Sambal Honey Wings

By Tony S • September 17, 2010 • 3 Comments

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Author Notes: I was making traditional buffalo wings one day and decided to add a second flavor. Looking through the fridge, I immediately saw sambal oelek and chinese mustard, the only thing missing was a way to cut through the intense heat of the sambal. I reached for the honey and the new wings were gone well before the classic version. - Tony S

Serves a crowd

2 pounds chicken wings
3 tablespoons Sambal Oelek
3 tablespoons Honey
2 tablespoons Chinese Mustard
3 Scallions, greens only thinly sliced on the diagonal
1/2 teaspoon Garlic Powder
Salt & Pepper to Taste

Preheat oven to 425
Cut wings into three pieces, save wing tips for another use.
Cover rimmed baking sheet (or two), large enough to fit wings, in a single layer with foil to make cleanup easier.
Season wings with salt, pepper, and garlic powder.
Bake wings for 45-55 minutes, flipping every 15 minutes until done.
While wings are baking, make sauce.
Mix sambal, honey, and chinese mustard together in a small saucepan or microwave safe bowl. Just before wings are done, heat sauce to a simmer and take off heat or out of microwave.
Dump sauce into a large bowl big enough to toss wings. Once wings are done, toss wings with sauce, transfer to a serving platter and sprinkle with scallions.