Sriracha Chicken Wings
- 2 pounds chicken wings, separated at joint, tips discarded
- 1/2 cup unsweetened pineapple juice
- 1/4 cup soy sauce
- 1/4 cup Sriracha sauce
- 1 tablespoon (heaping) minced garlic
- 1 tablespoon (level) grated ginger
- 1 tablespoon mirin or rice vinegar
- 1/4 cup honey
- 1 tablespoon scallions, white and light green parts sliced thinly
- 1 tablespoon sesame seeds
- 4 tablespoons unsalted butter
- Preheat oven to 425u0b0rnTrim wings of excess fat using a sharp knife. Place into a bowl and toss with salt and pepper.rnrnPut wings on a sheet pan in a single layer and bake 45 minutes until brown and crisp.
- Meanwhile, melt butter in a saucepan and add ginger and garlic. Saute until fragrant then add all other sauce ingredients except scallions and sesame seeds. Bring to a medium boil then cook until reduced and thickened (3-5 minutes). You will end up with about 2/3 cup. Keep warm.rnrnToss hot wings with 3/4 of sauce then return to oven for another 5 minutes. Remove from oven, place wings into a bowl and toss with remaining sauce. Garnish with scallions and sesame seeds.
chicken, pineapple juice, soy sauce, sriracha sauce, garlic, ginger, rice vinegar, honey, scallions, sesame seeds, unsalted butter
Taken from food52.com/recipes/25543-sriracha-chicken-wings (may not work)