Baked chicken wings with a sticky, garlicky Sriracha enhanced sauce. —Laurie
chicken wings, separated at joint, tips discarded
unsweetened pineapple juice
(heaping) minced garlic
(level) grated ginger
mirin or rice vinegar
scallions, white and light green parts sliced thinly
In This Recipe
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.