The perfect combo of sweet and spicy for these wings
- 5 pounds jumbo split chicken wings
- 1 Tbsp olive oil
- 1 1/2 Tbsps Garlic Sriracha seasoning (or substitute 1 Tbsp garlic powder and 1 tsp ground red pepper)
- kosher salt, pepper
- 3/4 cup honey
- 2-4 Tbsps Sriracha (more or less according to spice preference)
- 1 Tbsp soy sauce
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Pat the wings dry with paper towels, place them in a large bowl. Add the olive oil, Garlic Sriracha seasoning, kosher salt, and pepper. Toss until evenly coated.
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In a bowl, whisk together the honey, Sriracha and soy sauce. Set aside.
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Line a baking sheet with foil or parchment paper. Place a wire baking rack over the baking sheet. Lay the wings in a single layer on the baking rack.
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Bake the wings in a 425 degree oven for 20 minutes, flip them and cook 20 more minutes. Brush the wings with the Honey Sriracha sauce, cook 5-8 minutes. Flip and brush them again, cook 5-8 more minutes.
Note: These can also be cooked in the smoker at 250 degrees for 2 and a half hours, flipping halfway through. Brush wings with the Honey Sriracha sauce during the last 20 minutes. Use a thermometer to make sure they are at 170 degrees.
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Brush the wings with more Honey Sriracha Sauce and serve.