Ingredients

The following ingredients have 8 Servings
  • 4 pounds chicken wings
  • sprinkle of kosher salt and black pepper
  • 2 tablespoons garlic (finely chopped)
  • 2 tablespoons sriracha hot sauce
  • 2 teaspoons fish sauce (nam pla)
  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 2 limes (zested and juiced)
  • 1 teaspoon black sesame seeds
  • 1 teaspoon toasted sesame seeds
  • fresh cilantro leaves

Instruction

  • Set oven rack to the top third of your oven. Preheat oven to 450 degrees.
  • Cover a large baking sheet with tin foil. Set a wire rack on top of the baking sheet (I used a cooling rack) Set aside.
  • Cut the chicken wings into sections: drums, flats and tips. Use a sharp chef's knife to cut between the joints of the drums and flats, and flats and tips. Save tips for making stock.
  • Lay the drums and flats on the wire rack, so they are not touching. Sprinkle lightly with salt and pepper.
  • Bake the wings for 15 minutes.
  • Meanwhile assemble the sauce. In a small bowl combine the garlic, sriracha, fish sauce, honey, soy sauce, lime zest and juice and stir to combine. Reserve 1/4 cup of marinade for dipping.
  • Remove the wings from the oven and brush them with the marinade. Return them to the oven and cook for an additional 5-8 minutes. Remove them from the oven and flip them over. Brush with marinade and cook for an additional 5-8 minutes until crisp and browned.
  • Remove the honey sriracha wings from the oven and flip them one last time. Brush with remaining sauce.
  • Set the oven to the broiler setting. Place the wings about 6" from the heating element and cook for 1-2 minutes or until they start to take on color and the honey sriracha sauce lacquers to the meat. Watch carefully so they don't burn.
  • Transfer wings to a serving platter. Sprinkle with sesame seeds and cilantro. Serve with reserved marinade for dipping or drizzling over the wings.