Categories: Chicken
Ingredients
- 4 lb. chicken wings, wing tips removed, drumettes and flats separated and patted dry
- 2 tbsp. olive oil
- 1 cup honey
- 2 tbsp. Sriracha
- 2 tbsp. vinegary hot sauce (such as Frank's RedHot)
- Chopped fresh cilantro and toasted sesame seeds, for garnish
Directions
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Line 2 baking sheets with foil. Arrange the wings on the baking sheets in a single layer; season with salt. (For extra-crispy skin, let the wings stand at room temp for 1 hour, then pat them dry again.)
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Arrange racks in the upper and lower thirds of the oven; preheat to 450. Toss each sheet of wings with 1 tbsp. oil; season with salt. Roast the wings, reversing and rotating the baking sheets halfway through cooking, until crispy and cooked through, about 45 minutes.
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In a small bowl, whisk the honey, sriracha, and hot sauce; season with salt. Transfer 6 tbsp. of the hot honey sauce to a large bowl.
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Transfer the wings from the baking sheets to the large bowl; toss until coated. Line the baking sheets with fresh foil. Return the wings to the baking sheets. Roast the wings until beginning to brown in spots, about 2 minutes. Return the wings to the large bowl. Add 6 more tbsp. of the sauce. Toss to coat the wings.
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Arrange the wings on a platter. Garnish with cilantro and sesame seeds. Serve with the remaining hot honey sauce for dipping.