A delectable fusion of sticky sweetness and fiery chili, these wings are an irresistible appetizer or main dish that balances bold flavors perfectly.
Sweet Heat Fusion Flavors
A delectable fusion of sticky sweetness and fiery chili, these wings are an irresistible appetizer or main dish that balances bold flavors perfectly.
Ingredients
- 2 lb chicken wings pat dried
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup honey
- 0.25 cup soy sauce low sodium
- 2 tbsp Sriracha or other chili sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger grated
- 1 tsp red chili flakes optional
- 2 tbsp sesame seeds for garnish
- 2 tbsp green onions sliced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, toss chicken wings with garlic powder, salt, and black pepper until evenly coated.
- Arrange wings in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and cooked through.
- While wings are baking, prepare the glaze: In a small saucepan, combine honey, soy sauce, Sriracha, rice vinegar, sesame oil, grated ginger, and red chili flakes (if using). Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes).
- Once wings are cooked, transfer them to a large bowl. Pour the hot glaze over the wings and toss until they are thoroughly coated.
- Return the glazed wings to the baking sheet and bake for another 5-7 minutes, or until the glaze is caramelized and sticky.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
For extra crispiness, dust wings lightly with baking powder before baking. Adjust chili flakes or Sriracha to your preferred spice level. Serve with a sprinkle of sesame seeds and sliced green onions for added freshness and crunch.
