These wings are unique and flavorful with the heat and flavor of sriracha with hints of mustard.
Mustard Sriracha Sauce
- In a bowl, whisk together mayonnaise, sriracha sauce, mustard, and water. Hold refrigerated until service.
- Steam chicken wings until an internal temperature of 165°F is reached. Cool completely, cover, and hold refrigerated for service.
- Set fryer to 375°F. For each serving, toss 1 pound of wings with 2 tablespoons of cornstarch until well coated. Fry until golden brown.
- Drain wings and place in a bowl. Toss with 1/3 cup of mustard sriracha sauce. Serve hot alongside extra sauce if desired.
Serve these wings with a soothing cool dip of sour cream, sliced scallions and Frank's RedHot Sweet Chili Sauce.
These chicken wings are also great baked, roasted, grilled and even braised - even if they are not "fried" they are fabulous and full of flavor!