Baked Sriracha Buffalo Wings w/ Lemongrass Ranch

I decided to make this recipe because we were planning on watching the 49ers game at home and I wanted to pretend we were at a sports bar with sports bar food.  But, being me, I tried to look for healthier alternatives to the typical deep-fried method of making wings.  So, I chose to steam the wings to cook them, bake them to crisp them up, and make my own healthy ranch sauce with a Vietnamese twist (lemongrass!).  It definitely took a lot longer than expected and we were kind of on a time crunch, so we took some short cuts (e.g., bagged veggies, not separating the drumstick from the wing) that you all can follow or do the long way.

Just as a disclaimer, I put a smaller amount of Sriracha than I actually used, just in case some people can’t handle spiciness very well.  Feel free to taste the sauce and add as much Sriracha as you want (I probably added another 1/4 cup).

Healthy Sriracha Buffalo Wings
adapted from Alton Brown’s recipe
(serves 4)

4 lb chicken wings
1/2 cup Sriracha hot sauce
1/2 cup unsalted butter
1 small clove garlic, minced
1/2 tsp salt

  1.  Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
  2. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
  3. Preheat the oven to 425 degrees F.
  4. Replace the paper towels with foil or parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
  5. While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with Sriracha and salt into a bowl large enough to hold all of the chicken and stir to combine.
  6. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Lemongrass Ranch Dip
adapted from Ellie Krieger’s recipe on
(serves 4)

1/3 cup nonfat plain yogurt, strained (or 1/3 cup Greek yogurt)
1/3 cup lowfat buttermilk or buttermilk substitute
3 tbsp mayonaise
2 tsp chopped lemongrass
1 tsp Dijon mustard
1 tsp onion powder
1/2 tsp garlic powder
1 tbsp finely chopped fresh chives
salt, to taste

  1. Combine all the ingredients in a medium bowl.  Add salt to taste.

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