Fried Chicken with Sweet Sriracha Sauce
Our grape jelly-infused, sticky chicken wing sauce, with a tantalizing dose of sriracha, is a flavor explosion that will leave you craving more. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost.
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!