These wings are a little sweet and a little spicy. I always put parchment paper on my baking sheets now. Clean up is so fast this way. I love the already cut to size sheets for baking sheets. I know I might be getting a little lazy with cutting the paper to size.
2 Tablespoons vegetable oil, some for the pan also
1 1/2 to 2 pounds of chicken wings
2 Tablespoons of unsalted butter, melted
1 teaspoon garlic powder
salt and pepper
For the Sauce
5 Tablespoons of unsalted butter
1/3 cup honey
1/4 cup Sriracha ( Asian chile sauce)
1 Tablespoon soy sauce
2 teaspoons fresh lime juice
Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on a parchment paper lined baking sheet.
Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.
Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings back to the baking sheet and bake until you get a golden brown glaze look to the chicken wings. About 15 minutes. Adaped form the food network