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Lately I’ve developed a regular craving for chicken wings. I don’t think it has anything to do with the project I’ve been working in Buffalo, but perhaps it does.
Unlike traditional Buffalo wings, however, I sometimes like a little bit of sweet with my heat. After some experimentation, I’ve concocted this easy recipe for sriracha honey wings. They aren’t so spicy – more like sweet with a tiny bit of afterburn!
The sriracha adds the heat while the honey brings in the sweet and the soy adds the saltiness. The cooking technique gives the crispy consistency of fried wings without actually frying them. My favorite part of cooking the wings on aluminum foil is that clean up is easy!
- This recipe serves 2 but can easily be cut in half for a solo recipe.
- 2 lbs chicken drumettes
- 4 T olive oil
- 4 T butter
- 3 cloves of garlic
- 1/4 cup Sriracha
- 1/4 cup honey
- 1 T soy sauce
- Preheat oven to 400 F.
- Line a baking sheet with aluminum foil and coat with 2 tablespoons olive oil.
- In large bowl, melt 2 tablespoons of butter, add 2 tablespoons of olive oil, and 3 finely minced cloves of garlic along with salt & pepper.
- Pat wings dry with paper towel and then toss in garlic oil mixture.
- Arrange wings on baking sheet so they aren’t touching.
- Bake for 50 minutes (desired finish is crispy and browned).
- While wings are finishing in the oven, melt remaining 2 tablespoons of butter in largebowl and mix with sriracha, honey, and soy sauce. (I find the microwave helpful here – I usually warm the honey in the measuring cup to make it easier to pour.
- Toss warm wings in sriracha honey sauce and serve.
- Peel cooled foil up and discard – one less thing to wash!