Hot Wings.

Make sticky, spicy Hot Wings with a simple sweet-heat glaze - marinate, cook, and glaze for crowd-pleasing Hot Wings.

Ingredients

• 1 tablespoon oil (I used sesame oil)
• 2 teaspoons toasted sesame oil
• 1/4 cup sriracha (or to your taste)
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic (minced or grated)
• 2 pounds chicken wings
• oil (for the pan)

Instructions

Step 1: Whisk the spicy-sweet sauce

In a large mixing bowl combine the sesame oil, toasted sesame oil, sriracha, honey, soy sauce, rice vinegar and minced garlic. Whisk until the honey fully dissolves and the sauce is glossy and slightly thickened, tasting for balance and adjusting the sriracha to your heat preference. The sauce should be viscous enough to cling to the chicken, with visible garlic flecks suspended in the deep red glaze.

Step 2: Toss and marinate the wings

Add the raw chicken wings to the bowl with the sauce and toss thoroughly so every wing is evenly coated in that sticky, red-brown marinade. Cover and chill for about an hour to let the flavors penetrate; when you take the wings out of the fridge, lift them from the bowl leaving the excess marinade behind and reserve that liquid for finishing later.

Step 3: Cook the wings until caramelized and just-charred

Heat a little oil in a large nonstick pan and cook the marinated wings covered, flipping occasionally, until cooked through and the skin begins to firm and color—about a dozen minutes; then remove the lid, pour in the reserved marinade and turn the heat up to reduce it rapidly, glazing the wings until the sauce clings, thickens and becomes sticky. Alternatively, if grilling, brush grill grates with oil and cook the wings, brushing with reserved marinade until nicely charred and cooked through.

Step 4: Plate, glaze and serve warm

Transfer the finished wings to a warm serving vessel so the glaze stays molten and glossy; spoon any reduced sauce over the wings for extra shine and scatter a few toasted sesame seeds if you like. Serve immediately while the skin is still slightly crisp and the interior juicy, with a small glass bowl of extra sauce nearby for dipping.

Notes

• Marinate for at least 1 hour for better flavor penetration.
• Reserve and reduce the leftover marinade to make a glossy glaze and avoid cross-contamination.
• Reheat in a hot oven to restore crispness rather than using a microwave.
• Swap tamari for soy sauce to make the dish gluten-free.
• For extra char, finish the wings briefly over a hot grill or under a broiler.