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Sriracha Buffalo Wings

Ultimate, Super Simple Game Day Wing Recipe

· Recipe,buffalowings,superbowl

This recipe is so SIMPLE and so DELICIOUS. Whether you're into the sport or the buffet table, whip up a quick batch of Sriracha Buffalo Wings and this Sunday will be a success.
Today's post has nothing to do with Food Waste, but, I can promise that no matter how many of these you make, there won't be any leftovers to worry about!

Toss wings with salt, pepper and oil. Roll lightly in rice flour. Separate on a lined pan!

Bake - HOT! Oven at 475 degrees to mimic the texture of frying. Flip once to brown evenly.

Meanwhile, melt butter, whisk in Sriracha and soy sauce.

Toss hot wings with smooth sauce.

Gently turn to coat well.

Whip together all ingredients for dip. Feta or Blue Cheese works well!

Plate with veggies and dip. Have napkins on standby!

One last glamour shot. You're making these right?!


1 pound of wings will serve about 3-5 people, depending on those people. 1 pound of wings also serves just my brother, so, assess your crowd wisely. This recipe can be doubled, tripled or quadrupled with straight multiplication.


1 pound of chicken wings/drumettes

2 Tablespoons canola oil

1 teaspoon salt

1/2 teaspoon crushed black pepper

1/2 cup rice flour (worth the purchase, it makes anything crispy and is GF! but you could sub half as much AP flour)

1 stick of butter (1/2 cup)

1/3 cup or sriracha (can sub any other hot sauce, but why would you do that?)

1 Tablespoon soy sauce

Pinch of salt

Pinch of sugar

Dipping Sauce

1/2 cup sour cream or greek yogurt

1/2 cup mayo

1/4 cup buttermilk or sub whipping cream

1/4 teaspoon salt

1/2 cup crumbled blue cheese or crumbled feta

2 Tablespoons chopped chives, scallions, parsley, oregano, basil, or whatever you have and like


  • Line a baking sheet and preheat the oven to 475 degrees.
  • Dry wings with a towel, then toss with salt, pepper and oil. Sprinkle and gently toss with flour, you want to sprinkle it across so it doesn't clump up with the oil and turn to paste. Don't forget if using AP flour instead of rice flour to decrease by HALF since its clumpier.
  • Spread wings on a baking sheet (or sheets) so have lots of room in between each other. This is super important to mimicking a fried texture.
  • Bake for about 12 minutes, then flip once and bake for another 4-5 minutes until cooked through and nicely browned. Repeat with other batches if cooking lots of wings. 
  • Meanwhile, melt butter in a pot.
  • Whisk in hot sauce until its smooth. Add other sauce ingredients and whisk. Set aside.
  • When wing are out of the oven, use a large bowl and toss together to coat well. Transfer to your serving platter and scrape the extra sauce overtop. Don't skimp!
  • Also, while the wings are cooking make the sauce. Whisk everything together in a large bowl. Crush up and incorporate the chunks of cheese as much or as little as you desire. I like it a little chunky. If you want it totally smooth - simply make this in a food processor.
  • Wings can be reheated in a hot oven on a baking sheet, but they are so amazing when freshly made, just eat a few more today instead :)
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