Confession time: I’ve never actually eaten a traditional Buffalo Wing. For one thing, there’s no getting around the fact that Buffalo Wings are traditionally made from little teeny birds’ wings, complete with hinges and bends and all that. Secondly, I don’t much care for sticky fingers.
But when I saw Randy Clemens’ recipe for “Honey-Sriracha Glazed Buffalo Wings” (The Sriracha Cookbook, p40), well, something just came over me. Sweet, spicy, sticky and kinda crunchy–I WANTED these bad.
What better day than Valentine’s to make something red hot and yummy? The original recipe calls for chicken wings (no der), butter and honey–all vegan no- nos. Since I planned to use Gardein Seven Grain Tenders in place of the nice birdy pieces, I decided to skip the butter step entirely. At just 1.5g fat per two tenders, these whole grain treats are crunchy, not greasy and they soak up the sauce so, so nicely, without getting soggy in the least.
As for the honey, I had brown rice syrup on hand, but figured Sriracha needs something a little more subtle, something with sweetness, but not a distinct flavour that could clash with our garlicky-hot superstar. So I got me some Agave Nectar: sweet, sweet cactus juice. Works like a charm and I figure this is because cacti love heat. So give the cacti some heat and then take some for yourself.
We served these wrapped in warm flour tortillas amid mounds of super fresh pico de gallo and mexican corn and rice. Amazing! But I’m making more tomorrow to enjoy all on their own. So easy and so delicious, I’ll never fret over sticky fingers again. Now, does anyone have a recipe for vegan blue cheese dressing?
- 1 package Gardein Seven Grain Crispy Tenders, or your favourite commercial crispy chick*n product
- 1/2 cup Sriracha Hot Chili Sauce
- 1/4 cup Agave Nectar
- 1/4-1/2 tsp sea salt
- 1/2 lime, juice from
- sesame seeds and cilantro, for garnish, should your tender heart desire
1. Cook your crispy chick*n according to package directions.
2. While your tenders are crisping, heat Sriracha, Agave Nectar, salt and lime juice in a medium sauce pan over low heat. Heat until a little bubbly and keep warm until your tenders are ready to emerge from their oven-y sojourn.
3. Remove sauce from heat and add tenders to pan. Toss until completely drenched and sticky good. Serve immediately.