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Spicy Sriracha Apricot Moose Wings: Your New Favorite Sweet & Tangy Canadian Chicken Wings

Experience a truly unique twist on a classic! These spicy chicken wings are enveloped in a bold Sriracha sauce, beautifully balanced with the sweet tang of apricot jam and the zippy kick of Dijon mustard. Prepare to be converted by this new Canadian take on buffalo wings – they’re irresistibly sticky, perfectly crispy, and bursting with flavor. (Jump straight to the delicious recipe!)

This past winter brought an unexpected, yet rather charming, visitor to our yard on several occasions: a curious, marauding moose. This magnificent creature seemed to have a particular fondness for wandering about, delicately nibbling on any tender branch tips that caught his eye. While his presence was certainly a spectacle, our fruit trees have unfortunately borne the brunt of his foraging, receiving a drastic and unscheduled pruning whether we liked it or not.

It reminds me of that classic old joke: “Where does a 1000-lb. gorilla sit?” The answer: “Wherever he damn well pleases.” Well, it turns out a 2000-lb. moose operates on a similar principle in our yard. He does whatever he damn well pleases, and short of building an impenetrable fortress, there’s absolutely nothing we can do about it! (It’s a familiar scenario; just like the persistent moose that decided to make my mom’s yard its home last year). There’s something undeniably Canadian about coexisting with such majestic, wild neighbours, even if they do take liberties with your landscaping.

I’ve made numerous attempts to capture a photograph of our antlered friend, but he’s proven to be quite elusive. Each time Raymond excitedly calls out, “Come quick! There he is again!“, I grab my camera with hopeful anticipation, only to find myself a moment too late. By the time I emerge, lens ready, the moose has invariably ambled off into the distance, leaving only freshly nibbled branches and perhaps, as was the case one audacious afternoon, a rather sizeable pile of droppings less than an arm’s length from our deck – a cheeky parting gift when we weren’t looking!

Coincidentally, the very day I was perfecting this recipe for Sriracha-sauced chicken wings was one of those missed photo opportunities with our elusive visitor. It felt only fitting, then, to bestow upon these delectable chicken wings a name that paid homage to our visiting Mr. Moose. Thus, “Moose Wings” were born, carrying a hint of Canadian wilderness and a whole lot of flavour.

Why Moose Wings? A Canadian Culinary Contender

Let’s be honest, flaming hot, spicy Buffalo Wings (named after the city of Buffalo, New York) have firmly elbowed their way into our global food culture. They’re a ubiquitous staple, gracing the menus of every pub, bar, and self-respecting diner. You’ll find them sold from bustling food trucks and vibrant food stalls, pre-prepared in the frozen section of every grocery store, and prominently featured in any recent cookbook showcasing barbecue or grilling recipes. The humble chicken wing has certainly achieved culinary stardom thanks to its Buffalo origins.

But if the hardy buffalo can cash in on all that fame and culinary notoriety, isn’t it high time the mighty, majestic Canadian moose gets its share of the spotlight too? Canada is known for its vast wilderness, its rugged beauty, and iconic wildlife. Our Moose Wings offer a distinct Canadian identity, a flavour profile that’s both robust and sophisticated, much like the landscape they represent. This isn’t just another wing recipe; it’s a celebration of bold flavours and a nod to our northern heritage.

So, move over Buffalo Wings – your reign has been long and celebrated, but Moose Wings are here to steal some of your glory. They offer a wonderfully different experience: a perfect blend of sweet and spicy, with a tangy depth that sets them apart. They’re sticky, they’re messy, and they’re utterly delicious – everything a great chicken wing should be, but with an unforgettable Canadian flair.

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Expert Kitchen Frau Notes for Perfect Moose Wings

Crafting these Sriracha Apricot Moose Wings is straightforward, but a few notes from the Kitchen Frau can help ensure your batch is absolutely perfect every time. Pay attention to these tips for the best results and effortless cooking.

For a Mustard Allergy or Preference: If you or your guests have a mustard allergy, or if you simply prefer an alternative, fear not! You can easily substitute prepared horseradish in place of the Dijon mustard in this recipe. The flavour profile, once blended into the sauce and cooked with the chicken, is remarkably similar, offering that crucial zippy, pungent kick that complements the sweetness of the apricot and the heat of the Sriracha. It’s a fantastic hack that maintains the integrity of the sauce’s complex taste.

Blender Alternatives for the Sauce: While an immersion (stick) blender makes quick work of creating a super smooth sauce, don’t let its absence deter you. You can absolutely still achieve a luscious, well-blended sauce without one. If your apricot jam has large fruit chunks, simply take a moment to pick them out, then use the smoother jam that remains. Alternatively, for a perfectly smooth consistency, you can push the entire jam through a large-mesh strainer or sieve. If you have a regular countertop blender, that works wonderfully too – just combine all the sauce ingredients and blend until completely smooth and emulsified. The key is to ensure all the flavours are thoroughly incorporated for an even taste distribution on your wings.

