Chicken Wings

Crispy Garlic Sriracha Wings


4 lbs. The Best Dressed Chicken wings, cut apart at joints, wing tips discarded
3 tbsp sesame oil
1 tsp sea salt
½ cup honey
3 tbsp soy sauce
3 tbsp fish sauce
1 tbsp grated lime zest
1 tbsp grated fresh ginger
4 cloves garlic, minced
3 tbsp lime juice
2 tbsp Sriracha hot sauce
¼ cup diced green onions
2 tbsp sesame seeds
Aluminum foil


  • Pre-heat oven to 425°F. Place wings in a large bowl and drizzle with sesame oil. Season with sea salt and toss so all of the wings are coated in the oil.
  • In a bowl, combine honey, soy sauce, fish sauce, lime, ginger, garlic and Sriracha. Cover bowl with foil and set aside.
  • Line 2 baking sheets with aluminum foil. Place a baking rack on top of the foil. Lay out your wings in a single layer on the rack, leaving space between each piece of chicken. Bake, turning halfway through for 50-55 minutes until the skin is nice and crispy.
  • Reserve 2 tbsp of the sauce. Brush the remaining sauce over the top and bottom of your chicken wings and bake for 10 minutes until they are golden brown and caramelized.
  • Remove from oven and transfer wings to a serving platter. Brush the reserved sauce over the wings, and sprinkle with green onions and sesame seeds. Serve immediately.

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