Honey Hot Chicken Wings

Approximate Time:
2 hours idle
1 1/2 hours active

Serving Size:
4-6

Ingredients:

2 lbs chicken wings
1/4 cup teriyaki sauce
1/2 cup sriracha sauce
1 navel orange
- juiced
- zest from orange
6-8 crushed dried Thai chili peppers
1/3 cup honey

Directions:

Marinate the Chicken Wings

Starting with two pounds of chicken wings, make sure the flat/wingette is separated from the drumette and discard the tip. Place in a large mixing bowl for marinating. Add 1/4 cup of teriyaki sauce, 1/4 cup of sriracha sauce, orange juice and zest along with crushed Thai chili peppers. Mix together with clean hands until the wings are evenly coated and the marinade is mixed well. Cover and place in the refrigerator for at least 1 hour.

Bake the Chicken Wings

Preheat oven to 350 degrees Fahrenheit. Using a large baking or roasting pan with a rack, line the pan with foil and place the rack on top of the foil. Place the marinated chicken evenly on the rack leaving about 1/4 inch of space between each wing. Place in the oven for 1 hour turning the chicken wings over after the first half hour. After the last half hour check on the wings and remove from oven once fully cooked with an internal temperature of at least 165 degrees Fahrenheit. Set aside to cool while you make the wing sauce.

Before

After

Wing Sauce

In a large mixing bowl add 1/4 cup of honey and 1/4 cup of sriracha sauce and mix. Slowly add the baked chicken to the sauce and fold together with a large mixing spoon or spatula until wings are full coated and enjoy!

*Double the recipe of the wing sauce if you prefer "wet" chicken wings*

Wine Pairing: Sauvignon Blanc

Hot Sauce Pairing: Sriracha