Sweet ‘n Spicy Moose Wings (Sriracha Chicken Wings) Recipe

These wings are incredibly addictive, offering a delightful balance of sweet, spicy, and tangy notes. They’re perfect for game day, a casual dinner, or as a show-stopping appetizer at your next gathering. The two-stage baking process ensures crispy skin and a beautifully caramelized, sticky sauce.

Ingredients:

2½ lbs. (1.2kg) split chicken wings (wing tips discarded), approximately 27-32 pieces
1 tablespoon olive oil
½ teaspoon fine sea salt
½ teaspoon black pepper, freshly ground preferred
½ cup (120ml) apricot jam, preferably a good quality jam with real fruit flavour
¼ cup (60ml) dijon mustard, for its distinct tangy and slightly spicy profile
2 tablespoons Sriracha sauce (or your favourite hot sauce, adjust to your preferred spice level)
1 tablespoon soy sauce (use gluten-free if necessary, adds umami depth)
1 tablespoon vinegar (apple cider or white vinegar works well, for tang and brightness)
toasted sesame seeds and sliced green onions for garnish, optional but highly recommended for visual appeal and an extra layer of flavour and texture

Instructions:

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to a robust 425°F (220°C). High heat is key to achieving crispy chicken wings. Line a large, rimmed baking sheet with parchment paper, ensuring the paper sticks up on all sides. This simple step is a game-changer: it prevents sticking, makes cleanup incredibly easy, and helps the sauce caramelize beautifully without fusing to the pan.

Step 2: Season the Chicken Wings

In a large mixing bowl, toss the split chicken wing sections with the olive oil, fine sea salt, and black pepper. Make sure each piece is thoroughly coated. The oil helps the skin crisp up, and the seasoning penetrates the meat, laying a flavourful foundation.

Step 3: First Bake for Crispiness

Spread the seasoned wings out in a single layer on the prepared baking sheet. Ensure there’s enough space between each wing for air to circulate, which is crucial for even crisping. Don’t worry about washing the mixing bowl just yet; you’ll use it again for the sauce. Bake for 30 minutes. This initial high-heat bake renders fat and crisps the skin, preparing the wings to absorb the delicious sauce.

Step 4: Prepare the Sticky Sriracha Apricot Sauce

While the chicken wings are baking, it’s time to whip up the star of the show – the sweet and spicy sauce. This is where the magic happens!

In a narrow, deep container (a 2-cup measuring cup works perfectly for this), combine the apricot jam, Dijon mustard, Sriracha sauce, soy sauce, and vinegar. Using an immersion (stick) blender, blend all the ingredients until the sauce is completely smooth and well-emulsified. Alternatively, if you don’t have an immersion blender, a regular blender will work just as effectively. The goal is a uniform, luscious sauce without any lumps, ensuring every wing gets an even coating of flavour.

Step 5: Sauce the Baked Wings

Carefully pour the freshly blended sauce into the mixing bowl you previously used for tossing the chicken wings. There’s no need to wash it; the residual oil and seasoning will only add to the flavour. Remove the partially baked chicken wings from the oven. Using tongs, transfer the hot wing pieces directly into the sauce in the bowl. With a rubber spatula, gently toss the wings, ensuring every single piece is thoroughly coated in the glorious, sticky sauce. This step is crucial for infusing maximum flavour into your Moose Wings.

Step 6: Second Bake for Caramelization

Return the sauced wings to the same parchment-lined baking pan, spreading them out again in a single layer. Bake for another 10 minutes. During this phase, the sauce will begin to thicken and cling to the wings, developing that irresistible stickiness.

Step 7: Flip and Finish Baking

After 10 minutes, use tongs to carefully turn each wing over. Swirl them around in any puddles of sauce that may have collected on the pan to ensure maximum sauce absorption and an even glaze on all sides. This helps to build up that delicious, sticky coating. Continue to bake for an additional 10 to 15 minutes, or until the sauce is beautifully sticky, bubbly, and browned in spots, indicating perfect caramelization. Keep a close eye on them during this final stage to prevent burning.

Step 8: Serve and Garnish

Remove the Moose Wings from the oven and transfer them to a festive serving bowl. For an extra touch of elegance and flavour, sprinkle generously with toasted sesame seeds and fresh, thinly sliced green onions. These garnishes not only make the wings look pretty but also add a wonderful textural contrast and a fresh, aromatic finish. Serve immediately and watch them disappear!

This recipe generously serves 4 people as a satisfying main course, or 6-8 as delectable appetizers. Or, as we often find in our household, it’s just enough for about 2 very hungry teenage boys!

Guten Appetit!

These Sriracha Apricot Moose Wings are more than just a dish; they’re an experience. The combination of fiery Sriracha, sweet apricot, and sharp Dijon creates a flavour profile that’s truly unforgettable. Whether you’re cheering on your favourite team, hosting a party, or simply craving something extraordinary, these wings are guaranteed to be a crowd-pleaser and a delicious conversation starter.

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