Sweet chili baked chicken wings

I found a family-size package of chicken drumstick in my freezer, and decided to cook them up as a little appetizer before we headed to the Yeezus concert. I threw together a quick Asian-inspired marinade and then let the chicken soak in that for a while. After baking these wings in the oven and slathering them with a reduction of the marinade, they came out sticky, sweet and spicy! S-cubed perfection! You can find the recipe below.

Sweet Chili Baked Wings
(made enough marinade and sauce for 18 drumsticks)

½ cup soy sauce
¼ cup water
¼ cup honey
¼ cup sriracha sauce
⅓ cup brown sugar
3 tablespoons chili garlic sauce (Huy Fong Foods brand)
2 teaspoons ground ginger
2 garlic cloves, minced
Chicken (drumsticks/wings or both)

Place chicken in a shallow, medium dish.

In a medium bowl, mix soy sauce, water, honey, sriracha, brown sugar, chili garlic sauce, ginger, and garlic. Pour the mixture over the chicken. Cover and refrigerate at least 1 hour, turning occasionally.

Preheat oven to 375 degrees F

Place a wire rack on top of a roasting pan covered with tin foil. Arrange chicken on wire rack in a single layer. Bake in the preheated oven approximately 25 minutes on each side (50-60 minutes total, until meat is no longer pink and juices run clear.) 

While chicken is baking, reduce your marinade in a small saucepan on medium heat (stirring constantly.) It should thicken enough to coat the back of a spoon. Continue to coat chicken with sauce every 10-15 minutes. 

To crisp up the outside, turn the broiler on high. Make sure the chicken is at least 6-8 inches from the broiler and broil each side until bubbling and brown. 

Sprinkle wings with sesame seeds or green onions to serve. 

A few more chicken recipes that you might enjoy! 

• The best barbecue chicken ever (seriously, it's amazing) 
• A simple roast chicken
• Spicy chicken skewers

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