Hot Sauce Chicken Wings are surely the best snack for the weekend. These chicken wings are a flavor bomb, decadent and totally addictive in a positive way. You surely can’t stop at one! That is why I make them in large batches even for two of us. This hot sauce chicken wings recipe is certainly one of those easy chicken recipes that you want to bookmark for the cocktail parties or casual get-togethers. Serve them with a cooling dip to even the heat of the hot sauce.
What is so special about these Chicken Wings? It is the hot sauce that makes them finger-licking good. This brand new hot sauce is via none other than my favorite brand Bira 91 . And I must confess this sauce is going to be a total game changer when it comes to the flavor profile of the dishes. It is obviously hot, novel and the best so far I have tasted in the market. I usually make these chicken wings with a homemade amalgamation of sauces. But this time Bira 91 hot sauce reduced my ingredient list to almost half of the original. And the end result was beyond gratifying.
The Hot Sauce Chicken Wings are not my usual quick chicken recipes but they are definitely among the easy ones. The good part of this recipe is there is no advance preparation work required. Neither marination nor any chopping. All you need to do is marinate the chicken wings on the spot and bake immediately. And I must tell you these are actually crunchy chicken wings. So much more healthy than the deep-fried ones. With the touch of magical hot sauce, they transform into glorious hot stuff.
And in case, you are wondering what is the right way to enjoy the best chicken wings. You have to dig in with all your five fingers. That is the only way to truly devour a chicken wing. Don’t forget to dip chicken wings in a creamy and cooling dipping sauce. All washed down with a copious amount of beer. This is the only explanation in my food dictionary of how to enjoy hot sauce chicken wings.
Ingredients
- ▢ 1 kilogram chicken wings
Ingredients for the Marinade
- ▢ 4 tablespoon corn flour starch
- ▢ 1 teaspoon baking powder
- ▢ Salt to taste
- ▢ 1 teaspoon black pepper
Other ingredients
- ▢ 1 tablespoon fine chopped garlic
- ▢ ½ tablespoon fine chopped red chilli
- ▢ 1 tablespoon soy sauce
- ▢ 1 tablespoon honey
- ▢ ¼ Cup Bira 91 Hot Sauce buy it here
- ▢ Salt to taste
- ▢ 1 tablespoon cooking oil
Instructions
- Wash and clean the chicken wings. Pat dry the chicken wings with a clean kitchen towel.
- Combine corn flour, baking powder, salt and pepper in a large bowl. Set aside.
- Preheat oven at 200 degree Celsius.
- Coat each chicken wing nicely with the marinade.
- Arrange a cooking rack over the baking sheet. Place chicken wings in the rack.
- Bake for 40 - 50 minutes or until chicken is nicely cooked and crisp.
- Just before the wings are about to get ready start preparing the sauce.
- Heat oil in a wok or frying pan. Stir fry garlic and red chilli for a minute.
- Add the soy sauce and stir fry for a second.
- Next, add the Bira 91 Hot Sauce and honey. Stir to combine. Season with salt to taste.
- Pour this hot sauce over the baked chicken wings and toss nicely to coat each piece with the sauce.
- Serve Hot Sauce Chicken Wings immediately garnished with spring onion greens.
Recipe Notes:
We follow a strict NO SPAM Policy
Hot Sauce Chicken Wings
Ingredients
- 1 kilogram chicken wings
Ingredients for the Marinade
- 4 tablespoon corn flour starch
- 1 teaspoon baking powder
- Salt to taste
- 1 teaspoon black pepper
Other ingredients
- 1 tablespoon fine chopped garlic
- ½ tablespoon fine chopped red chilli
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ¼ Cup Bira 91 Hot Sauce buy it here
- Salt to taste
- 1 tablespoon cooking oil
Instructions
- Wash and clean the chicken wings. Pat dry the chicken wings with a clean kitchen towel.
- Combine corn flour, baking powder, salt and pepper in a large bowl. Set aside.
- Preheat oven at 200 degree Celsius.
- Coat each chicken wing nicely with the marinade.
- Arrange a cooking rack over the baking sheet. Place chicken wings in the rack.
- Bake for 40 - 50 minutes or until chicken is nicely cooked and crisp.
- Just before the wings are about to get ready start preparing the sauce.
- Heat oil in a wok or frying pan. Stir fry garlic and red chilli for a minute.
- Add the soy sauce and stir fry for a second.
- Next, add the Bira 91 Hot Sauce and honey. Stir to combine. Season with salt to taste.
- Pour this hot sauce over the baked chicken wings and toss nicely to coat each piece with the sauce.
