Honey Sriracha Chicken Wings

I really, really love wings. As a general rule, I love any food that is a vehicle for a variety of sauces (for instance, french fries), and wings are a great blank canvas! Even if the honey sriracha sauce doesn’t sound like it would be up your alley (in which case, you might be crazy), this cooking method produces a delicious, crispy wing, no matter what kind of sauce you choose to toss it in!

Honey Sriracha Chicken Wings

Honey Sriracha Chicken Wings
makes about 3-4 dozen wings

4 pounds chicken wings
canola oil
kosher salt
garlic powder
4 T salted butter
1/2 cup sriracha sauce
1/2 cup honey
juice of half a large lime
3 T soy sauce
2 cloves garlic, crushed

1.) Preheat your oven to 400°. Start by removing the tips from your chicken wings with a sharp knife, and then cutting the drumsticks and the flat parts of each wing apart. Be sure your knife is VERY sharp, and aim to place the knife right into the middle of each joint, as it’ll make it much easier to cut through. Discard the tips.

Breaking down chicken wings

2.) When all your wings are prepped, throw them into a large mixing bowl. Pour a couple tablespoons of canola oil over the wings, and sprinkle 1 teaspoon of kosher salt, and 1/2 teaspoon of garlic powder over them. Use your hands to mix the wings and seasonings thoroughly, making sure all the wings are evenly coated.

3.) Line two baking sheets with heavy duty foil, and put a baking rack in each one. Lay your wings out in an even layer on each rack, skin side down, making sure to give them all a little space.

After the wings have been brushed with the sauce, but before they've been put under the broiler.

After the wings have been brushed with the sauce, but before they’ve been put under the broiler.

4.) Bake the wings for 40 minutes, rotating the pans (and flipping the wings) halfway through. While the wings cook, make your sauce. Add the butter, sriracha, honey, lime juice, soy sauce, and crushed garlic to a small sauce pan. Heat over medium-low heat until the butter melts; allow the sauce to simmer for about 10 minutes, so the garlic flavor infuses into the sauce.

5.) When the wings have cooked for 40 minutes, remove them from the oven and turn on the broiler. Brush the sriracha honey sauce onto the wings, and then put them under the broiler for a few minutes – until the sauce thickens a bit and the wings are nice and golden brown.

Nice and golden brown, after the broiler.

Nice and golden brown, after the broiler.

6.) Put all the cooked wings into a large mixing bowl, pour the sauce over them, and toss the wings until they’re well-coated. Serve immediately.

This is an awesome method for cooking wings. The skin gets nice and crispy, the chicken stays perfectly moist, and your house doesn’t smell like frying oil for a week and a half! As an added bonus, they require very little active cooking time – they mostly just hang out in the oven, cooking away on their own.

The honey sriracha sauce is a PERFECT mix of sweet and spicy. I enjoy spicy food, and found these to be mild to medium, on the spice scale. Of course, you could alter the ratio of honey to sriracha to make it spicier, or more tame, to your preference. They’re great for a party, or as a weeknight dinner with a side of oven fries (I may or may not have eaten them both ways in the last 72 hours, I’ll never tell).

Now you’ll never need to go all the way to the bar to get wings again,
Tina

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