Honey Sriracha Chicken Wings
Sweet and spicy - the perfect combination! These tasty wings are made for you next tailgate. Our Sriracha Ketchup adds a bit of sweet heat in this sticky and satisfying game day treat.
Wings2 pounds chicken wings, split at the joint, tip removed1 tablespoon vegetable oil1 tablespoon butter, melted3/4 teaspoon garlic powder3/4 teaspoon onion powder1 teaspoon kosher salt
Honey Sriracha Glaze1 tablespoon butter1/3 cup honey1/2 cup Sriracha® Sriracha Ketchup 20 oz1 garlic clove, finely minced1 tablespoon soy sauce1 tablespoon white vinegar
- Preheat oven to 400º F.
- Line a baking sheet with foil and spray with a light spray of nonstick cooking spray.
- Pat the chicken wings dry with paper towel and place in a large bowl. Season with salt, garlic and onion powders. Pour over the melted butter and vegetable oil, toss thoroughly to coat the wings. Spread on the baking sheet in a single layer and bake for 45-55 minutes until browned and crispy, turning once to get even browning.
- Meanwhile, make the sauce by adding the butter, honey, Huy Fong® Sriracha Ketcup, soy sauce and vinegar in a small saucepan. Bring to a simmer and gently cook for 15 minutes until a nice glaze consistency is reached and sauce has thickened. Remove from heat and reserve.
- When wings are cooked, removed from oven and transfer to a large bowl, pour sauce over and toss to coat. Transfer to a large plate and garnish with toasted sesame seeds and sliced scallions.