The marinade reduces to a wonderfully sweet sticky sauce. Unlike traditional buffalo wings where the dipping sauce cools the heat from the fire of the wings, the Honey Sriracha Yogurt sauce provides the fire to counteract the sweetness of the wings.
- 2 pounds chicken wings, cut into three pieces, tips reserved for another use olive oil
- five spice powder
- 1/4 cup + 2TB honey
- 1/2 cup soy sauce [I use tamari]
- 1 1/2 tablespoons packed grated ginger
- 2 cloves of garlic, minced or pressed
- 1 serrano pepper, minced seeds and all
- 3 scallions, minced
- splash of sesame oil
- 1 tablespoon sesame seeds, toasted
Preheat oven to 425
Cover a baking dish just big enough to hold all the wings in a single layer with foil. Don't skip this step or you will be cursing me as you try to clean the dish later.
Place the wings in the dish and drizzle with olive oil and sprinkle with salt and five spice powder.
Bake for 15 minutes.
While baking, mix together all of the remaining ingredients except the sesame seeds.
After 15 minutes, remove the wings and pour the sauce over them.
Bake for another 25 minutes, basting every 10 minutes. After 25 minutes, pop on the boiler and broil on each side for about 2 minutes. Watch carefully but you want the sauce to reduce to a glaze and the wings to turn a beautiful mahogany color.
Remove from the oven and toss with the sesame seeds. Serve with the dipping sauce (recipe below).
Honey Sriracha Yogurt Dipping Sauce:
1/2 cup greek yogurt
1 tablespoon honey
1/2 tablespoon Sriracha
big pinch of salt
Mix the ingredients together in a small dish.