Author Notes
The ultimate in crispy, tender wings with a spicy sweet glaze that is eyes-rolling-back-in-your-head good! —garlic and zest
Ingredients
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4 pounds
chicken wings
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sprinkle of kosher salt and black pepper
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2 tablespoons
finely chopped garlic
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2 tablespoons
sriracha hot sauce
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2 teaspoons
fish sauce (nam pla)
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1/2 cup
honey
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2 tablespoons
soy sauce
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2
limes, zested and juiced
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1 teaspoon
black sesame seeds
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1 teaspoon
toasted sesame seeds
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fresh cilantro leaves for garnish
Directions
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Set oven rack to the top third of your oven. Preheat oven to 450 degrees.
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Cover a large baking sheet with tin foil. Set a wire rack on top of the baking sheet (I used a cooling rack) Set aside.
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Cut the chicken wings into sections: drums, flats and tips. Use a sharp chef's knife to cut between the joints of the drums and flats, and flats and tips. Save tips for making stock.
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Lay the drums and flats on the wire rack, so they are not touching. Sprinkle lightly with salt and pepper.
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Bake the wings for 15 minutes.
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Meanwhile assemble the sauce. In a small bowl combine the garlic, sriracha, fish sauce, honey, soy sauce, lime zest and juice and stir to combine. Reserve 1/4 cup of marinade for dipping.
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Remove the wings from the oven and brush them with the marinade. Return them to the oven and cook for an additional 8 minutes. Remove them from the oven and flip them over. Brush with marinade and cook for an additional 8-10 minutes until crisp and browned.
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Transfer wings to a serving platter. Sprinkle with sesame seeds and cilantro. Serve with reserved marinade for dipping or drizzling over the wings.
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