If you know me, you know that I love Sriracha. Like, LOVE the stuff.
It’s hot, it’s spicy, it’s got that great peppery taste.
You also know that I’m a huge fan of throwing chicken in the oven like, 8,000 different ways.
These wings are a house fav, second only (at least right now) to my Oven-Baked BBQ Chicken.
That’s this bird here:
This wing recipe combines fiery Sriracha with sweet honey and earthy mushroom soy sauce for the perfect trifecta of flavors.
You can also use the marinade to cook other chicken parts (full drumsticks, leg quarters, even a cut up whole chicken).
Just scale the cooking time up to account for the thicker pieces of poultry.
It makes a holy mess in the pan, but the chicken is well worth the clean up.
(Pro-tip: If you’re having trouble getting your pan clean, soak it overnight, then scrub with half a lemon and a handful of kosher salt.)
Sriracha & Honey Sticky Wings with Basil
1.5 lbs. chicken wings and drumettes
2 Tablespoons sesame oil
1-2 Tablespoons Sriracha, to taste
1/2 cup mushroom soy sauce (or regular soy if you don’t have the mushroom)
1 cup honey
2 cloves garlic, minced
1 handful of basil leaves, sliced into ribbons right before serving
Serves 3-4 as an appetizer
Do a little prep
Preheat your oven to 400 degrees F.
Grab a 9 x 13 baking dish and set it aside.
(You want to use a deeper pan like this because your sauce is going to bubble up like mad in the oven.)
Whisk up the marinade
Toss the sesame oil, Sriracha, mushroom soy sauce, honey, and minced garlic into a small bowl.
Sauce and bake the chicken
Grab your chicken wings and drumettes.
Arrange them in your baking dish. Spread them out as best you can, it’s just fine if they touch a little.
Pour your marinade over the chicken.
Flip the chicken pieces over a few times to coat.
Pop the pan into your preheated, 400-degree F oven.
Bake for about 20 minutes, or until the chicken starts to brown on top.
Not so exciting looking yet, right?
Just you wait.
Flip the chicken pieces over to complete their glorious, sticky transformation.
Slide the pan back into the oven for about another 20 minutes, or until they’re a nice mahogany color.
Your finished chicken will look kind of disastrous in the pan.
(Right? I KNOW.):
That’s just fine. Remove the pan from the oven onto a rack.
Transfer the chicken from the pan to a serving plate.
(Looks much better, right?)
Sprinkle with thin ribbons of basil for some color contrast and a fresh punch of flavor.