The Best Honey Sriracha Chicken Wings and the Secret to Crispy Baked Wings!

Stop John from foodwishes.com with honey Sriracha chicken wings that's right not only are you going to see a super delicious and unbelievably easy chicken wing glaze but besides that I'm also going to show you the ultimate method for doing chicken wings in the oven that come out just as crispy is the deep fried ones and yes we've done many other oven-fried chicken wing recipes with this one quite frankly blows them all the way to do with an ingredient you would never think in a million years would go on a chicken wing okay so let's get started and of course none of this is going to be possible without some chicken wings so

How to make Honey Sriracha Chicken Wings and the Secret to Crispy Baked Wings!? please watch the video below

I have about two and a half pounds here are fresh chicken wing sections you got your flats and you got your drums and you can usually find he's already cut up like this but if you do buy the whole ones we posted videos to show you how to break those down it'll look to that somewhere and we can move on to the spice rub which is going to start off with some kosher salt rocks can add some freshly ground black pepper and then we'll add a little bit of smoked paprika so so far which one of the ordinary but then to this word add two spoons of baking powder no 

I haven't been drinking or Dad into big spoons of baking powder not baking soda baking powder mix believe it or not that baking powder is going to cause a chemical reaction on the surface of those wings it's going to very very closely mimic what happens when you deep fry them once it's mixed up Rena sprinkle over about half and we'll give that little toss to coat then we will jump over the other half of the mixture give it another time we want all these chicken wings perfectly and evenly coated with temperature I want some wings have been tossing her spice mixture will go ahead and transfer the sound do a sheet pan and what I like to do here to put down a piece of foil and then place a baking rack right on top and then 

I'll transfer the wings on top of that rack and this will still work if you don't have one of those but by raising those wings up a little bit we're going to get heat convection underneath which really does help the crispy process and of course going to places down thoughtfully we don't want them on top of each other we want to meet at least paste and what does it mean pandapool go ahead and transfer those into the center of a 425 degree oven for 20 minutes at which point we'll pull them out and give him a turn and do not expect these to look good at this point if I can look the opposite of good they look strange and scary because they have baking powder the Skin's going to take out a very dry can a white powdery appearance that wants saturated with the natural chicken fat in the skin is going to turn on believer Lea crispy those are turn and we're going to put them back in for another 20 minutes it would point will pull them out and repeat the process 

and now you can see most of that dry surfaces disappeared you may still see a little dry spot here and there no big deal those are you should get saturated with the fat Aziz cook but if you're nervous you can always dab some available chicken fat on those spots so I guess I will put those over and then we'll do is we'll pop those back in for another 10-15 minutes or so until they're brown and crispy
 glazed Easy the fact this is so simple it's almost not a recipe so let's add some honey to a bowl and then to a honey we're basically they had the same amount of Si Racha which is how I've been told to pronounce it three distinct syllables see Russia you know what that sounds kind of weird I'm going back to sriracha and besides the two main ingredients Ross going to put in a little drizzle of rice vinegar and a few drops of sesame oil just a few it will give that a mix and that's pretty much it so I glaze is set at this point we'll head back to the oven to grab our wings with your hopefully cook by now so I'll check it out and oh yeah those are done 

and you'll know because of me will be tender and those we will be beautifully Brown and crispy like crispy for real check it out for don't lie if I the way if you're taking greater crispy but it taste like baking powder no it does not at all you would never know it was ever on there and of course I can explain scientifically how all this works you know after learning that myself but why bother who says we have to understand everything all I know is it a truce has an incredibly crispy wing with absolutely no off flavor so just incredibly cool and super effective technique and of course for our last Apple going to toss those we will drizzle over glazed and we'll put those around a coat trinket is a spatula spoon for this part but I really prefer the old Buffalo bull flip but that's up to you you are the boss of yourself. And by the way look how gorgeous and sauces that color is so beautiful looks artificial which is like the ultimate compliment and 

I wants are formally crispy wings are coded in a glazed will transfer that to a serving platter and because we use some sesame oil earlier it's completely legal and appropriate to sprinkle a few sesame seeds on top I sure that's a garnish but mostly is to identify these are not not your average buffalo chicken wing show me going for the official taste and we'll forget about texture for a minute this place is so good I think it just has that perfect balance between sweet and heat and above and beyond that magnificent taste the texture really is almost identical to what you get out of a deep fryer and by the way if you're wondering 

why does it matter if the wings are crisp if you're going to toss them in a white sauce anyway that's a great question but the reason that deep fried buffalo wings are so much better is because the surface grabs out and holds the sauce or it's almost as if the skin kind of fuses to the meat and really soaked in the sauce and to all those little micro blisters where is a baked Wing has a much smoother much more slippery kind of flabby serve who just doesn't hold on to this house as well okay but anyway that's it honey Sriracha chicken wings every year about this time I get tons of email asking Chef John of all your oven cooked a chicken wing methods what would you say is the best and I never knew how to answer that because they all were about the same now I know how to answer that this is the best so I really do hope you give it a try head over to foodwishes.com for all the ingredient amounts and as always enjoy