- Serve Hot Sauce Chicken Wings immediately garnished with spring onion greens.
Notes
Cauliflower Rice Pilaf is an Indian style vegan, gluten-free, keto and a paleo friendly dish. This Indian Cauliflower Rice Pilaf is 100% healthy and loaded with the benefits of a superfood spice – turmeric. Ready in approximately 30 minutes, this pure vegetarian pilaf is one of our recent favorite quick and easy dinner recipes.
My cauliflower pilaf is loaded with all the delicious Indian flavors you expect in a pilaf (fried onion, cashews, spices and fresh peas) and it is guaranteed deliciously delicious.
In India, we love our basmati rice to the core. And needless to say, it is the staple diet for most of the Indians. I was little apprehensive about trying this brand new alternative to rice – the cauliflower rice. Because I have grown up eating cauliflower only in curries or stir fry or stuffed flatbread aka paratha. But not as a complete dish on its own. The Indian cauliflower rice pilaf changed my perspective about this low carb new age rice.
What Is Cauliflower Rice?
When the whole cauliflower head is grated manually or pulsed in a food processor the end result is small rice grain or couscous like tiny bits. That my dear friend is rice prepared with cauliflower. Or I must say cauliflower rice is the new name of the grated cauliflower. Why rice? Because this grated cauliflower can be used as a fantastic substitute for rice in most of the dishes.
How To Make Cauliflower Rice?
Cauliflower Rice can be prepared in a food processor or a manual box grater. How? Simply, remove the thick and green stems from the cauliflower. Cut the cauliflower head into florets. If you are using a food processor , pulse them for less than a minute. We don’t need very fine granules of cauliflower. A bit of rice size cauliflower granules are just perfect to make any dish. Else, you can shred the whole head of cauliflower using a manual grater . But use the bigger holes of the slicer to grate the cauliflower.
What To Prepare With Cauliflower Rice?
There are endless possibilities to make dishes using cauliflower rice. You can easily use it instead of regular rice in these everyday rice recipes – lemon rice , mushroom matar pulao and pineapple fried rice . Serve it with a cooling raita and a fresh salad for a low carb wholesome and nourishing meal.
In my opinion, cauliflower rice needs to be consumed the same day. The cauliflower just gets so overly cauliflower-smelling the following day. And the whole fridge starts stinking like anything. I don’t prefer preparing a large batch of cauliflower rice and storing for next few days. It is best to consume it fresh and fast.
At times, in life, you need a clean and detoxifying meal that is tasty too. Hence, Indian Cauliflower Rice Pilaf is my way to deal with all the April nourishment obligations.
Ingredients
- ▢ 1 medium-size whole cauliflower
- ▢ 1 large-size onion sliced
- ▢ ¼ Cup green peas
- ▢ 2 tablespoon sliced cashew nuts
- ▢ 1 bay leaf
- ▢ Salt to taste
- ▢ 1 teaspoon turmeric powder
- ▢ ½ teaspoon red chilli powder
- ▢ 2 tablespoon cooking oil
- ▢ Juice of half a lemon
Instructions
- Remove the green stem of the cauliflower.
- Soak it in salted lukewarm water for 5 minutes. Pat dry.
- Cut the florets of the cauliflower. Remove the thick white stems from each floret.
- Add half of the florets in a food processor or blender. Blitz for 30 seconds or till the cauliflower resembles fine rice or couscous. Repeat the process with the remaining florets.
- Transfer the cauliflower rice to a clean towel. Squeeze tightly to remove any excess moisture.
- Heat oil in a pan.
- Add bay leaf and the sliced onion. Fry the onion till they turn golden.
- Next, add the cashew nuts and fry for a second.
- Now add the green peas and fry till they are cooked.
- Season with salt and spices. Mix nicely.
- Add the cauliflower rice and stir to combine nicely.
- Cover and cook the rice for 5 - 10 minutes over low heat. Turn off the heat.
- Garnish Indian cauliflower rice with fresh coriander and drizzle lemon juice.
- Serve Indian Cauliflower Rice Pilaf with spring onion raita ( see recipe ).
Recipe Notes:
- Dry Cauliflower Rice: If your cauliflower rice is too wet, it can become soggy. Pat it dry with a clean kitchen towel before cooking, especially if using frozen cauliflower.
- High Heat: Cook over medium-high heat to mimic the quick stir-frying method used in traditional fried rice.
- Prep in Advance: Have all your ingredients prepped and ready before cooking to ensure a smooth process, as stir-frying is fast-paced.
We follow a strict NO SPAM Policy
