Recipe: Sriracha Buffalo Chicken Sliders with Tangy Gorgonzola Sauce and Sprite Pickles

Tom Liddy over at DNAinfo.com seems to have stumbled onto a grand recipe idea here. Boneless skinless chicken breasts are cooked and shredded with a Sriracha buffalo-style sauce, and placed on toasted slider buns with a dollop of creamy yogurt mixed with Gorgonzola and fresh lemon zest. On the side are pickles made with Sprite that sound beyond intriguing; I can’t wait to try them.

If you’re a diehard chicken wing fan, and can’t think about buffalo sauce on anything else but wings, you can also check out my Honey-Sriracha Glazed Buffalo Wings recipe.

Sriracha Buffalo Chicken Sliders recipe [via DNAinfo.com]

The Sriracha Cookbook is finally here, and I want to share a few of the recipes with you! Honey-Sriracha Glazed Buffalo Wings are actually the first recipe I developed for the book, and so I thought it would be apropos that it be the first recipe I post here. (And with the Super Bowl right around the corner… who doesn’t want hot wings?)

Honey-Sriracha Glazed Buffalo Wings, The Sriracha Cookbook

• Vegetable or peanut oil, for frying
• 4 pounds chicken wings
• 1 cup (2 sticks) unsalted butter
• 2/3 cup Sriracha
• 1/2 cup orange blossom honey
• 2 teaspoons kosher salt
• Juice of 1 lime
• Chopped fresh cilantro, for garnish
• 2 tablespoons white sesame seeds, for garnish

Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2-3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.

Heat the oil to 350°F. Fry the wings in batches for 10-12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil–lined baking sheet) in the preheated oven until all the wings have been fried.

While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.

Reprinted with permission from The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2011 by Randy Clemens. Photographs copyright © 2010 by Leo Gong.

Sriracha Chicken Recipe

Check out this delicious recipe for Sriracha Chicken, written up by Kaitlin, the “Whisk Kid” (also quite the photographer!). Adapted from a Bon Appetit recipe for piri piri chicken, this version is baked (although you could easily grill it if you felt so inclined). Besides sitting in a cozy marinade of Sriracha AND Tabasco (plus garlic and other goodies!), it gets tossed with a glaze of butter, cilantro, garlic, lemon juice, and a touch more Sriracha sauce once it’s done cooking.

Sriracha Chicken recipe [Whisk Kid]
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