Sriracha-Brown Sugar Hot Wings
- Prep Time 0:45
- Cook Time 0:25
- Estimated Cost $8.50
- 12 Comments
These lip-smackingly delicious wings are smothered in a sweet-hot sauce, not for timid tongues. To cool them down, I recommend whirling together 1/3 cup mayo, 1/3 cup sour cream or yogurt and some finely chopped garlic and cilantro.
Note: This recipe makes about 16 addictively-good party wings, so if you are expecting a big crowd (or have friends with big appetites), you might consider doubling or tripling the recipe.
- 1/8 cup extra virgin olive oil plus more for the pan Pantry
- 1/2 cup (packed) brown sugar Pantry
- 1/3 cup soy sauce Pantry
- 1/8 cup Sriracha or other Asian chili sauce $2 for 17 oz.
- 4 cloves garlic, smashed Pantry
- 1 1/2 lbs chicken "party wings" $6.50
Recipe Serves 2-4
- Preheat oven to 400 degrees F. Lightly oil a baking sheet.
- Whisk together the olive oil, brown sugar, soy sauce, Sriracha and the 4 cloves of smashed garlic. Transfer to an airtight container with a fitted lid (a gallon-size zip-lock plastic bag will work in the absence of a container). Add the party wings and toss well to coat. Refrigerate for at least 30 minutes (or as long as overnight).
- Spread marinated wings in an even layer over the prepared baking sheet, reserving remaining marinade. Bake wings for 15 minutes, then flip and cook for another 7-8 minutes, or until chicken is cooked through but still tender.
- While chicken bakes, transfer remaining marinade to a small pot and bring to a boil over medium-high heat (to kill bacteria). Reduce to medium low and simmer for 4-5 minutes, or until the marinade becomes very thick and syrupy.
- Just before serving, brush the chicken wings with a coat or two of the reduced marinade.