Sweet and Spicy Chicken Wings

Those that have been reading my blog for a while know that I cannot resist chicken wings. I wanted to try another Asian style chicken wing, so this is a cross between honey sriracha and orange chicken. I made these fairly mild because my son can’t handle the heat. But if these were just for me, you know the amount of red pepper flakes and sriracha would be doubled or tripled. Feel free to adjust to your taste.

INGREDIENTS:

• 2-3 pounds chicken wings

MARINADE INGREDIENTS:

• 1/2 cup low sodium soy sauce
• 1 teaspoon minced garlic
• 3 tablespoons lime juice (juice of one lime)
• 1 tablespoon grated ginger

SAUCE INGREDIENTS:

• 1 teaspoon minced garlic
• 1 tablespoon grated ginger
• 1/2 cup honey
• 1/4 cup orange juice
• 4 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes
• 3-4 tablespoons sriracha sauce

DIRECTIONS:

1. Make the marinade. Combine soy sauce, garlic, lime juice and ginger in a gallon sized Ziplock bag. Add wings to marinade. Seal and toss well. Leave in the refrigerator for at least 2 hours.
2. Preheat the oven to 350 F degrees. Place wings on a baking rack over a baking sheet or parchment sheet lined baking sheet. Cook the wings for 35 to 40 minutes.
3. Make the sauce while the wings are cooking. Whisk all the sauce ingredients together in a small bowl.
4. When the wings are done cooking, take the wings out and  turn up the oven to 450 F degrees.
5. Baste the wings in the sauce you prepared. Be sure to turn wings over and baste all sides thoroughly.
6. Return wings to oven. Cook for 5-7 minutes, until sauce caramelizes.