Back in December of 2013 Sriracha fans were warned of the coming Sriracha apocalypse.
Huy Fong, the Southern California-based maker of Sriracha, was told it could not ship any more of its popular hot sauce to food distributors because the state Department of Public Health needed to enforce stricter guidelines regarding “effective treatment of microorganisms,” and that it would require a 30-day hold on the product. This meant that shipment of orders would be delayed until mid to late January of 2014.
That was the second setback within a few weeks for the Sriracha making company. The Los Angeles suburb of Irwindale was already suing the company for filling its air with spicy odors that residents said made their eyes burn and took their breath away. A judge ordered Huy Fong to stop the offensive smells until air-quality experts could determine how to fix it.
Since Huy Fong’s Sriracha is shipped as soon as it is bottled suddenly there was no inventory to ship and the world seemed to teeter on the brink of The Great Sriracha Crash of 2014. A crash that would undoubtedly lead to The Great Sriracha Depression. Every spice seeking soul would have to go back to using Tabasco and just remember the roaring good times of Sriracha.
Well I am happy to report that the national nightmare is over. Sriracha is back. In fact it really wasn’t gone, but nothing like the media to make a big story out of a minor anecdote. In the end things checked out with the Department of Public Health and Huy Fong agreed to install a better air filtration system.
So after all that you may be asking “What the fuck is Sriracha?”. Sriracha is a spicy sauce traditionally used as a condiment and is made with red chili and garlic. While it started as being served with Vietnamese and Thai cuisine it has now found its way into pizza parlors, burrito joints and sandwich shops. And Sriracha is no longer being used as just a substitute for ketchup anymore. There are complete cookbooks devoted to it and I myself have been toying with a Bloody Mary type drink using this spicy creation.
There are also some health benefits to Sriracha. The red chili peppers contain capsaicin which is known to help boost metabolism and aid in weight loss. Eating chili peppers is also said to boost your endorphins which can make you feel happier. It also helps to promote serotonin, which can enhance your memory. Another key ingredient is the garlic and garlic has been known to lower cholesterol and blood pressure.
Today I bring you my Sriracha Drummies. Pretty much any piece of chicken can be used but when I made this I had drumsticks so that’s what I used. But please note (and so I don’t get sued) cooking time ALWAYS depends on the type and amount of chicken pieces you are cooking.
This is a great, simple, make ahead, make now, eat later, eat right away dish. And with football season upon us is a great twist to the typical buffalo wings.
And don’t be afraid to get more liberal with the Sriracha if you like. This apocalypse has been avoided. Now we all have to worry about is the coming zombie one.
- 8 Chicken Drumsticks
- 1/2 Cup Sriracha Sauce
- 1 – 2 Limes
Preheat oven to 375.
Arrange drumsticks in a shallow baking dish. Pour Sriracha over and squeeze half of the lime over. Using your hands, toss to coat.
Place drumsticks in the oven and cook for 60 minutes until skin is crisp. Make sure to turn drumsticks once or twice while cooking.
Remove drumsticks from oven and serve with lime slices.