Sticky Sriracha-Lime Drumettes
Sriracha – a mildly spicy chili sauce with a hint of garlicky sweetness – is an ideal base for a sticky, lime-scented chicken wing glaze.
Sriracha – a mildly spicy chili sauce with a hint of garlicky sweetness – is an ideal base for a sticky, lime-scented chicken wing glaze. Use all drumettes or a mix of wing pieces, depending on your taste and what’s available in your grocery store.
| Servings | Prep Time |
| 30 | 25minutes |
| Servings | Prep Time |
| 30 | 25minutes |
Ingredients
- 30 chicken drumettes or wings (about 2¼ lb/1.125 kg)
- 2 tsp soy sauce sodium reduced
- 2 tsp onion powder
- 2 tsp garlic powder
- Pinch salt
- 2 Tbsp cornstarch
- 1/2 tsp sesame seeds toasted
- 1 green onion thinly sliced
- Glaze
- 3 Tbsp liquid honey
- 1 tsp lime zest grated
- 2 Tbsp lime juice
- 2 Tbsp hoisin sauce
- 2 tsp sriracha
- 2 tsp cornstarch
- 2 tsp sesame oil
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a bowl, toss chicken with soy sauce, onion powder, garlic powder and salt. Sprinkle with cornstarch and toss to coat; cover and refrigerate for 20 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
- GLAZE: Meanwhile, in a small saucepan, whisk together honey, lime zest, lime juice, hoisin sauce, sriracha, cornstarch and sesame oil. Bring to a simmer over medium heat, stirring often, until thick; set aside.
- Arrange chicken on a large parchment-lined rimmed baking sheet. Bake in a 400°F (200°C) oven, turning once, until crisp and golden and juices run clear when chicken is pierced, about 45 minutes. Brush all over with half of the glaze. Bake, turning and brushing once more with remaining glaze, until shiny and coated, about 5 minutes. Sprinkle with sesame seeds and green onion.
