Is there anything more glorious than a chicken wing, so sticky it leaves a coating on your fingers, forcing you to lick them off? I think not. And these here wings are the stickiest of all the sticky wings my friends. Just take a moment to appreciate those glossy chicken wings right there. Thing of beauty, isn’t it? These baked chicken wings couldn’t be easier. The glaze is a mixture of spicy Sriracha (that old pantry staple), honey and soy sauce. Give it a mix, add the wings and toss to make sure they’re fully coated. Into the oven they go with their vibrant red glaze and after a few tosses, turns and a little more basting, out they came looking like this. I mean, seriously now. It took all my will-power not to dive right in but once I did, you guys, I can’t even explain to you how freaking delicious these were. If I had a bucket-full in front of me, I would’ve scoffed the whole lot. No jokes. Serve these with copious amounts of chilled beer and many, many napkins. Trust me.
How long to bake chicken wings
Wings should take no longer than 20-25 minutes to bake in a 200ºC/390ºF oven. If your wings are particularly large, add a few minutes. They are cooked when a meat thermometer registers 73ºC/165ºF into the thickest part of the meat. The chicken will be opaque white all the way to the bone.
How to cut chicken wings
Chicken wings recipes
