Its hard to not love crispy, sticky-sweet wings. In this rendition, you can choose between hot honey-sriracha sauce or a less fiery honey and black pepper sauce.
SERVES: 8
Ingredients
- Chicken wings – 4 pounds
- Soy sauce – ½ cup
- Vegetable oil for frying
- Honey – ¼ cup
- Black peppercorns, coarsely ground or sriracha – 1 TBSP
Directions
1. Place the wings in a bowl and drizzle with soy sauce. Toss to coat. Cover and refrigerate for at least 2 hour or overnight.
2. Heat oven to 250°F. Lightly oil two sheet pans with rims. Spread the wings on the sheet pans, meat-side down.
3. Bake for 15 minutes, then take out each pan, and turn the wings with tongs.
4. Bake for 15 minutes longer (or 10 minutes if your wings are small).
5. Increase the heat to 450°F and bake for 10 minutes, until the wings are crisped.
6. While the wings are in the oven, stir the black pepper or sriracha into the honey. When the wings are done, drizzle with honey mixture and toss to coat.
7. Serve hot.
Recipe Notes
Its hard to not love crispy, sticky-sweet wings. In this rendition, you can choose between hot honey-sriracha sauce or a less fiery honey and black pepper sauce.
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