These wings are tangy, sweet, and sticky (finger-licking-good)! The sauce uses just a few ingredients and comes together in a few short minutes. They are great for parties (served with a side of extra napkins) and weeknight dinners (they're not too spicy, so even kids love them). The sauce can used as a marinade, dip, or on your favorite sandwich. —heather
chicken wings (drumettes and tips)
Salt and pepper
light soy sauce
Sriracha (add more for extra spice)
scallions, thinly sliced
In This Recipe
Preheat the oven to 400° F. Line the bottom of a rimmed cookie sheet with foil for easy cleanup. Put a cooling rack (usually used for cakes and cookies) onto the cookie sheet. This allows the heat to circulate better and helps the wings to develop a crispy skin. Lay the chicken wings out on the rack and season with a bit of salt and pepper and a quick spray of cooking oil.
Put them into the oven, cook about 20 minutes, flip them over, and cook another 20 minutes. Turn on the broiler and cook another 5 minutes on each side. This will give them a nice rich brown color and crispy skin. Keep an eye on them so that they don’t burn.
Return the oven to 400° F. In a medium-sized sauce pan, combine the butter, honey, mustard, bourbon, soy sauce, and Sriracha. Simmer for just 2 to 3 minutes so that all the flavors come together. Brush the chicken wings with the sauce and put them back in the oven for about 5 to 8 minutes. Flip them over, brush with more sauce, and cook another 5 to 8 minutes. The chicken should be pulling away from the bones and the sauce should have a great glaze going. Serve garnished with scallions and additional sauce on the side.