Ingredients
Scale
- 24 chicken wings mix of drums and flats (about 2 pounds)
- 1 tablespoon grapeseed oil
- 1/3 cup Sriracha chile sauce
- 1/4 cup malt vinegar
- 1/4 cup soy sauce
- 2 tablespoon sugar
- 2 cloves garlic very thinly sliced
- 1/4 cup scallion very thinly sliced
Instructions
- Preheat the oven to 500 degrees.
- 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.
- 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.
- 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.
- Prep Time: 10 mins
- Cook Time: 15 mins