It’s so true. This green topped bottle has been in my kitchen since before I was born, so I wasn’t sure why all of a sudden everyone is using it. But I guess because it is MAINSTREAM now. I’ve decided I should start trying out some of these Sriracha recipes.
I started out with the the Sriracha Wings, which were a huge hit! My next adventure? Sriracha salt. Mostly because these would be great gifts and a nice little topping to some simple meals.
I am sure you can find the measurements somewhere on pinterest, but I like to wing it. Maldon sea salt flakes, and enough sriracha to make a paste, but not too wet.
Mix it with some garlic powder, and it becomes a seasoning salt.
Spread it out on parchment paper on a cookie sheet. Stick it in the oven and turn it to 200F. When the oven reaches temperature, turn it off. Stick a wooden spoon to prop the door slightly, and leave it in the oven over night. The next day check it out. It should be dry. And probably stuck together.
Stick in a spice grinder, or food processor.
Grind it up as fine as you like it.
Then put it in a cute airtight jar, sprinkle it on everything. Spicy. salty, garlicky goodness.
Oh. My. God. I couldn’t have imagined that it would taste this good. Surprising really. Maybe because I don’t usually go for the traditional hot wings on wing nights, but these…yes. I haven’t made hot wings in awhile (I also have another hot wing sauce up my sleeve) and I wanted to try out this sriracha recipe because, well everything is better with sriracha, amirite?!
I marinated the wings over night in a mixture that had coriander, cumin, cinnamon and salt. Then the next day, I brought it to room temperature, baked it for 30 minutes, then deep fried them, and tossed them in the sauce.
That sauce. Oh that sauce. Melted butter, sriracha, lime zest, lime juice, cilantro. Yum. I haven’t written out measurements or anything because I was just whipping it up based off a Food & Wine recipe. I will be making it again and measuring out how I made it, but you can find their recipe here!