Cooking Instructions
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Step 1
Set oven rack to the top third of your oven. Preheat oven to 450 degrees F (230 degrees C).
Step 2
Cover a large baking sheet with tin foil. Set a wire rack on top of the baking sheet or cooling rack. Set aside.
Step 3
Cut the
Chicken Wings (1.8 kg)
into sections: drums, flats and tips. Use a sharp chef's knife to cut between the joints of the drums and flats, and flats and tips. Save tips for making stock.
Step 4
Lay the drums and flats on the wire rack, so they are not touching. Sprinkle lightly with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Bake the wings for 15 minutes.
Step 6
Assemble the sauce. In a small bowl, combine the
Garlic (15 g)
,
Sriracha (40 g)
,
Fish Sauce (10 mL)
,
Honey (170 g)
,
Soy Sauce (30 mL)
, and
Limes (2)
. Stir to combine. Reserve 1/4 cup for dipping.
Step 7
Remove the wings from the oven and brush them with the marinade. Return them to the oven and cook for an additional 8 minutes.
Step 8
Remove them from the oven and flip them over. Brush again with the marinade and cook for an additional 8 to 10 minutes until crisp and brown.
Step 9
Transfer wings to a serving platter. Sprinkle with
Black Sesame Seeds (3 g)
or
Toasted White Sesame Seeds (3 g)
and
Fresh Cilantro (to taste)
. Serve with reserved marinade for dipping or drizzling over the wings.
