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Hot Honey Wings with Thai-Inspired Seasoning Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 15 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 1 hour to 1 hour 15 minutes (excluding marinating time for Thai wings)
  • Yield: 4-6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American (Hot Honey Wings), Thai (Thai Chicken Wings)

Description

This recipe features two vibrant chicken wing variations: Hot Honey Wings, combining the perfect balance of spicy heat and sweet honey glazed with butter and spices; and Thai Chicken Wings, offering a flavorful fusion of soy sauce, chili paste, garlic, ginger, and sesame oil for an aromatic and tangy twist. Both recipes deliver crispy, juicy wings ideal for any gathering or game day snack.

Ingredients

Hot Honey Wings

  • 4 pounds chicken wings
  • 1 ½ cups hot sauce of choice
  • 1 cup honey
  • 4 tablespoons butter
  • 2 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Thai Chicken Wings

  • 2 pounds chicken wings
  • ¼ cup soy sauce
  • 2 tablespoons chili paste
  • 1 teaspoon sesame oil
  • 1 teaspoon lemon juice
  • 1 teaspoon brown sugar
  • 2 cloves garlic, minced
  • ½ teaspoon ginger, minced

Instructions

  1. Prepare Hot Honey Sauce: In a small saucepan, melt the butter over medium heat. Add the hot sauce, honey, cayenne pepper, garlic powder, salt, and pepper. Stir well and heat through until the sauce is smooth and slightly thickened. Set aside.
  2. Cook the Hot Honey Wings: Preheat oven to 400°F (200°C). Pat chicken wings dry with paper towels. Arrange wings on a baking sheet lined with foil or parchment paper. Bake for 40-45 minutes, flipping halfway through until wings are golden and crispy.
  3. Toss Hot Honey Wings: Place the baked wings into a large bowl and pour the hot honey sauce over them. Toss thoroughly to coat each wing evenly. Serve immediately.
  4. Prepare Thai Marinade: In a bowl, whisk together soy sauce, chili paste, sesame oil, lemon juice, brown sugar, minced garlic, and ginger until well combined.
  5. Marinate Thai Wings: Add the chicken wings to the marinade, ensuring all wings are coated. Let marinate in the refrigerator for at least 1 hour, preferably 2-3 hours for enhanced flavor.
  6. Cook Thai Chicken Wings: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Arrange the marinated wings on the sheet in a single layer. Bake for 40 minutes, turning halfway to cook evenly, until wings are caramelized and cooked through.
  7. Serve Thai Chicken Wings: Remove from oven and let wings rest for a few minutes. Optionally garnish with chopped green onions or sesame seeds before serving.

Notes

  • For crispier wings, pat the wings dry before baking and do not overcrowd the pan.
  • You can adjust the spiciness by modifying the amount of hot sauce and cayenne pepper in the Hot Honey Wings.
  • If you prefer, wings can also be fried instead of baked for extra crispiness.
  • The Thai Chicken Wings marinade works well if left overnight to deepen flavors.
  • Leftover wings store well in the refrigerator for up to 3 days and can be reheated in the oven.

Find it online: https://suerecipe.com/hot-honey-wings-with-thai-inspired-seasoning-recipe/