February 14, 2019
Truthfully, it can be a real hassle trying to cook chicken in your own house, but when you use your oven and bake it, you avoid using the grease fest that is your fryer and filling your house up with a stench that often goes on for days. So, the next time you want to make some awesome chicken wings, you need to try using this recipe for Sriracha honey baked chicken…
Ingredients for Sriracha Honey Baked Chicken
- 3 pounds of chicken drummettes or wings
- 4 tablespoons of melted butter, unsalted
- 2 tablespoons of sesame oil
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of kosher salt
- 2 1/2 teaspoons of garlic powder
- Black pepper to taste, freshly ground
- Sauce: 5 tablespoons of unsalted butter
- 1 tablespoon of red pepper flakes, crushed
- 1 teaspoon of fresh ginger, grated finely
- 1/2 cup of Sriracha
- 1/4 cup of Manuka honey
- 1 tablespoon of soy sauce
- 1 tablespoon of rice wine vinegar
- 1 tablespoon of lime juice, fresh
- 1 teaspoon of cornstarch
- 1/2 cup of green onion, chopped (garnish)
- 1/2 cup of cilantro, chopped (garnish)
Directions for Sriracha Honey Baked Chicken
- To begin, preheat your oven to 400 degrees Fahrenheit. Line parchment paper along a large baking sheet. Dry your chicken drummettes or wings thoroughly using paper towels before placing them into a large-enough bowl.
- Using a smaller bowl, combine your melted butter, the sesame oil, the cayenne pepper, the kosher salt, the black pepper, and the garlic powder. Pour the mixture over your chicken and toss them to coat. Place the chicken in one layer on the baking sheet.
- Bake the chicken, flipping it once about halfway through, till everything is crisp and brown, which should take between 50 and 55 minutes.
- Meanwhile, over medium-high heat, start making your sauce by placing the butter into a saucepan until it melts. Add the ginger and red pepper flakes, cooking for roughly one minute till the ginger starts smelling fragrant. From there, add the Sriracha, the Manuka honey, the soy sauce, the vinegar, the lime juice, and the cornstarch, stirring constantly till the sauce starts to thicken, which should take around one minute. Take the sauce off the heat before setting aside.
- Once the chicken has finished baking, take it out of the oven and then set your oven broiler up to high. Set the chicken into a large bowl before draining the grease out of the baking sheet but leaving the parchment where it is.
- Pour your sauce over your chicken, tossing to coat. Using tongs, put the chicken back on the baking sheet, and make sure to avoid letting excess sauce fall onto the sheet, given it would burn. Put the baking sheet in your oven between one and two minutes. You need to watch the chicken carefully, as it could burn quickly.
- Once the sauce starts bubbling and darkening, with only a couple of black marks on the chicken’s edges, take the chicken out. Arrange the chicken on a large serving platter before topping it with sprinklings of green onion and cilantro. You should have between eight and ten
- Nutrition info per single serving: 500 calories, 36g fat (12g saturated fat), 588mg sodium, 137mg cholesterol, 15g carbohydrates, 0g dietary fiber, 10g sugar, and 27g protein.
Photo By bhofack2