D5 Studio's video: Sweet Sriracha Wings Baon Fix

Another Sriracha recipe you’re going to love! Check out the instructions below: Sweet Sriracha Wings with Cheesy Bagoong dip Ingredients For the Wings - 1/2 kilo chicken wings, split at the joints, tips removed - Kosher salt and freshly ground pepper for seasoning For Sriracha Glaze - 5 tbsp unsalted butter - 1/3 cup honey, plus more for drizzling - 1/4 cup Sriracha - 1 tbsp soy sauce - 1 tbsp granulated garlic For Cheesy Bagoong Dip - 2 cups mayonnaise - 1/2 cup grated cheddar cheese or quick melt cheese - 2 cloves garlic, smashed and rubbed into a paste - 1/2 tsp bagoong - 1/8 cup calamansi juice - 1 tsp Sriracha * Yields 4 servings Instructions 1. Preheat toaster to the highest setting. 2. Bring 4 cups of water to a boil. Simmer chicken wings in low to medium heat until half-cooked (about 6-7 minutes). Drain well and pat dry. 3. Place wings on the oven tray, season with salt and pepper. Bake until brown and crispy for about 8 to 10 mins. 4. Sauce: Melt butter in a small pot over medium heat. Add honey, Sriracha, soy sauce and granulated garlic. Stir until it bubbles gently. Remove from heat and set aside. 5. Transfer wings into a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings into a serving platter and drizzle with more honey. 6. Cheesy Bagoong Dip: Combine all ingredients in a bowl. Adjust flavors as desired. Refrigerate for at least 1 hour, or until three days. Enjoy with sweet Sriracha wings! For more fun and fresh original content like this, go to www.tv5.com.ph/originals!