Make these Spicy Baked Chicken Wings with Sriracha Dipping Sauce for a crowd-pleasing game-day appetizer or an anytime snack.
- ¼ cup soy
- ¼ cup water
- 2 tablespoon white vinegar
- 2 teaspoon toasted sesame oil
- 1 teaspoon grated peeled fresh ginger
- ¼ cup honey
- ¼ cup Sriracha sauce
- ¼ cup sour cream (or substitute yogurt)
- 1 ½ pound chicken wings (left whole or cut into drumettes and flats with tips removed as you prefer)
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 cup loosely packed 1‑inch ribbons of Napa cabbage
- 3 green onions (sliced croswise into ½ inch pieces)
Make the glaze: Bring soy, water, vinegar, sesame oil, and ginger to a boil in a small saucepan, Reduce heat to low, then stir in honey until dissolved; simmer, stirring occasionally, until reduced to ½ cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. Can be made 3 days ahead. Cover; chill. Rewarm before using.
Make the dipping sauce: Place 2 tablespoons of the glaze into a small bowl, stir in Sriracha and sour cream until smooth. Can be made 3 days ahead. Cover; chill. Bring to room temperature before using.
Bake the wings: Place the oven rack in the center position, then preheat oven to 400°.
Line a rimmed baking sheet with foil; top with a lightly oiled wire rack.
Place chicken wings, olive oil, salt and pepper in a large bowl; toss to coat. Lay wings onto prepared rack and spread without touching in a single layer. Bake in the heated oven until cooked through and skin is crispy and browned, 45–50 minutes. Remove from oven and allow to cool about 5 minutes before proceeding.
Glaze the wings: Pour about half the remaining glaze into a large bowl. Place the warm wings into the large bowl; toss to coat well. Return the wings in a single layer to the rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes. Reserve remaining glaze in the pan for brushing.
Spread the cabbage across a serving platter, lay the glazed wings on top of the cabbage and brush them with some of the reserved glaze; garnish with green onion. Serve wings hot with dipping sauce on the side.