Sriracha Honey Chicken Wings

In a large bowl, whisk together buttermilk and hot sauce. Add wings to the bowl and toss to coat. Cover and refrigerate for at least 4 hours or up to overnight. Remove from fridge, drain completely and set aside.

Preheat oven to 425ºF and line a large rimmed baking sheet with foil. Spray generously with nonstick spray. Pour wings onto the prepared baking sheet and space apart evenly. Sprinkle with salt and black pepper and bake for 45–50 minutes or until brown and crispy, flipping the chicken wings at the 35-minute mark.

While wings are baking, prepare Sriracha honey sauce. To a small saucepan, add butter, Sriracha, honey, chipotle hot sauce, soy sauce and garlic powder. Whisk to combine and cook over medium low heat, until butter has melted and sauce is smooth. Remove from heat and transfer the sauce to a large bowl.

Add crispy chicken wings to the bowl with sauce and toss to evenly coat. Garnish with sesame seeds and fresh cilantro. Enjoy!