The heat of the Sriracha sauce paired with the sweetness of honey is well... heavenly. I made over 5 pounds of these chicken wings and not an ounce was left over! They're also baked, so no one will have that greasy feeling after they devour them (which they will, I promise) and your house won't reek of oil for the next 5 days. The best part is this recipe takes less than an hour to make from start to finish. Perfect for your next get-together!
- 5 lbs chicken wings -I used individually frozen ones, but feel free to use whatever you prefer
- 3/4 cup Sriracha sauce - this can be found in the Asian isle of just about every major supermarket
- 1/2 cup honey
- 3-4 teaspoons rice wine vinegar (if this isn't in your local market, use the juice of 1 lime instead)
- 1/4 cup finely chopped cilantro (optional)
- 1 teaspoon ketchup
- 1 stick of butter
- cooking spray
- Preheat your oven to 400 degrees F. Line a baking sheet with 2 layers of aluminum foil, and spray lightly with cooking spray.
- Add the frozen (NOT thawed!) chicken wings to the baking sheet in a single layer. Bake in the oven for 50 minutes, turning the wings over once during cooking.
- In a medium sauce pan, melt the butter on low. Add sriracha, honey, vinegar (or lime) and ketchup and heat through.
- Once the wings are cooked (their internal temperature should read 180 degrees F), transfer them to a large pan. I used one of those disposable aluminum pans to cut down on my dish washing time! [Note: If you're making a smaller batch of wings, make the same amount of sauce and just use what you need for your wings and store the remaining amount!]
- Add sauce and coat wings thoroughly. Top with cilantro (optional).
Serve with chilled bleu cheese or ranch dressing and lots of carrot and celery sticks!
Recipe adapted from SeriousEats.com