Baked Sriracha Teriyaki & Lime Chicken Wings
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INGREDIENTS:
Prep 20 min Cook 50 – 60 min Drumsticks: Non-stick cooking spray 1 ½ lbs. of drumsticks 2 tbs. of butter or margarine 1 tbs. olive oil 1 tsp. garlic powder 1 tsp. salt Sauce: 3 tbs. butter or margarine 2 tbs. olive oil 3 tbs of honey ¼ cup of teriyaki sauce ¼ cup of Sriracha sauce Juice of 1 lime Optional: Fresh cilantro Sesame seeds Lime slices |
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HOW TO:
Preheat oven to 400 degrees F.
Spray large baking sheet with nonstick cooking spray.
In a small bowl, mix butter, olive oil, garlic powder, salt. Pat dry chicken wings with paper towels. Add chicken wings to separate bowl with drumstick mixture and toss well to coat. Once coated add to baking sheet. Arrange wings in a single layer on baking sheet and bake until browned and crisp, 50 to 60 minutes.
Sauce: Melt butter & olive oil in a small pot over medium heat. Whisk in Teriyaki, stir in honey, Sriracha, and lime juice. Bring to a boil then remove from heat.
Place cooked wings in a large bowl. Pour sauce over wings and gently toss to coat. When ready to serve, sprinkle with cilantro and sesame seeds, and serve with lime wedges. Yum!!
Preheat oven to 400 degrees F.
Spray large baking sheet with nonstick cooking spray.
In a small bowl, mix butter, olive oil, garlic powder, salt. Pat dry chicken wings with paper towels. Add chicken wings to separate bowl with drumstick mixture and toss well to coat. Once coated add to baking sheet. Arrange wings in a single layer on baking sheet and bake until browned and crisp, 50 to 60 minutes.
Sauce: Melt butter & olive oil in a small pot over medium heat. Whisk in Teriyaki, stir in honey, Sriracha, and lime juice. Bring to a boil then remove from heat.
Place cooked wings in a large bowl. Pour sauce over wings and gently toss to coat. When ready to serve, sprinkle with cilantro and sesame seeds, and serve with lime wedges. Yum!!
