Superbowl Sunday is one of my favorite food holidays. If I could pick any foods in the world to eat (hold the nutritional consequences), it would always be greasy bar food. Pizza, nachos, potato skins, onion rings, truffle fries (I guess I go to some fancy sport bars), mozarella sticks, chicken fingers and, of course, wings. Needless to say, my doctor put the kibosh on that kind of eating. Something about cholesterol, triglycerides, LDLs and HDL's, weight gain, blah, blah, blah.
So what's a girl with low brow taste to do? Come up with her own versions of bar foods that are easy enough to be made at home and are healthy enough to eat whenever the craving strikes. Chicken wings are perfect for this recipe make-over, primarily because baked chicken wings are just as tasty, usually even tastier, than it's fried counterpart. In addition, you can easily swap out any chicken part for the wings to slim down the calories even more. My favorite cut of chicken to use in this recipe is bone-in, skinless chicken thighs. Thighs have all the flavor of the wing, but the pieces are larger, which makes for a better main course dinner.
Baked Honey Sriracha Wings
2 lbs chicken wings
1 tbsp butter
1 clove garlic, minced
1/4 cup Sriracha
1/4 cup Honey
1 tbsp lime juice
1 tbsp soy sauce
Preheat the oven to 425 degrees.
Lay out the chicken wings on a baking sheet covered in parchment and completely cover with cooking spray. Sprinkle with salt and pepper.
Bake for 25 minutes or until the wings are nice and crispy. At this point you could eat them just like this or add any type of seasoning.
While the wings are cooking, add the butter to a small sauce pan until melted. Add the garlic and cook for about 2 minutes until fragrant.
Add the Sriarcha, honey, soy sauce, and lime juice and bring to a simmer. Remove from heat and set aside.
Once the wings are finished, gently remove them from the pan and toss with the sauce.