Sriracha Chicken Wings

Mix the marinade ingredients together in a small bowl. Put them in a large zip-top freezer bag (or a large Tupperware) with the chicken, and refrigerate overnight.

When it’s go time, preheat the oven to 425 F.

Place the wings on top of a rack that you’ve placed in a shallow roasting pan. Ensure you have some water in the pan (1/2 inch deep or so) to avoid the chicken from drying out.

Bake the wings for approximately an hour, or until crispy.

Ten minutes prior to the wings being ready, start the sauce. Combine all of the sauce ingredients in a saucepan, and bring to a boil. Then lower the heat just a bit and simmer for approximately 5-7 minutes or until the sauce has thickened, stirring often.

Remove the sauce from the heat. Add the wings into a large bowl with a lid, add the sauce, put the lid on and toss the wings in the sauce to coat. I’d actually encourage you to try at least one of the wings before tossing them all in the sauce, just to fully appreciate that marinade you bathed them in all night. Very delicious.

Garnish the wings with toasted sesame seeds and scallions. Serve immediately. Chow down. Fall in love. Don’t forget napkins.