Author Notes
Baked chicken wings with a sticky, garlicky Sriracha enhanced sauce. —Laurie
Ingredients
-
2 pounds
chicken wings, separated at joint, tips discarded
-
1/2 cup
unsweetened pineapple juice
-
1/4 cup
soy sauce
-
1/4 cup
Sriracha sauce
-
1 tablespoon
(heaping) minced garlic
-
1 tablespoon
(level) grated ginger
-
1 tablespoon
mirin or rice vinegar
-
1/4 cup
honey
-
1 tablespoon
scallions, white and light green parts sliced thinly
-
1 tablespoon
sesame seeds
-
4 tablespoons
unsalted butter
Directions
-
Preheat oven to 425º
Trim wings of excess fat using a sharp knife. Place into a bowl and toss with salt and pepper.
Put wings on a sheet pan in a single layer and bake 45 minutes until brown and crisp.
-
Meanwhile, melt butter in a saucepan and add ginger and garlic. Saute until fragrant then add all other sauce ingredients except scallions and sesame seeds. Bring to a medium boil then cook until reduced and thickened (3-5 minutes). You will end up with about 2/3 cup. Keep warm.
Toss hot wings with 3/4 of sauce then return to oven for another 5 minutes. Remove from oven, place wings into a bowl and toss with remaining sauce. Garnish with scallions and sesame seeds.
See what other Food52ers are saying.