How lucky am I to have a boyfriend that works at Williams Sonoma? You know what that means…he knows how to cook-and I get his employee discount. 😉 One of his favorite things to make is chicken wings. We’re both from Buffalo, so we appreciate a good batch of wings. No room for any of that soggy stuff. These have got to be my favorite wings I’ve had apart from classic hot chicken wings. If you don’t like things on the spicy side, feel free to cut down on the amount of sriracha. Your man is destined to love these 🙂
For Chicken Wings:
- 4 lbs. of chicken wings, trimmed of tips and seperated
- 1/4 cup olive oil
- salt and pepper
For the Sauce:
- 1/3 cup of honey
- 1/4 cup of sriracha
- 1 tbsp. worchestershire
- 1/4 cup of apple cider vinegar
- 1 tbsp. soy sauce
- 1 tbsp. grated fresh ginger
- 2 green onion, chopped
- 2 cloves of garlic, minced
- 1 tsp. Sriracha dry seasoning (or any spice seasoning of your choice)
- white or black sesame seeds
Preheat your oven to 400 F. Line a baking sheet with parchment paper. Trim the chicken wings to remove the tips and seperate the drum from the wing. Place the wings in a bowl and toss with the olive oil to coat evenly. Line the chicken wings, meat side down on the parchment paper. Salt and pepper both sides generously. Bake in the oven for 20 minutes, flip them, and continue to bake for another 20 minutes. When the 40 minutes is up, turn on the broiler and broil until crispy, about 8-10 minutes. Be careful during this step as broiling can lead to burning within a split second.
While the wings are baking in the oven, make the sauce. Or you can make the sauce ahead of time to let the flavors of the garlic and ginger marinate. Mince the garlic and place in a large bowl along with the honey, apple cider vinegar, soy sauce, worchestershire, spice seasoning, and sriracha. You may have to put it in the microwave for 10 seconds to allow the honey to liquify. Grate the ginger and whisk together until combined well. Add about half of the chopped green onion.
When the wings are done, let them cool on the baking sheet for about 5 minutes, until you can touch them. Toss in the large bowl with the sauce until coated. Plate them and sprinkle with the rest of the chopped green onion and seasme seeds.