Crispy Garlic Sriracha Wings
Ingredients
- 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
Instructions
- 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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