Hot Chicken Wings
Prep time
Cook time
Total time
Serves: 4
  • 24 Chicken wings mix of drums and flats (about 2 pounds)
  • 1 tablespoon Grapeseed oil
  • ⅓ cup Sriracha chile sauce
  • ¼ cup Malt vinegar
  • ¼ cup Soy sauce
  • 2 tablespoon Sugar
  • 2 cloves Garlic very thinly sliced
  • ¼ cup Scallion very thinly sliced
  1. Preheat the oven to 500 degrees.
  2. Pat the wings very dry with a paper towel. Heat a large(14-inch) cast-iron skillet or two smaller cast-iron skillets over high heat until smokin' hot. Add just enough oil to coat the bottom of the pan. Using tongs, set the wings in the pan in a single layer with the meatiest side down. This will help render the fat. Cook the wings for 2 minutes, then transfer the skillet to the oven for 5 minutes. Carefully remove the skillet from the oven and, using tongs, flip the wings over. Continue baking until the wings are cooked through and the juices run clear, another 10 minutes.
  3. Combine the sriracha, vinegar, soy sauce, sugar, and garlic in a small saucepan. Bring to a boil over high heat, then cut the heat down to medium-low and simmer for 5 minutes. Pour the sauce into a large bowl and toss in 1 tablespoon of the scallions.
  4. Carefully remove the skillet from the oven and, using tongs, transfer the wings to the bowl and toss with the sauce. Transfer to a platter and garnish with the remaining 3 tablespoons scallions.
Nutrition Information
Serving size: 6 pieces Calories: 364 Fat: 13g Saturated fat: 3g Unsaturated fat: 5g Trans fat: 4g Carbohydrates: 11g Sugar: 8g Sodium: 2542mg Fiber: 1g Protein: 49g Cholesterol: 148mg
Recipe by In Patti's Place at