Spicy, sweet, sticky and fall-off-the-bone tender, these baked chicken wings may be the best you've ever made.
Author: Lucy Brewer
For the Wings:
2lbs.chicken wingssplit at the joints, tips removed
Kosher salt and freshly ground black pepper
For the Sauce:
1/2tablespoonfresh minced ginger
1/2teaspoonred pepper flakes
Juice of one lime
For the Wings:
Preheat oven to 400. Place rack in baking sheet and lightly spray with cooking oil. Place wings on rack and brush with vegetable oil.
Sprinkle wings with granulated garlic, salt, and pepper. Bake wings for 20 minutes, remove pan and turn wings over.
Brush the other side with oil and sprinkle with granulated garlic, salt, and pepper. Place back in oven for 25 minutes. If using two baking sheets, alternate oven racks when you put the pans back in the oven.
Remove pans after 25 minutes and dip wings in sauce. Place pans back in oven for 10 minutes.
Melt the butter with sesame oil in a small pot over medium heat. Add garlic and ginger and stir for 20-30 seconds. Add honey, Sriracha, soy sauce, red pepper flakes, and lime juice. Stir 1 tablespoon water with the 2 teaspoons cornstarch to make a slurry.
Whisk the cornstarch slurry into the sauce and bring to a boil. Reduce to simmer and cook 3-4 minutes, just until slightly thickened.
Tips for the Best Honey Sriracha Wings
At the end of the baking time, you can broil the wings for a couple of minutes to get them crispy.
Sauce can be made up to two days in advance and refrigerated until ready to use. Warm slightly before using.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.