If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: THE WINNER of Food Network Magazine's Secret Ingredient "Cook with Honey" Contest! They said "think like an Iron Chef and dream up a dish using this month's secret ingredient. So I did.
These babies open the flood-gates to hot wing Nirvana. Oven-fried, crispy tender chicken wings glazed with spicy, sweet, citrusy Asian flavours that somehow softly whisper of Buffalo.
My unending gratitude goes out to The White On Rice Couple and their food blog where I serendipitously found inspiration for my Sriracha Honey Hot Wings. I had my way with their recipe, tweeking here and there, to suit our own tastes, which brings us here to finger-licking goodness. - TheLastWonton
For the Wings:
- 2 pounds chicken wings, split at the joints, tips removed
- 2 tablespoons peanut, corn or vegetable oil, plus more for the pan
- 2 tablespoons butter, melted
- 1 teaspoon granulated garlic
- 1 teaspoon sea or Kosher salt
- 3/4 teaspoon freshly ground black pepper
For the Sauce:
- 1/3 cup butter
- 1/4 cup Sriracha
- 1/4 cup runny honey
- 1 generous tablespoons dark soy sauce
- 2 tablespoons fresh lime juice
- Preheat oven to 400F degrees. Very lightly oil a large rimmed baking sheet. Dry chicken wings with paper towels and place in large bowl.
- In a cup mix melted butter, peanut oil, garlic powder, salt and freshly ground black pepper. Pour over wings in bowl, mix and massage seasoning mixture to coat the wings. Lay wings out, not touching, on prepared baking sheet.
- While wings are cooking, melt butter in a small pot over medium heat. Mix in sriracha, honey, soy sauce and lime juice. Stir until mixture bubbles gently. Remove from heat.
- Bake wings 45-55 minutes until toasty brown and cooked through. Carefully scrape wings off of baking sheet with metal or other thin spatula.
- Place cooked wings in large bowl. Quickly reheat sriracha-honey glaze for a moment and drizzle over crispy tender wings. Toss gently to completely cover the wings in that sweet, spicy, tangy scrumptiousness. Eat.
Dandelion Greens with Ghee-Poached Radishes and Smoked Salt
1 team of editors, Sarah Britton, and a really-not sad desk lunch.
A really not-sad desk lunch.
Chou family potstickers.
Fire up the grill.
Dipped Walnut Tongs
Sweet, ripened stone fruit.