Wings For the Holidays

What better thing to serve at holiday parties than chicken wings? Everyone seems to love them and with an air fryer, they’re as easy as can be.

These can be made in the oven as well if you don’t have an air fryer or convection oven–they just must cook a tad longer. An air fryer isn’t really a fryer per se. It’s essentially a super-powerful convection oven. Unlike a larger oven, the small space and a powerful fan reduce cooking time drastically and crisp food very nicely.

They can also be made in a conventional deep fryer. Just heat the oil to 350F/180C and cook for about 8 minutes.

Sauce Is The Key

The wings taste great even if you don’t coat them with sauce. You might want to make them plain and leave the sauce on the side for dipping.  I have a wide variety of wing recipes where you can do the basic cooking then serve with several sauce choices.

However, if you know that everyone really likes hot and spicy then by all means coat them with the sauce before serving. Sriracha is hot but it’s quite flavorful. My sauce recipe is for medium heat. If you only want a bit of zing, then reduce my amount of sriracha to 1 or 2 tablespoons. If you like things really hot, then increase the amount of the sriracha until you get the right amount of heat for you.

Yes, Cake Flour

Quite by accident, I found out that using cake flour as the base for the seasoned flour coating produced a much crispier coating. I really can’t think of the reason why unless it’s that cake flour is finer than all-purpose flour and it’s made from soft wheat.

If you don’t have any cake flour then don’t sweat it or even buy it if you have no other use for it. All-purpose flour will work well too.

The Recipe

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Honey Sriracha Wings

Yummy wings with a sweet sriracha sauce

Prep Time10 minutes mins

Cook Time25 minutes mins

Standing Time10 minutes mins

Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: air fryer chicken wings, chicken wing recipes, holiday appetizers, hot wing recipe, sriracha

Servings: 8

Calories: 312kcal

Author: Judith Hannemann

Ingredients

• 2 lbs chicken wings

Seasoned Flour:

• 1 cup cake flour preferred
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp hot paprika

Sauce:

• 4 tbs melted butter
• 1/2 cup honey
• 1/4 cup sriracha
• 1 clove garlic pressed or finely minced
• 1 tbs soy sauce
• 1 tbs fresh lime juice

US Customary - Metric

Instructions

• Mix seasoned flour ingredients in a large plastic bag; set aside.
• Cut tips off wings and discard. Separate wings at the joint. Place wing pieces in the bag of seasoned flour and shake to coat.
• Oven Method: Preheat oven to 400F/200C. Line a large baking sheet with parchment and lay wings on sheet. Bake for 30-35 minutes or until cooked through and crispy.
• Air Fryer Method: Follow instructions for temp and time in https://bakeatmidnite.com/easy-air-fryer-wings/
• Mix all sauce ingredients in a large bowl. Add cooked wings and toss to coat.

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 30g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 711mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Vitamin A: 277IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg

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Slow roasting these pork chops lets the flavor of the sauce infuse in the meat.

This was originally a recipe for chicken wings that was on Cooking.com.  I liked the sound of the sauce and thought it would go well with pork.

I used thickly cut pork loin chops here because that’s what I had but this would be perfect for those less-expensive country-style ribs.  Reason being, due to the slow roasting, you need a bit of fat and marbling.

Slow roasting infuses flavor

My chops were tasty because I watched them closely so they didn’t overcook.  If you’re using a loin chop, I’d definitely advise you to keep an eye on them too as they’re apt to be a bit dry if overcooked.

The sauce reduces to a flavorful gravy that has a bit of bite to it because of the sriracha.  If you want more of a kick, add an additional tablespoon of it to the sauce. I believe that is the secret to the fine flavor of the sauce. Even though sriracha sauce is hot, it has a wonderful flavor.

I served this with a simple jasmine rice–which was perfect!

Slow Roast Pork Chops

• 4 thick pork chops, preferably bone-in or country-style ribs
• 1 cup cola
• 2 tbs vinegar
• 2 tbs soy sauce
• 1 tbs sriracha hot sauce
• 1 tsp garlic powder

Preheat oven to 325 degrees F. You will need a totally oven-proof skillet, preferably non-stick. If you don’t have one, sauce may be poured off to a small saucepan to reduce.


In a small bowl, mix all ingredients except pork chops/country ribs.


Place chops/country ribs in the skillet.  Pour sauce over chops.


Roast for approximately 45 minutes, or until pork tests done with a meat thermometer (160 degrees F).


Remove from oven and reduce sauce in the same skillet (or pour off–see first paragraph of directions) until sauce is reduced by 50%. Spoon sauce over pork.


Serves about 4.

Slow Roast Pork Chops

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