September is both National Chicken month and National Honey month. We’re going to celebrate with Honey Sriracha Wings. These wings have a sweet heat that will keep you coming back for more.
Wings used to be an inexpensive part of the chicken, but the price has gone up due to their popularity as a finger food. They’re normally served with two distinct pieces; the drumette,which corresponds to the meaty upper part of the wing, and the wingette which is the part containing two small bones.
A third part, the tip, may or may not be removed depending on the cook. It’s possible to purchase wings that have been cut up into their corresponding parts, but it’s easy enough to cut them up yourself. All you need is a sharp knife.
Rick, whom I’m contractually obligated to call my handsome assistant, was happy to demonstrate how to cut up the wings.
- Sharpen your knife if necessary.
- Check and remove any feathers.
- Remove the wing tip (freeze to use in stock if desired).
- Cut the skin between the drumette and wingette and turn the two pieces so you can see the joint.
- Cut between the joint to separate the two pieces.
- Trim any excess fat and skin.
I bought a pound and a half of untrimmed wings which yielded 12 pieces and was enough for a light meal. Inspiration for Honey Sriracha Wings came from this recipe by DamnDelicious which I found through Pinterest. [Follow me!]
- 1.5 pounds chicken wings (about 12 pieces after trimming)
- 2 tablespoons butter for cooking the wings, plus more if needed for the sauce
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 - 4 tablespoons honey
- 2 - 3 tablespoons sriracha
- 2 tablespoons tamari (or regular soy sauce)
- juice of one lime
- Mix the salt, pepper, onion powder and garlic powder in a small bowl.
- Sprinkle both sides of the wings with the seasoning blend (you may not use it all).
- Heat the olive oil and butter in a large skillet until the butter is completely melted.
- Add the wing pieces and turn to coat.
- Cook the wings at medium high heat for 20-25 minutes or until cooked through.
- Remove to a plate.
- Reduce the heat in the skillet.
- Eyeball the drippings in the pan. You want about 3 - 4 tablespoons for the sauce. Add more butter or remove some of the drippings from the pan as needed.
- Stir in the honey, sriracha, tamari and lime juice. Use the smaller amount of sriracha and add more later if desired.
- Heat the sauce to a nice simmer.
- Return the wings and any juices that may have collected to the skillet. Turn the wings in the sauce to coat.
- When heated through, arrange on a platter and garnish with sesame seeds if desired.
It would be easy to make a large batch of these to take to serve at a tailgate or football party. Start by browning the wings in batches, removing them to a roasting pan. Then make an appropriate amount of sauce in the same skillet. Pour over the wings and combine well. Finish in a 350F oven for 10 – 15 minutes.
What are your favorite flavors for wings? Do you like them hot or saucy?