HONEY-BAKED SRIRACHA CHICKEN WINGS
2 tablespoons Sriracha sauce*
1 tablespoon vegetable oil
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1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
3 lb chicken wing drummettes
1/2 cup all-purpose flour
1/4 cup honey
2 tablespoons apricot jam
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
2 teaspoons fresh lime juice
3 cloves garlic, finely chopped
Heat oven to 425 degrees. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
For chicken: In 1-gallon resealable food-storage plastic bag, mix Sriracha sauce, oil, salt, pepper and drummettes. Seal bag; shake to coat. Add flour; seal bag, and shake until drummettes are coated with flour. Place drummettes on cookie sheets.
Bake uncovered 30 minutes; turn drummettes over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of drummettes is clear when thickest part is cut to bone (at least 165 degrees).
For glaze: Meanwhile, in 1-quart saucepan, mix glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside.
In large bowl, toss drummettes with sauce. Serve warm. Makes 12 servings.
Tips: Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies.
*Sriracha is a hot chili sauce that can be found in the Asian-foods section of large supermarkets. Use less for a milder sauce or more for a spicier version.