My husband will eat the whole batch… about 20 wings so I’m pretty sure he means it when he says my buffalo wings are the best ever. At least they were. That’s when I was using this super amazing coconut sriracha by Marion Grasby. It was so good and made the perfect sauce for buffalo wings. I had initially bought a case of it from Walmart so didn’t think much about it for some time…
Then the unthinkable happened. The lovely maid Marion stopped distributing it in the US. I panicked! I had no other options. Nothing on the market came close so, naturally, I had to copycat the recipe. After all, how hard can it be to put 7 simple ingredients together and get at least close to her sauce?
Marion’s sauce had sugar, water, vinegar, coconut milk, red chili pepper, salt and garlic. I experimented about 2 months ago and the results were ok but not enough to call it a copycat. BUT, when I tried again yesterday….. OH MAN! I nailed it. So, I’m going to share it with you. One thing you must keep in mind is I usually don’t measure to the exact cup or spoonful so I’ll do my best to give you the closest measurements I can.
Copycat Coconut Sriracha Sauce
Thank you Marion Grasby!
Ingredients:
About 2 cans coconut cream (or 1 can coconut cream + 1 can coconut milk.)
1 cup water
1/4 cup sweet chili sauce
1/2 cup chili garlic sauce
1-2 tsp dried red pepper flakes
salt to taste
Method:
Over medium-high heat a 10″ cast-iron skillet. Toast the red chili flakes just until they begin to let off their aroma. Add the water slowly, coconut milk/cream and both the chili sauces and bring to a boil being careful not to cause a reaction in the pan that sends hot yumminess all over your stove and you. That pan gets HOT!
Now, stir for about 5 minutes while it bubbles and the flavors incorporate.
Voila!
The recipe makes enough to fill a 1 quart mason jar plus.
To make the wings
Defrost about 20 wings in a large bowl. Pour approximately 1 cup sauce and stir the wings around to be sure they have all that yummy, spicy sauce slathered all over them.
Start that fire in the barbecue or smoker and follow the usual directions for such types of fired up goodness. I get mine at about 250ºF and smoke them with hickory for about 30 minutes turning at least twice.
About halfway through toss the wings back into the bowl and mix them up again to cover with what’s left of the sauce in the bowl.
Place them back on the fire to complete the cooking process.
Serve them with your favorite dipping sauce! My husband likes ranch dressing.
Makes about 20 wings but I promise you that won’t be enough so may I suggest you double the batch.
Let me know if you tried this recipe by commenting below. And, as always, thanks for visiting and God bless!
“Who executes justice for the oppressed, Who gives food to the hungry.
The LORD gives freedom to the prisoners.”
Psalms 146:7, NKJV.