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Recipes

Sriracha Garlic Wings

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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.

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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!

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8 Comments

  1. These look amazing. We are HUGE fans of wings, and the spicier the better. I love that they are baked too – now if I can only remember to marinate them in advance. Pinned!

    1. admin says:

      Thanks! If you want to kick up the spicy quotient, feel free to add more sriracha. These come out somewhere between mild to medium, and even my friends that dislike “spicy” foods were digging in.

  2. This looks delicious!!! I bet the smell is wonderful! I’m drooling over them right now…

    1. admin says:

      Thank you! I didn’t realize a scent could make me practically froth at the mouth until I made these a few times 🙂

  3. Laura says:

    Thank you, it turned out so delicious.

  4. This was absolutely delicious. I used whole wings and had to cook them longer. I don’t think I can go back to Buffalo wings now.

    1. I’m so glad you enjoyed them! I have the same problem now 🙂

  5. If I can’t have honey should I just omit it out can I substitute Splenda?

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