Monday, June 13, 2016

Sweet Sriracha Chicken Wings with Pickled Vegetables

If you want an easy chicken wing recipe that requires no down time for marination, then these babies are what you are looking for. It's easy and delicious. You must have these with the pickled vegetables to cut the sweetness from the chicken wings. Enjoy!

Sweet Sriracha Chicken Wings (makes 4 servings)

  1. 3 lbs chicken wings (tips cut off)
  2. 2 TBSP grape seed oil
  3. 1/3 cup low-sodium soy sauce
  4. 2 TBSP Sriracha sauce + 1 tsp garlic chili sauce
  5. 3/4 cup agave sauce
  6. 1 tsp garlic powder
  7. 3 TBSP lemon juice + lemon zest
  • Preheat over to 400°
  • Oil the chicken wings and bake for 15 minutes in a baking pan
  • Combine the next 4 ingredients in a bowl, and pour sauce over the baked chicken wings
  • Lower the heat to 375° and bake uncover for an hour, flipping the wings over at the half way mark. The sauce should be thick and caramelize
  • Remove from oven and let cool for 10 minutes. Add the lemon juice and lemon zest over the chicken wings. Serve with pickled vegetables and rice.

Pickled Vegetables (makes 4 serving)

  1. 3 cucumbers, cubed
  2. 4 shallots, cubed
  3. 5 carrots, cubed
  4. 2 thai or birds eye chili
  5. 2 garlic cloves
  6. 2 tsps kosher or sea salt
  7. 1 cup white vinegar
  8. 3/4 cup sugar
  9. 1 cup water


Wash the vegetables and placed the chopped vegetables in a mixing bowl and sprinkle with salt to make it crispier. Set aside and let it sit for 5 minutes.

Heat the vinegar, salt, sugar, and water together until the sugar dissolves. 

Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. You can eat these after a couple hours of pickling.

Sunday, June 5, 2016

We went to our friend’s Super bowl party, and they made these delicious chicken wings. When I took a bite of it, I presently surprised by the crunch of the coriander seeds and really enjoyed it. It took the chicken wings to another depth of flavor. Enjoy!

Spicy Sriracha Coriander Chicken Wings

Serves 10
·        10 pounds chicken wings, split
·        1/4 cup coriander seeds, crushed
·        1 teaspoon cumin seeds, crushed
·        1 teaspoon cinnamon
·        2 tablespoons kosher salt
·        1/4 cup extra-virgin olive oil
·        3/4 cup Sriracha chile sauce
·        1 1/2 sticks (12 tablespoons) unsalted butter, melted
·        1/2 cup chopped cilantro
·        Finely grated zest and juice of 3 limes
·        3 quarts vegetable oil, for frying

1.     In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
2.     Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
3.     In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
4.     Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.

Have you been to a steak house called Houston's? They have the best prime rib and Hawaiian rib eye. My fiance and I had our first date at Houston's, and we made it our ritual to visit Houston's every year on our anniversary. However, we made these Hawaiian rib eye, and OMG tasted exactly like Houston's rib eye. Now I will not be ordering the rib eye at Houston's no more! 

Copycat of Houston's Hawaiian Rib eye 

  • 2 thick cut rib eye steaks
  • 1cup low sodium soy sauce 
  • 2 garlic cloves, minced
  • 12 cup brown sugar
  • 6 ounces pineapple juice
  • 13 cup apple cider vinegar
  • 2 teaspoons fresh ginger, minced

  • mesquite charcoal (optional)

1.      Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it’s cooled, or to speed up the process, cover and place it in the fridge until it’s cool.
2.     Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge.
3.     20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
4.     Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes.