- 3 lbs chicken wings
- sea salt and black pepper
- 2 Tbsp olive oil
- FOR THE HONEY SRIRACHA GLAZE
- 4 Tbsp butter
- 3 garlic gloves, minced
- 1 thumb size piece of ginger, minced (or grated)
- 4 Tbsp honey
- 6 Tbsp sriracha sauce
- 1 Tbsp soy sauce
- Juice from ½ a lemon
- Preheat oven to 400° F. Toss the wings in a bowl with the olive oil and season with salt and pepper. Spread the chicken wings on a baking sheet (or two). Make sure they are not on top of each other and that there is ample space between the wings. Bake for about 40 minutes or until crispy. If your wings are not golden and cripsy, go ahead and turn the broiler on for a minute or two. If you broil the wings, you must watch them for the next few minutes to ensure they don’t burn.
- While the wings are in the oven, make the honey sriracha glaze. If you are like me and like things saucy, then feel free to double the amount of glaze.
- In a wok over medium high heat, add the butter. When it has melted and becomes a bit foamy, add the garlic and ginger. Fry for a few seconds until fragrant and they start browning. Add in the remaining ingredients and bring to a boil. Cook for 2-3 minutes and remove from the heat. Keep half of the glaze in the wok and transfer half into another large bowl.
- Once the chicken wings are cooked through, add them to the bowl with the reserved glaze and mix until the wings are thoroughly coated with the glaze. Throw the wings back onto the baking sheet(s) and stick them into the oven once again for about 8-10 minutes, until the glaze looks sticky. Once they are done, remove them from the oven and add to wok with the other half of the reserved glaze. Mix until the wings are coated. Serve and enjoy!
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