Sriracha Honey Chicken Wings

A little spicy, a like tangy and sweet makes for very yummy chicken wings.

I'm going to recommend something to you that I didn't do.  That is to brine the chicken before cooking them.  While we really liked these chicken wings, the inside of the chicken drumette wasn't as tasty yummy as the outside.  A brine (salt, sugar and water) helps to get the taste all the way through the chicken, giving you a much tastier end result.  Promise.

Usually, there are about 4-5 drumettes in a pound of chicken wings.  I bought two packages of two pounds each.  Technically the wings are three parts; the tip (which is usually discarded), the middle thinner "two bone" section and the mini drumstick, or drumette. I chose only the drumette as I like them better and I wanted the uniform size. You can buy a mixture of frozen plain chicken wings at Costco for a great price, but it's a very large bag. This post was inspired by this in Bon Appetit. Original recipe
 

Serves 4-6
Ingredients

Brine:
4 cups water
1/4 cup salt
1/4 cup sugar

Mix brine and add chicken wings.  Let soak in the fridge for about 2 hours.  Drain and pat dry.
 

4 pounds chicken wings

1/4 cup extra-virgin olive oil

1/3 cup unseasoned rice vinegar

1 teaspoon crushed red pepper 
2-3 Tbsp Sriracha

1/3 cup honey

2 Tbsp soy sauce

2 scallions, thinly sliced

Preheat the oven to 400 degrees and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Bake for about 40-45 minutes, and then broil for about 5 minutes, watching carefully and turning once or twice, until the wings are cooked through and crisp.

Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the sriracha, honey and soy sauce.
 

In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.

I served the extra sauce with the chicken as it was so yummy.  


 Here's what I've been making:

One year ago: Watermelon Margarita
Two years ago: Asian Quinoa Sesame Spring Rolls
Three years ago: Carrot Ginger Martini
 Four years ago: Tandoori Turkey Burger