I’m a baked, not fried, gal when it comes to wings. I use (or I should say, Chandler uses) Alton Brown’s recipe for Baked Chicken Wings, with a few slight variations. These come out crispy, just like a fried wing, but with less fat (because it drips off) and minus all of that mess from frying. Keep in mind, I’m not calling these low fat, they’re still wings, but it’s less than the fried deal for sure.
BAKED SRIRACHA WINGS:
3 lbs chicken wings & drums thawed
4 TBSP Sriracha
2 TBSP butter
2 TBSP finely chopped cilantro + extra for garnish
4 TBSP salt
2 TBSP honey
1 TBSP reduced sodium soy sauce
Place a 6 quart saucepan with a steamer basket and 3 inches of water in the bottom, over high heat, cover and bring to a boil.
Place wings in steamer basket, cover, reduce heat to medium and let steam for about 15 minutes or until wings are completely cooked. (Wings can go in frozen, but will need to steam longer to cook.)
Meanwhile, in a small saucepan, melt butter and whisk in Sriracha, salt, honey, soy sauce and cilantro. Check heat level of the sauce. If it’s too spicy, add honey. Keep sauce warm over low heat until ready to pour over wings.
Preheat oven to 425 degrees.
Remove wings from the basket lay wings out on a greased cooling rack, placed on a baking sheet and refrigerate for at least 30 minutes (up to an hour), until wings are cool and dry.
Remove wings from refrigerator and place in the oven (still on cooling rack/cookie sheet) and bake for approximately 10 minutes–until crispy.
Remove wings from the oven, toss in sauce and garnish with cilantro.