Spicy Butterscotch Wings

• 2 pounds chicken wings
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons Sriracha chili sauce
• 1 teaspoon pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup 2% milk, warmed
• 2 tablespoons butter
• 1 tablespoon butter
• 1/2 cup panko (Japanese) bread crumbs
• 2 green onions, sliced diagonally, divided
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 red bird's eye chili peppers, minced, optional

1. Preheat oven to 400u0b0. Using a sharp knife, cut through the two wing joints; discard wing tips. Combine next seven ingredients; add wings and toss to coat.
2. Line a 15x10-in. pan with foil; grease with cooking spray. Bake wings in prepared pan 10 minutes; reduce heat to 350u0b0 and bake until juices run clear, 12-15 minutes. Remove from oven; keep warm.
3. Meanwhile, in a small skillet, spread sugar; cook, without stirring, over medium heat until it begins to melt. Gently drag melted sugar to center of pan so it melts evenly. Cook, without stirring, until melted sugar turns amber. Carefully stir in warm milk and butter. Simmer, stirring frequently, until thickened, 5-7 minutes. Keep warm.
4. In a large skillet over medium heat, melt butter; add bread crumbs, 1 green onion, garlic, salt and pepper. Cook and stir until bread crumbs are golden brown, about 2 minutes. Set aside.
5. To serve, toss wings in butterscotch sauce. Sprinkle with crumb topping, remaining green onion and sliced peppers, if desired. Serve hot.

chicken, soy sauce, ketchup, chili sauce, pepper, red pepper, onion powder, salt, sugar, milk, butter, butter, bread crumbs, green onions, garlic, salt, pepper, red bird

Taken from www.tasteofhome.com/recipes/spicy-butterscotch-wings/ (may not work)