Crispy Garlic Sriracha Wings

recipe by:
The Best Dressed Chicken
  • 4 pounds chicken wings, cut apart at joints, wing tips discarded
  • 3 tablespoons sesame oil
  • 1 teaspoon sea salt
  • 1/2 cup honey
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • 1 tablespoon grated lime zest
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • 3 tablespoons lime juice
  • 2 tablespoons sriracha hot sauce
  • 1/4 cup diced green onions
  • 2 tablespoons sesame seeds
  • Aluminum Foil
Crispy Garlic Sriracha Wings
  • Preheat oven to 425 degrees F. Place wings in a large bowl and drizzle with sesame oil. Season with sea salt, and toss so all of the wings are coated in the oil.
  • In a bowl, combine honey, soy sauce, fish sauce, lime, ginger, garlic and sriracha.
  • Cover bowl with foil and set aside.
  • Line 2 baking sheets with Aluminum Foil. Place a baking rack on top of the foil. Lay out your wings in a single layer on the rack, leaving space between each piece of chicken. Bake, turning halfway through, for 50-55 minutes until the skin is nice and crispy.
  • Reserve 2 tablespoons of the sauce. Brush the remaining sauce over the top and bottom of your chicken wings and bake for 10 minutes until they're golden brown and caramelized.
  • Remove from oven and transfer wings to a serving platter. Brush the reserved sauce over the wings, and sprinkle with green onions and sesame seeds. Serve immediately.
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