We were supposed to have these New Year’s Eve, and they would have been good with champagne, but things changed and we ended up having them New Year’s Day. They were good then, too.
I know the amount of butter sounds insane, but I actually only used probably 1/4 or 1/3 of the sauce. Next time I’ll halve the recipe and still have enough left for optional dipping.
Photo by Denny
Adapted just lightly from Damn Delicious.
2 lbs chicken wings
2 tbsp butter, melted
1 tbsp vegetable oil
1 tsp garlic powder
S&P, to taste
Preheat oven to 400F. Coat the wings in the butter and oil, then sprinkle with the dry seasonings. Arrange on a large cookie sheet covered in foil and parchment paper. Cook for 25-30 minutes, flipping halfway through. While they’re cooking, make the sauce.
5 tbsp butter
1 tbsp AP flour
1/4 cup honey
1/4 cup Sriracha (rooster sauce)
1 tbsp soy sauce
juice of 1 lime
Once the wings are cooked, remove from oven and turn on the broiler. Brush the wings with the sauce and make sure they’re all skin-side up. Broil for just a a couple-three minutes, watching carefully, until they get a little crisped and charred but not burned.
These are less spicy than I expected, but really tasty. Denny mentioned that the sauce would be good on other stuff, too, like grilled chicken or roasted vegetables.