It\u2019s no secret that my all-time favorite junk food is hot wings. I am completely obsessed to the point of absurdity. If I go to a restaurant and wings are on the menu, I feel it\u2019s imperative to order them. Even if I don\u2019t plan on it and have just finished placing my order, out of nowhere, the words will come out of my mouth: \u201cAnd I gotta get the wings.\u201d It\u2019s a sickness. I usually don\u2019t make wings at home because who wants to pull out the deep fryer for a quick snack? I thought there had to be a way to make respectable baked wings. \u201cAbsolutely not,\u201d all my cooks told me. \u201cBaked wings suck.\u201d Game on. I was going to make baked wings and make them delicious. Most baked wings taste soggy because the chicken skin isn\u2019t crisp enough. So I sear the wings in a smokin\u2019 hot pan, then put the pan in the oven. The sauce is sriracha and soy sauce, which gives the wings an Asian flavor. But you could use any sauce you like. The key is not to drown the wings in sauce or they\u2019ll lose their crispness. A thin glaze is all you need. My wife, Valerie, was at the photo shoot for this recipe, and she\u2019s not a fan of chicken wings. However, I had to practically slap her hand to keep her from eating these before the photographer could get a shot of them.<\/p>\n\n\n\n
Feeds 2 folks (or 1 hungry nibbler)<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Chicken wings \u2013 24, a mix of drums and flats, about 2 pounds<\/p>\n\n\n\n Grapeseed oil \u2013 1 tablespoon<\/p>\n\n\n\n Sriracha chile sauce \u2013 1\/3 cup<\/p>\n\n\n\n Malt vinegar \u2013 1\/4 cup<\/p>\n\n\n\n Soy sauce \u2013 1\/4 cup<\/p>\n\n\n\n Sugar \u2013 2 tablespoons<\/p>\n\n\n\n Garlic \u2013 2 cloves, very thinly sliced<\/p>\n\n\n\n Scallions \u2013 1\/4 cup thinly sliced on the diagonal<\/p>\n\n\n\n Directions:<\/strong><\/p>\n\n\n\n 1. Preheat the oven to 500\u00b0F.<\/p>\n\n\n\n 2. Pat the wings very dry with a paper towel. Heat a large (14-inch) cast-iron skillet or two smaller cast-iron skillets over high heat until smokin\u2019 hot. Add just enough of the oil to coat the bottom of the pan. Using tongs, set the wings in the pan in a single layer with the meatiest side down. This will help render the fat. Cook the wings for 2 minutes, then transfer the skillet to the oven for 5 minutes. Carefully remove the skillet from the oven and, using tongs, flip the wings over. Continue baking until the wings are cooked through and the juices run clear, another 10 minutes.<\/p>\n\n\n\n 3. Combine the sriracha, vinegar, soy sauce, sugar, and garlic in a small saucepan. Bring to a boil over high heat, then cut the heat down to medium-low and simmer for 5 minutes. Pour the sauce into a large bowl and toss in 1 tablespoon of the scallions.<\/p>\n\n\n\n 4. Carefully remove the skillet from the oven and, using tongs, transfer the wings to the bowl and toss with the sauce. Transfer to a platter and garnish with the remaining 3 tablespoons scallions.<\/p>\n","protected":false},"excerpt":{"rendered":" It\u2019s no secret that my all-time favorite junk food is…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[69],"tags":[],"_links":{"self":[{"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/posts\/2447"}],"collection":[{"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/comments?post=2447"}],"version-history":[{"count":1,"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/posts\/2447\/revisions"}],"predecessor-version":[{"id":2448,"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/posts\/2447\/revisions\/2448"}],"wp:attachment":[{"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/media?parent=2447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/categories?post=2447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seasonalandsavory.com\/wp-json\/wp\/v2\/tags?post=2447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}