If you enjoy the salty, sweet, hot and tangy mix of oriental flavors, look no further than these sensational Asian-style chicken wings! This easy recipe has a finger-licking Asian wing sauce that's irresistible. No frying is required; these chicken wings are crispy, juicy and tender every time.
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 ¼ 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 5-8 minutes. Remove them from the oven and flip them over. Brush with marinade and cook for an additional 5-8 minutes until crisp and browned.
Remove the honey sriracha wings from the oven and flip them one last time. Brush with remaining sauce.
Set the oven to the broiler setting. Place the wings about 6" from the heating element and cook for 1-2 minutes or until they start to take on color and the honey sriracha sauce lacquers to the meat. Watch carefully so they don't burn.
Transfer wings to a serving platter. Sprinkle with sesame seeds and cilantro. Serve with reserved marinade for dipping or drizzling over the wings.
Notes
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