I realized that I'd never shared this recipe before. This is my go-to wings recipe for every occasion or whenever I am craving some sticky spicy wings. The ingredient list may seem long, but the recipe is pretty easy and simple.
Just sit the wings in the brine for 12 to 48 hrs. Combine all the ingredients of the rub while waiting for the brine and allow the oven to do the job. You can prepare the sauce while baking the wings. It is pretty straightforward.
You can add equal parts honey and sriracha according to your palate and preference. I am a little bit of a wuss as you can see that I use a 1:2 ratio. Be sure to use the best honey that you can find and afford, and not some man-made syrup. You can use maltose or maple syrup too. But you'll have to change the name of this dish.
Ingredients:
(Serve 2)
Brine:
Chicken Wing Flats, 500g
Water, 500g
Liquid Smoke, 5g
Rub:
Granulated Sugar, 75g
Dark Muscovado Sugar, 75g
Smoked Paprika, 30g
Garlic Powder, 2 TBSP
Black Pepper, 1 TBSP
Ginger Powder, 1 TBSP
Onion Powder, 1 TBSP
Mushroom Powder, 1 TBSP
Sauce:
Pure Honey, 55g
Sriracha, 25g Adjust To Preference
Liquid Smoke, 5g
Mirin, 1 TBSP
Toasted Sesame Oil, 2 TBSP
Wings:
Sea Salt, Pinch
White Pepper, Pinch
Sesame Seeds, Pinch
Parsley Finely Chopped, Pinch
Equipment:
Oven
Sauce Pot
Directions:
Prepare the brine.
Combine everything in a large bowl.
Cover and chill in the fridge for 12 to 48 hrs.
Prepare the rub.
Combine everything in a bowl.
Set aside until ready to use.
*This rub can be stored in an airtight container in the fridge.*
Baking the wings.
Preheat oven to 220 degrees celsius or 425 fahrenheit.
Drain the wings and discard the liquid.
Transfer the wings to a baking tray lined with parchment paper.
*Do not overlap the wings.*
Sprinkle the rub onto the wings, coating the wings on both sides.
Season with salt and white pepper.
Wack into the oven and bake for 15 mins.
Remove from oven and flip the wings.
*If your parchment paper is a mess with all the burnt rub, it is highly recommended that you should change to a new piece of parchment paper.*
Wack into the oven and bake for another 12 to 15 mins, or until the wings are lightly crisp.
*It may look like the wings are burnt, but it is the sugar that has caramelized.*
While the wings are baking, prepare the sauce.
Add honey, sriracha, liquid smoke and mirin in a sauce pot over medium heat.
Stir to combine well.
Bring it up to a simmer.
Taste and adjust for sweetness and spiciness.
Remove from heat and drizzle in the toasted sesame oil.
Stir to combine well.
Set aside until ready to use.
Finishing the wings.
Once the wings are baked, toss them in the sauce.
Toss until the wings are well coated.
Drizzle any leftover juice (from the baking tray) over the wings.
Transfer onto a serving plate.
Garnish with some sesame seeds and parsley.
Serve immediately.
Sticky, spicy and chickenlicious...
Finger-lickin'-good...