Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup sriracha sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds, for garnish
- 1 tbsp chopped green onions, for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil and lightly grease it with vegetable oil.
3. In a mixing bowl, whisk together the sriracha sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and black pepper.
4. Add the chicken wings to the bowl and toss to coat them evenly with the sauce.
5. Place the chicken wings on the prepared baking sheet and bake for 35-40 minutes, or until they are cooked through and crispy.
6. While the chicken wings are baking, heat the remaining sauce in a small saucepan over medium heat until it thickens and reduces by half.
7. Once the chicken wings are done, remove them from the oven and brush them with the reduced sauce.
8. Garnish the chicken wings with sesame seeds and chopped green onions before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 16g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- You can use chicken drumettes instead of chicken wings.
- If you don't have sriracha sauce, you can use hot sauce instead.
- You can substitute the honey with maple syrup or agave nectar.
- If you don't have rice vinegar, you can use apple cider vinegar instead.
Variations:
- You can add 1 tbsp of lime juice to the sauce for a tangy flavor.
- You can sprinkle some chopped cilantro on top of the chicken wings for added freshness.
- You can add some chopped jalapeño peppers to the sauce for extra heat.
Tips and tricks:
- Make sure to toss the chicken wings in the sauce thoroughly to ensure even coating.
- Use tongs to flip the chicken wings halfway through baking to ensure they cook evenly.
- If you prefer your chicken wings extra crispy, broil them for 1-2 minutes after baking.
Storage instructions:
Store any leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken wings, place them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with a side of ranch or blue cheese dressing for dipping.
Garnishes:
Garnish the chicken wings with sesame seeds and chopped green onions.
Pairings:
These chicken wings pair well with a cold beer or a glass of white wine.
Suggested side dishes:
Serve these chicken wings with a side of coleslaw or roasted vegetables.
Troubleshooting advice:
- If the chicken wings are not crispy enough, broil them for 1-2 minutes after baking.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to cook the chicken wings to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Sriracha sauce is a type of hot sauce that originated in Thailand. It is made from chili peppers, vinegar, garlic, sugar, and salt.
Flavor profiles:
These chicken wings are sweet, spicy, and savory.
Serving suggestions:
Serve these chicken wings as an appetizer or as a main dish with a side of rice.
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Region: Thai