Baked Sticky Sriracha-Honey Chicken Wings
February 3, 2016
In order to properly celebrate the biggest sports event ever known to mankind (Super Bowl 50, obvs) a heaping platter of wings is not only necessary, but essential.
They’ve got to be sticky. They’ve got to be greasy. They’ve got to be spicy. They’ve got to be delish.
Personally I love wings. Those small little morsels of chicken meat soaked in sauce and dipped in bleu cheese dressing is one of the best things to eat when watching football.
And there’s this magical thing about wings: you can order as much as you want and there won’t be leftovers. They are going to get eaten. There won’t be leftovers.
The problem with loving wings is that they are downright bad for you. Most of the time they are breaded and deep fried — oily and greasy as the day is long.
That’s why I like to make wings at home.
Not only because I can bake ‘em and pretend they’re healthy, but mainly because I can take ‘em to the next level.
Instead of your delicious but ordinary chicken wings, here I present you with some Baked Sweet and Spicy Sriracha Sticky Wings.
They’re super crispy, even though they’re baked. Yep, you heard that right.
They’re smothered in the most delicious sweet and spicy Sriracha sauce there has been.
After the aroma from the sauce creeps into your nostrils you’re going to want to douse yourself in it.
These wings are totally legit, to put it in layman’s words.
Trust me, because I don’t use the word ‘legit’ lightly...
Baked Sticky Sriracha-Honey Chicken Wings Print this recipe!
Serves about 8
2 lbs / 900 gr chicken wings
2 tablespoons butter, melted
2 tablespoons olive oil
1 ½ teaspoons garlic powder
1 teaspoon fine grain salt
¼ teaspoon cayenne pepper
Freshly ground black pepper taste
4 tablespoons butter, melted
1 teaspoon freshly grated ginger
½ teaspoon red pepper flakes (optional)
4 tablespoons honey
4 tablespoons Sriracha (make your own paleo Sriracha with this recipe)
1 tablespoon soy sauce (or coconut aminos)
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar (or white vinegar)
1 teaspoon arrowroot powder (or cornstarch)
2 teaspoons sesame seeds, for garnish
Fresh cilantro, chopped
Preheat oven to 400°F (205°C) and place a rack in the middle.
Line a baking sheet with parchment paper. Set aside.
Pat dry the chicken wings with paper towels, pressing down to remove as much excess moisture as possible.
Place chicken wings in a large bowl, set aside.
In a bowl combine melted butter, oil, garlic powder, salt, cayenne pepper, and black pepper.
Pour it over the wings and toss well to coat.
Spread wings in a single layer on the prepared baking sheet and bake until browned and crisp, about 50 to 55 minutes. Flip wings halfway through baking time.
In the meantime make the sauce.
Melt butter in a saucepan over medium-high heat. Add red pepper flakes and grated ginger. Cook for 1 minute then stir in the honey, Sriracha, soy sauce, and lime juice.
In a small bowl mix vinegar with arrowroot powder (or cornstarch) and then stir it into the saucepan.
Cook until just thickened — this should take about 30 seconds up to 1 minute.
Remove from the heat and set aside.
When the wings are done baking, remove from the oven and carefully transfer them to a heatproof bowl.
Pour the warm sauce over the wings and using a metal spoon gently toss to coat.
Turn on the broiler.
Change the parchment paper on the baking sheet.
Spread wings on the lined baking sheet and place under the broiler for about 4 to 5 minutes. Watch carefully as the broiler can burn things very quickly.
Sprinkle wings with sesame seeds and chopped cilantro. Serve!
4 wings yield 230 calories, 12 grams of fat, 11 grams of fat, 18 grams of protein.