings. You want the consistency to pour off the spoon but still leave behind a coating. Add a TBSP of water (one at a time) until you get this consistency.
Fried Chicken with Sweet Sriracha Sauce
Equipment
- 2 Ziplock bags or medium bowls
- 1 Small bowl
- 1 Large bowl
- 1 Pair of Tongs
- 1 Medium sauce pan
- 1 Pastry brush
- 1 Digital thermometer
- 1 Wire rack with paper towel underneath
Ingredients
Fried Chicken
- 12 Chicken wings, deconstructed into pieces
- ⅓ Cup Corn starch
- 2 Eggs beaten
- 1 ½ Cup Tiger nut flour or preferred flour
- 1 ½ tsp Onion powder
- 1 ½ tsp Paprika powder
- 1 ½ tsp Garlic powder
- 1 ½ tsp Salt
Jelly Sriracha Sauce
- 18 Oz Grape Jelly jar
- ¼ Cup Sriracha sauce with chili garlic
- 4 TBSP Unsalted butter
Instructions
- Gather the ingredients. Place ¼ cup of cornstarch in a ziplock bag. In a large bowl, whisk together the flour, paprika, garlic and onion granulated powder and salt. Pour this into a ziplock bag. Beat two eggs with a fork in a bowl. Set aside
- In a medium saucepan, add the grape jelly and then the sriracha sauce. Boil sauce and then simmer until reduced to half the amount (about 10 minutes).
- While the sauce is reducing, pat the chicken wings dry with a paper towel to get rid of the extra moisture.
- Place the chicken wings (up to 6 at a time) in the cornstarch ziplock bag. Seal the bag and give it a good few shakes to coat the wings. Remove the wings one at a time, tapping off excess cornstarch.
- Coat the chicken wings in egg, tap to remove excess, and then place it in the flour mixture bag. Seal the bag and give the bag a good shake. Remove the chicken wings one at a time again and tap them to remove the excess flour.
- Preheat your deep fryer or a large saucepan filled to 3/4ths of it’s capacity with vegetable oil to 375℉/ 191℃.
- By now the sauce may have reduced and thickened. Add butter 1 TBSP at a time. Stir occasionally. Let it simmer for another 5 minutes until you get a glaze consistency. It should be able to pour (it’ll drip but still coat the spoon) and then thicken as it cools. Set the heat to the lowest temp on your stove.
- Once the deep fryer or large saucepan is preheated, reduce the temp of the oil to 325℉/163℃ and place the wings inside a few at time. Do not overcrowd the basket or pan. This should take about 8-10 minutes for small wings (cook until internal temperature 165℉), turning half-way to fry the wing, evenly. You’ll notice the breading turning golden brown.
- Remove the wings and set on a plate lined with a paper towel to absorb the grease. Use a digital thermometer to check that the internal temp is 165℉ (when the chicken is cooked). Let the wings rest for at least 5 minutes.
- Pour some of the sauce into the bottom of the bowl. Place wings on top of the sauce. Since the sauce is sticky, gently turn the wings over to coat them but we prefer to use a pastry brush.
- Sprinkle some green onion on and serve!
What do you Think of our Sweet Sriracha Sauce?
Drop us a comment down below if you made these! Looking for other Game Day recipes? Check out the recipes below:
Shredded BBQ Chicken Casserole
Leek and Bacon Dip
Apricot Cheese
Apricot Glazed Ribs
Roasted Red Pepper Bisque
Mozz Pockets
Gluten-free Jalapeno Poppers