Sraracha Chicken Nuggets

I’ve been fooling around with this recipe for the last couple of months. You can limit yourself to wings here, but I like the various chicken parts.


  • ¼ cup sraracha sauce
  • ½ stick butter
  • 2 tablespoons cider vinegar
  • 1 tablespoon minced garlic
  • 1 4-5 pound chicken; wings split, thighs cut in two, each half breast cut into 3-4 pieces (16-18 pieces total)
  • 2 tablespoons corn oil

Salt and pepper

  1. Heat oven to 375. Combine the sauce, butter, vinegar and garlic in a small bowl.
  2. Put the chicken in a large roasting pan, coat with oil, and season with salt and pepper. Roast for 20 minutes.
  3. Turn chicken over, baste, and pour off accumulated fat. Cook 15 minutes.
  4. Raise oven temperature to 450. Toss chicken in hot sauce mixture. Return to oven and cook 10 minutes. Serve hot or at room temperature.

These go really well with a glass of icy Taft Street 2011 Russian River Valley Sauvignon Blanc.