Honey Garlic Chicken Wings

Ingredients:

For the Wings:

• 4 pounds chicken wings
• 4 tablespoons unsalted butter, melted
• 2 1/2 tablespoons sesame oil
• 3 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Optional additions:
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder

For the Sauce:

• 4 tablespoons unsalted butter
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon fresh ginger, finely grated
• 3 cloves garlic, minced
• 1/2 cup honey
• 1/4 cup Sriracha sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon lime juice
• 1 teaspoon cornstarch
• 2 teaspoons sesame seeds, for garnish
• 1/4 cup fresh scallions, chopped, for garnish
• Optional additions:
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon liquid smoke

Instructions:

For the Wings:

1. Preheat oven: Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil.
2. Dry wings: Thoroughly dry chicken wings with paper towels, pressing down hard to remove moisture.
3. Season wings: In a large bowl, combine melted butter, sesame oil, garlic powder, salt, pepper, and optional paprika and onion powder. Pour over wings and toss to coat evenly.
4. Bake wings: Spread wings in a single layer on the prepared baking sheet and bake for 50 minutes, flipping halfway, until browned and crisp.
5. Prepare sauce: About 15 minutes before wings are done, make the sauce.

For the Sauce:

1. Sauté aromatics: Melt butter in a medium saucepan over medium heat. Add red pepper flakes, ginger, and garlic and cook for 1 minute, or until fragrant.
2. Add sauce ingredients: Add honey, Sriracha, Worcestershire sauce, balsamic vinegar, lime juice, and optional soy sauce and rice vinegar. Bring to a light boil and simmer, stirring constantly, for 3 minutes.
3. Thicken sauce: Stir in cornstarch and cook until thickened, about 30 seconds. Remove from heat.

Finish and Serve:

1. Toss wings in sauce: When wings are done baking, remove from oven. Transfer wings to a large, heatproof bowl. Pour warm sauce over wings and toss to coat.
2. Broil wings: Drain excess oil from baking sheet, then transfer wings back to the sheet. Broil for 4-5 minutes, watching closely.
3. Garnish and serve: Transfer wings to a serving platter. Sprinkle with sesame seeds, scallions, and optional liquid smoke. Serve immediately with extra honey if desired.

Optional additions:

• For extra flavor: Add smoked paprika and onion powder to the wing seasoning, and soy sauce and rice vinegar to the sauce.
• For a smoky flavor: Add liquid smoke to the sauce.
• For a spicier kick: Increase the amount of Sriracha or red pepper flakes.

Enjoy your delicious Honey Sriracha Chicken Wings!