I LOVE chicken wings! My husband and my kids do too...I think most people do actually. These are the perfect blend of spicy and sweet, crispy and juicy.
Adapted from Damn Delicious
- 2 lbs chicken wings (I just use an entire family size pack)
- 2 tbsp unsalted butter, melted
- 1 tbsp refined coconut oil, melted
- 1 tsp garlic powder
- freshly ground salt and pepper, to taste
- sesame seeds for garnish
*Honey Sriracha Sauce*
- 5 tbsp unsalted butter
- 1 tbsp all-purpose flour (can use any 1 for 1 gluten free flour)
- 1/4 cup honey
- 1/4 cup sriracha
- 1 tbsp soy sauce or tamari if GF
- juice of 1 lime
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or tin foil. If using tin foil, spray it with olive oil.
Put chicken wings in a large bowl. Pour melted butter and coconut oil over wings and toss. Add garlic powder and salt and pepper and toss until evenly coated.
Place wings on prepared baking sheet in a single layer. Cook for 25 minutes, flip, and cook for an additional 30 minutes.
While the wings are in the oven, prepare your wing sauce. Melt butter in a small saucepan. Whisk in flour and cook for about a minute, just until the butter and flour begin to brown. Stir in honey, sriracha sauce, soy sauce/tamari and lime juice. Bring to a boil, lower the heat to medium for 1-2 minutes, until the sauce starts to thicken. Remove from heat and set aside.
Once the wings have baked for 55-60 minutes, remove from oven, brush with sriracha and honey sauce and pop back in the oven on broil for 4 minutes, flip, brush with sauce and pop back in the oven for another 3-4 minutes or until the sauce is bubbly and starts to brown.
Top with sesame seeds and enjoy!