3. MIX together the flour, garlic powder, Old Bay seasoning, paprika, onion and salt in a small bowl.
4. PLACE chicken wings in a large bowl and coat evenly with the flour mixture. Cover the bowl and refrigerate for one hour.
5. HEAT the oil to 375° in a deep frying pan. The oil should be just enough to cover the chicken wings. Cook, remove the chicken from the fryer, drain on paper towels and in a bowl. Coat with sriracha sauce and serve.
WHAT IS SRIRACHA?
Sriracha, pronounced see-RAH-jah, is a Thai hot chili sauce. It is made from red chiles, distilled vinegar, garlic, sugar and salt; and is aged for three months or longer.
Unlike American hot sauces such as Tabasco, which are vinegar sauces that are infused with hot chiles, sriracha is primarily puréed chiles, making it a much thicker sauce.
The sauce is named after the coastal city of Si Racha in eastern Thailand, where it was first made and marketed. Different brands can be found in the Asian aisle of many supermarkets and in Asian groceries.
According to multiple sources, including an article in Bon Appétit, the sauce was made more than 80 years ago in by a local woman, Thanom Chakkapak. She initially made the condiment for her family, and then for friends, to enjoy with the local seafood (think of it as a much hotter counterpart to American cocktail sauce).
As is a common story in the specialty food business, they encouraged her to sell it commercially—and it became the best-selling chile sauce in Thailand. In 1984, Ms. Chakkapak sold her business to a major food company, Thai Theparos Food Products.
What’s the correct spelling: sriraja, si-racha, sriracha or siracha?
According to Andrea Nguyen, who wrote the article for Bon Appétit: Since Thailand does not adhere to one romanization system for Thai words, many variants have emerged, chosen by manufacturers who have created their own version of the original sauce.
However, the most commonly accepted spelling is sriracha.