INGREDIENTS:
- 6 chicken wings (or 1 1/2 lbs. drumettes)
- 1 tablespoon oil
- 1 tablespoon all purpose flour
- 1/2 teaspoon salt
- zest of 1 orange
- juice of 2 oranges
- 1 finely chopped garlic clove
- 6 tablespoon firmly packed brown sugar
- 1 tablespoon honey
- 2 tablespoon Sriracha
- 1 teaspoon tapioca starch
INSTRUCTIONS:
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Spray with non stick spray.
- Toss chicken with oil. Then toss chicken with flour.
- Place chicken pieces on baking sheet and bake for 15 minutes. Flip chicken pieces and then bake another 15 minutes.
- While chicken is cooking, let's make the sauce.
- In a saucepan combine orange zest, orange juice, garlic, sugar, honey and Sriracha. Bring to a boil and boil for 2 minutes.
- In a small bowl, combine tapioca and 2 teaspoons water. Whisk to combine. Add to sauce and cook for 1 more minute.
- Transfer chicken wings to a bowl. Pour sauce over the chicken and toss well.
- Serve immediately.
Notes:
- You can leave the chicken wings whole or split them.
- These are very spicy so feel free to reduce the quantity of Sriracha if you have a low tolerance for spicy.
Source: Chef Mireille's East West Realm
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