One surefire way to make something Asian is to add the ever popular rooster sauce. Sriracha buffalo wings are stupidly easy to make with just 3 simple ingredients (not including the chicken).
Seriously, who doesn’t love chicken wings? Our other favorite 3-ingredient chicken wing are these Vietnamese Lemons Chicken Wings.
Especially in the air fryer, they take no time at all.
If you don’t have an air fryer yet, here is what you should know before buying one.
What are American Buffalo Wings?
Classically buffalo wings are deep fried until golden brown, then tossed in butter and Frank’s Red Hot Sauce.
They are served with celery (and/or carrot) sticks and blue cheese (or sometimes ranch) dressing for the dipping sauce. You get a cooling effect from the creamy dressing.
Frank’s Red Hot Sauce
For some reason the de facto hot sauce for buffalo wings is Frank’s. Is that true?
The original recipe contains 1/2 c hot sauce to 1/3 c butter.
What are Sriracha Buffalo Wings?
Sriracha buffalo wings are:
- Fried in the air fryer because you’re not heating up a deep fryer.
- Marinated with cajun spice mix before frying (because you miraculously have it in the cupboard).
- Tossed in equal parts grassfed butter and sriracha sauce after cooking (because it feels healthier if it’s grassfed butter).
- Served by themselves, so you can appreciate the sriracha (and you’re not expending any more energy than that to eat).
The Hot Sauce that Rules the Roost
Sriracha sauce was once only found in select hole in the wall Asian restaurants. Now it is everywhere. What exactly is it?
It is modeled after a Thai sauce (from the town of Sri Racha in Thailand) and founded made by a Vietnamese immigrant in America.
It is so popular that the de facto Asian hot sauce is now sriracha sauce, aka Rooster Sauce because of the rooster on the logo.
How to Make Sriracha Buffalo Wings
Step 1: Marinate with Cajun seasoning
Separate the chicken wings at the joint into the drummettes and wings. The wing tips can be saved for stock.
Toss the wings with Cajun seasoning. Let sit for up to 3 days in the fridge.
The longer it’s marinated, the deeper the seasoning penetrates through to the meat, so you don’t just have flavor on the outside and tasteless meat on the inside.
Step 2: “Fry”
Put into a single layer in the air fryer. Cook at 380 degrees for 13 – 15 minutes depending on how large your wings are.
If you don’t have an air fryer, these can be deep fried or cooked in a 375 degree oven for 30-40 minutes on a rack lined sheet pan in the oven.
The wings should be crispy to the touch when done. They’re not totally crispy though because they have not been coated with any flour or starch.
Step 3: Toss with Sriracha Butter
While the wings are cooking, melt the butter in the microwave. Mix in the sriracha sauce.
Once out of the oven, put the wings into a bowl and toss with sriracha butter.
Serve hot. Marvel at how wonderful the air fryer is at not making a mess in your kitchen.
Sriracha Buffalo Wings
- 1 lb chicken wings separated at the joint into wings and drummettes
- 1 Tb cajun seasoning
- 1 Tb sriracha sauce
- 1 Tb grassfed butter
- Marinate chicken wings with cajun seasoning for 15 minutes and up to 3 days. The longer the better to penetrate more deeply inside the wings.
- Put chicken wings in air fryer for 13 - 15 minutes, depending on how big your wings are. The juices should run clear when pricked with a knife. If juices are still pink, put back into the air fryer for a few more minutes.
- While the wings are cooking, melt the butter in the microwave. Stir in the sriracha sauce.
- Remove from air fryer and toss with sriracha butter. Serve hot.
P.S. Do you love hot sauce and butter? Please spread the Asian ♥ and share!