Honey Guava Sriracha Wings
| Serves | 12 |
|---|---|
| Ingredients | Chicken |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
Chef Doel Gonzalez
Spanglish
Durham, N.C.
Wings are always a crowd pleaser with sports fans, but maybe it’s time to take them in a different flavor direction. At Spanglish in Durham, N.C., chef Doel Gonzalez imparts a Latin-Asian twist with a soak in a zesty marinade. Then he glazes the wings with a blend of guava paste, barbecue sauce, honey and Sriracha and bakes them until the sauce caramelizes.
Ingredients
Marinade
2 cups grapefruit juice
1 bottle wheat beer (optional)
½ cup mesquite liquid smoke
½ cup Sriracha
¼ cup apple cider vinegar
¼ cup clover honey
2 tbsp. salt
2 tbsp. sazon seasoning
1 tbsp. onion powder
1 tsp. oregano
1 tsp. garlic powder
1 tsp. paprika
4 lb. chicken wings
Honey Guava Sriracha Sauce
1 tsp. unsalted butter
1 tbsp. minced garlic cloves
1 tsp. red pepper flakes
2 cups water
28 oz. guava paste in brick form
1 cup barbecue sauce
2 tbsp. honey
2 tbsp. Sriracha
Steps
1. For marinade: In large shallow bowl or hotel pan, whisk together all ingredients except wings until well blended. Add wings; toss or stir to coat with marinade. Cover and refrigerate overnight.
2. Prepare sauce: in large saucepan, melt butter over medium heat. Add garlic and pepper flakes; saute until fragrant.
4. Stir water into saucepan; bring to a boil. Meanwhile, cut guava paste into small cubes. Stir into boiling water and cook until guava is melted.
5. Reduce heat to medium-low; stir in barbecue sauce, honey and Sriracha, mixing well. Simmer 1 hour or until mixture reduces and reaches desired thickness. Set aside.
6. Preheat oven to 375 F. Line baking sheets with foil; spray foil with nonstick cooking spray. Arrange wings in single layer on baking sheets. Bake 45 minutes or until internal temperature reaches 165 F., turning wings over after first 20 minutes.
7. Remove baking sheets from oven and coat wings with reserved guava sauce. Bake 10 minutes longer or until sauce caramelizes.
Photograph courtesy of Tabletop Media