There is nothing like a big old plate of Sugar-Free Gluten-Free Sriracha Chicken Wings to put a smile on my face. In fact, wings are my go-to Saturday night dinner. If I’m feeling especially generous, I might make them for the whole family. But if I’m being honest, most times I wait until the boy goes to bed and it becomes a feast for the hubby and me. Throw in some celery sticks and a tall, cold glass of iced tea and I am a happy camper!
When I began removing all the processed foods from our pantry, I was very hesitant to let go of my Huy Fong Sriracha sauce. But as I read the ingredient label, I knew it had to go. Remember that most sriracha is fermented. Because I don’t have the patience to wait, I created a version that does not require the fermentation process. This sriracha sauce will last about 2 weeks in the pantry or much longer in the fridge. You can always make a big old mess of wings and use it up immediately.