Honey Sriracha Chicken Wings
These honey sriracha chicken wings are a great way to switch up wing night at home. This recipe is sticky, slightly sweet, a little spicy and loaded with flavor. Never give up buffalo wings but when you crave something different give this recipe a try. It’s an easy recipe and is ready in about an hour.
I swear by fresh wings these days. They aren’t loaded with extra water that takes a lot of time to cook out and they crisp up much faster. Plus you save money cutting them yourself. A sharp knife is your friend in the kitchen! Just spread the wings out and cut at the joints. I place the flapper parts in the freezer for making homemade stock.
Bake the wings for 45 minutes.
While the wings are baking prepare the sauce.
Remove the wings and toss with 1/2 cup of the sauce. Place the wings back on the pan and bake another 15 minutes.
Enjoy with loads of napkins!
Honey Sriracha Wings
- 3 pounds chicken wings, raw
- 1/2 cup reduced sodium soy sauce
- 1/4 cup honey
- 1 - 2 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 2 teaspoons sesame oil
- 2 teaspoons sriracha (or more if desired)
- 1 teaspoon Cornstarch
- 2 teaspoon water
- Salt and pepper to taste (optional)
- sesame seeds
- Preheat oven to 400 degrees. Season the wings with salt and pepper, if desired. (Be careful with the salt.) Lay out on a parchment-lined baking sheet and bake for 45 minutes.
- In a small saucepan, combine soy sauce, honey, garlic, ginger, sriracha and sesame oil, and bring them to a boil. Make a thin paste with the cornstarch and water and then add it to the sauce when it boils. Turn it down and stir till it thickens. Set aside.
- At the 45 minute mark, remove the wings from the oven, place in a large bowl and toss with the sauce. Return to oven for another 15 minutes or until desired browning has occurred. (We broil ours for about 3 minutes)
- Remove them from the oven and place the wings with the remaining sauce together in a bowl and toss.
- Garnish with sesame seeds.
Recipe adapted from Family Fresh Meals