Wow, I have not updated my blog for over a month. Why such a long silence? Well, laziness I guess. I still cook at least 3-4 times a week but mostly some repeat dishes and sometimes I am just too lazy to take photos but I still update it on my Instagram though. You can follow me there if you want to.
Anyway, I baked these wings some time ago. I am a huge fan of wings but I try not to eat it as often. Maybe once every 2-3 months. I have shared quite a few recipes here and this is one recipe that I have yet to post it here which uses one of my favorite chili sauce: Sriracha. I like baking it as it is less messy than frying and probably a bit healthier. These spicy, sweet and slightly charred wings are pretty addictive. I don’t think you can stop eating it with just 1 or 2 so I hope you try it out.
2 pounds of chicken wings
Some toasted sesame seeds for garnish
4 tbsp sriracha sauce
2 tsp garlic powder
1 tsp salt
1 tbsp fish sauce
½ tsp black pepper
3 tbsp or more honey (depend on the level of sweetness you like)
1. Wash and clean the wings and cut it into three pieces through the joints. Discard wing tips. Pan it dry with paper towel. In a large mixing bowl, combined all the marinate ingredients. Mix really well. 2. Add in the wings and give the wings a good toss and put it in a Ziploc bag. Let it marinate in the refrigerator for 3-4 hours.
3. Line a baking sheet with aluminum foil. Pre-heat the oven to 375 degree F. Lightly grease the baking pan with some vegetable oil. Arrange the chicken wings on the baking pan.
4. Bake the wings for 45 -55 minutes or until the chicken is cook and lightly brown. Turn the wings over halfway during the baking so they are evenly cooked.
5. Sprinkle on some toasted sesame seeds before serving.