Sriracha Fig Jam Wings: Is there anything better than sweet and heat meets meat? Mmmmmmm!! I let my chicken wings marinate all day, coated first in a dry Sriracha seasoning and then slathered generously in a blend of fig preserves and more Sriracha seasoning! Then, this evening baked them to perfection at 375*F! Soooo yummmmm!
If you can’t find dry Sriracha seasoning in your local grocery store yet, no worries, you can buy it online, here at this link, and have it delivered to your door! It’s still new to me, but I’m loving experimenting with it. Having the option to add Sriracha flavors into recipes without adding extra moisture is fantastic!
Side note: I’m a bit of a jelly snob, I think. I am drawn primarily to local, artisanal jams and jellies that aren’t widely available in big box stores. Peach/Lavender Preserves, Strawberry/Jalapeño Jam, and Blackberry/Habenero are a few of my faves. And fig. As much as I love the fig preserves that I buy, I’d been searching for a fig preserve that was amped up a bit. This dry Sriracha seasoning is my answer! I mixed a few spoonfuls into my fig preserves and SUCCESS!! DIY Sriracha Fig Preserves is now among my faves for everyday use! Mmmmmm!!
~Amber Hamilton Henson
So, I found this amazing recipe. Rather, it’s creator found this blog via WordPress. I, then, found the Nerdsteak.com site and this recipe for Sriracha Brussel Sprouts. Readers, I don’t know if you know or not, but WordPress is its own neat community these days! When I first started blogging a year and a half ago, I always felt like I was talking to myself, but finding other blogs to read and realizing that others find this blog is pretty cool, now!
As soon as I saw his recipe, I knew I had to make it! I couldn’t find the exact spice blend that he uses at my local grocery store (I’ll look into buying it online; it looks like a cool brand of spice products), so I used what we, in this house, refer to as “Rooster Sauce.” It is the Huy Fong Foods SRIRACHA. The results were incredible!! AND, it was super easy to make!!
Cut Brussel sprouts into halves or quarters
Coat in olive oil, tossing in a bowl
Drizzle and coat in Sriracha in the same bowl (1/2 cup or so)
Spread onto baking sheet and add s&p, to taste
Bake at 350F for about 20 minutes
Stir in more Sriracha and coconut (1/2 cup or so) and almond slivers (1/2 cup)
Return to oven for an additional 5-8 minutes!
Pics: (click on photos to enlarge)
I served lamb meatballs with these Sriracha Brussel Sprouts tonight and LOVED it!
~Amber Hamilton Henson
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