24 chicken wings
1/4 cup brown sugar
5 cloves garlic, minced
1 tsp fresh ginger, grated
1 cup water, separated, plus more if desired
3 tbsp honey
1/4 cup soy sauce
1/4 cup chilli sauce
3 tbsp Sriracha Hot Sauce
5 dashes Franks Red Hot Sauce
2 tbsp corn starch
salt and pepper to season
cilantro, chopped, for garnish (optional)
toasted peanuts, chopped, for garnish (optional)
limes, sliced, for garnish (optional)
Preheat oven to 375º. Lightly spray a baking sheet (preferably nonstick) with oil. Arrange chicken wings in a single layer and lightly season with salt and pepper. Bake for 35-45 minutes, or until crispy.
Towards the end of the chicken wings baking, begin the sauce. In a small saucepan set to medium heat, bring the brown sugar, garlic, ginger, 1/2 cup water, honey, soy sauce, chilli sauce, Sriracha Hot Sauce, and Franks Red Hot Sauce to a boil.
Add the remaining 1/2 cup water to a small bowl and stir in the corn starch. Stir into the sauce and continue cooking until thickened. You may add more water at this point if you so desire.
Remove chicken wings from oven and place in a medium bowl. Add the sauce and toss to coat evenly. Arrange the coated chicken wings back on the baking sheet and place back in the oven. Set the oven to broil, and bake for another 8-10 minutes. Keep your eyes on the wings so they don’t burn! Serve immediately with additional sauce (as needed) and cilantro, peanuts, and limes for garnish.