We’ve had these chicken wings three times in two weeks. Seriously.
Here’s the backstory:
I had been thinking about combining sriracha (mmm, yes) and honey to make a glaze for something and chicken wings seemed like a no-brainer. I began with those ingredients and got creative from there. I wanted a recipe that would work equally well in the oven as they would on the grill.
Because they were great on the grill! The first tasting went well, and there wasn’t a morsel left on the platter. But I felt the sauce needed a little more tweaking. Back to the
lab um, kitchen. This time, I cooked them at a very high heat in the oven and didn’t start glazing until they were halfway cooked. The second sampling got a very enthusiastic thumbs up!
And finally, we had to make them one last time, because — well, they are so freaking amazing!
The key is the glaze/dipping sauce. The flavors hit every part of your tongue — with a sledgehammer! Sweet, salty, tangy, bitter, spicy-hot, umami. Seriously, this sauce is to wings what that magic nacho-cheese powder is to Doritos. Completely and hopelessly addictive.
When it’s brushed on halfway through the cooking, the sauce fuses to the chicken creating the most fabulously complex, sticky, finger-licking, lip-smacking lacquer!
These wings are crispy, too. They’re not sad, flabby, meh wings. No. They are crusty and meaty and utterly satisfying. Save some sauce for dipping and add a sprinkle of fresh cilantro, freshness and sesame seeds for even more flavor and crunch! Ohmagod!!! Mere words can’t do justice…
- 4 pounds chicken wings
- sprinkle of kosher salt and black pepper
- 2 tablespoons finely chopped garlic
- 2 tablespoons sriracha hot sauce
- 2 teaspoons fish sauce (nam pla)
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 limes, zested and juiced
- 1 teaspoon black sesame seeds
- 1 teaspoon toasted sesame seeds
- fresh cilantro leaves
- Set oven rack to the top third of your oven. Preheat oven to 450 degrees.
- 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.
- 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.
- Lay the drums and flats on the wire rack, so they are not touching. Sprinkle lightly with salt and pepper.
- Bake the wings for 15 minutes.
- 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.
- 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.
- Transfer wings to a serving platter. Sprinkle with sesame seeds and cilantro. Serve with reserved marinade for dipping or drizzling over the wings.
- Recipe can be doubled or tripled.
- You can also grill the wings instead of baking them (I've done it both ways - just wait until the wings are almost cooked before glazing them with the sauce, to prevent flare ups