Sriracha and Garlic Chicken Wings
These wings are the best wings. Trust.
Dubbed “Crack Wings” for how amazingly addictive they are, they aren’t nearly as hot as the 1/3 cup of Sriracha implies. Even my man, who can’t handle a 1/4 tsp of cayenne at the best of times, loved them.
To see more pictures, and read about how these wings lured me back into the kitchen after being injured in a car accident, head over to Leanne Bakes!
Sriracha Garlic Chicken Wings
adapted from Appetite for China
3lbs chicken wings, tips off and wings and drumettes dismantled
5 cloves garlic, minced
1/3 cup Sriracha
1/2 cup ketchup
1/4 cup soy sauce
3 tablespoons honey
1 tablespoons sesame oil
1 green onion, finely chopped (for garnish)
Begin by marinating the wings. In a medium bowl, combine the garlic, Sriracha, ketchup, soy sauce, honey, and sesame oil, mixing until well blended.
Put the chicken wings and drumettes into a large freezer bag, and pour in the marinade. Seal the bag really well, and shake until the chicken is evenly coated. Keep in the fridge for at least a few hours. Overnight will also do.
When you’re ready to cook the wings, heat the oven to 375F. Cover a baking sheet with foil, and evenly space the wings on the tray.
Bake for 25-30 minutes, until the wings are golden brown and reach an internal temperature of at least 165F.
Serve with a sprinkling of green onions and enjoy!