People are crazy about wings. Really crazy. At times, I felt left out somehow, as if I were missing out on something that I should implicitly understand. What was it about wings that caused people to go into fits of ecstasy? I mean, I loved buffalo sauce as much as the next guy, but what was all the fuss about?
It was only after I started making them myself that I understood: wings are the shortcut to the tastiest part of the bird. There are no choices to be made–shall I eat the thigh, or the breast? Dark meat or white meat? Skin or skinless? No, wings make those questions irrelevant; all choices lead to glorious, juicy dark meat with sinfully delicious skin. Whether fried or barbequed, roasted or baked, wings are very hard to screw up and almost always succulent.
I’m usually in the habit of double-frying my wings–the not-so-secret secret to the crispiness of Korean or Japanese wings. But since I’ve been trying to encourage healthier eating habits for the two of us recently, I’ve found that baking wings–with the right marinade, of course–can still produce something that satisfies without being terribly unhealthy.
I love this recipe because it requires no dishes–just measuring cups, spoons, and a resealable bag! Easy clean-up and a great way to plan meals a day in advance. I do advocate marinating the meat overnight–or throwing the wings into the marinade in the morning and baking them for dinner. If you can’t plan ahead, make sure to allocate at least three hours for the chicken to marinate and be generous with the amount of marinade you baste onto the wings right before baking. I know that ½ cup of sriracha sounds like a fire waiting to happen, but you’ll find that the honey mellows the fire considerably–leaving a nice, soft heat that compliments the garlic well.
I should warn you, however–the smell these wings produce while baking is utterly intoxicating. The bake time will seem agonizing toward the end! Enjoy!
Sriracha Garlic Wings
- 3 lbs. of wings or 20-25 medium wings, drumstick separated from the wing
- ½ c. sriracha
- ¼ c. ketchup
- 10 cloves of garlic, minced
- 3 Tbsp. honey
- ¼ c. soy sauce
- 2 Tbsp. sesame oil
- 2 green onion stalks, white and green parts separated
- Place the wings in a plastic bag.
- Combine the sriracha, ketchup, minced garlic, honey, soy sauce and sesame oil into the bag. Place the white parts of the green onion stalks into the bag as well.
- Seal the bag and place in the fridge to marinate for at least 3 hours or preferably overnight.
- When ready to cook, remove the bag from the fridge and preheat the oven to 375ºF. Cover your baking pan with aluminum foil.
- When the oven has preheated, place the wings in a single layer on your baking sheet. Baste the chicken wings with the leftover sauce in the bag by using a brush–or carefully spoon the marinade onto each wing. Make sure that your baking sheet has raised edges, however, or the marinade will run and burn onto the floor of your oven!
- Bake for 30-35 minutes, or until you notice the edges of the wings start to caramelize and darken considerably.
- Remove from the oven and plate immediately before the skin cools and sticks to the aluminum foil.
- Scatter chopped green onions on top of the wings and serve.
- Will keep up to a week in the fridge–to reheat, simply wrap in aluminum foil and place in the oven for 5-8 minutes at 300ºF.