Baked Honey Sesame Chicken Wings
Makes 10 servings, 2 wings per appetizer serving
- 2 pounds party wings (wings that are pre-cut at the joint)
- 1 large clove garlic
- ½ teaspoon kosher salt
- ¼ cup honey
- ¼ cup soy sauce
- 1 small lime
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- ½ to 1 teaspoon sriracha
- 1 tablespoon sliced green onions
- 1 tablespoon toasted sesame seeds
Line a rimmed baking sheet with foil. Spray foil with nonstick cooking spray. Season wings with salt and ground black pepper. Place skin-side-down in single layer on foil.
Bake at 425° F for about 35 minutes or until cooked through and golden (pierce chicken with fork and if juices are clear, chicken is done). While wings bake, make the glaze.
Finely chop garlic and mash into a paste with salt using flat side of chef’s knife. Transfer to a small saucepan along with honey, soy sauce, juice from half of the lime, ginger, oil and sriracha. Whisk to combine.
Bring to a boil over medium heat. Cook, stirring occasionally, for 3 to 5 minutes or until slightly reduced and thickened (you should have about ¼ to 1/3 cup). Glaze will continue to thicken as it cools.
When wings are done, remove from oven and set oven to broil. Flip wings over; brush with half of the glaze and broil for 1 to 2 minutes or until caramelized.
Transfer to serving bowl or platter; drizzle with remaining glaze. Sprinkle with green onions and sesame seeds. Cut remaining half of the lime into wedges; serve with wings.