Um. Today is the day guys! It’s the official birthday of Easy Gourmet!!! I’m feeling ALL of the feelings: happy, nervous, confused, and thankful at the same time. To everyone who preordered: THANK YOU from the bottom of my heart! To be honest, I’m not always good with words and if I think about it too much I might burst into a million tears, so let’s just talk about these chicken wings!
Chicken wings – I don’t think I know a single person who doesn’t like them. I mean, yes, they literally need a bit of handholding and they’re messy and have a tendency to get all over your face. But…that’s what makes them so delicious! You’ve got to work for them a little bit and the reward is so, so satisfying. I think the hardest part of this recipe is getting the wings in your mouth. Or if you’re messy, getting sauce out of your clothes.
This is one of my favourite recipes in the book because it’s the epitome of what I love about cooking. It’s delicious, fast, and easy. It doesn’t have a million ingredients but it doesn’t need to. I’m kind of at a loss for words here guys. So, all I can really say is, make these wings! You won’t regret it. A million thank yous and x’s and o’s to everyone who’s bought Easy Gourmet, visited I am a Food Blog, and has emailed me to say that they’ve tried a recipe and loved it. You guys make me.
Sriracha Honey Hot Wings Recipe as found in Easy Gourmet
- 1 tablespoon oil
- 2 teaspoons toasted sesame oil
- 1/4 cup sriracha, reduce to 2 tablespoons if needed
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoons rice vinegar
- 2 cloves garlic, minced
- 2 pounds chicken wings
- oil for the pan
In a large bowl, mix together the first 7 ingredients. Add the chicken wings and mix well. Marinate in the fridge for 1 hour. Remove the wings from the marinade, reserving the marinade.
Indoors: Heat a bit of oil in a large nonstick pan over medium to medium- high heat. Add the chicken wings, cover and cook, flipping every so
often until cooked through, about 12-15 minutes. Remove the lid, add the remaining marinade and turn the heat up to high to reduce the sauce. Enjoy immediately.
Grill: When ready to cook, set the grill at medium to medium-high heat. Brush the grill with oil and grill the chicken wings, brushing with the remaining marinade and turning every so often until charred and cooked through, about 14-18 minutes.
Note: I pretty much exclusively use grapeseed oil or sunflower oil when cooking – it stands up to heat and is extremely neutral tasting.
And…I’m hosting a giveaway to say, “thanks!”
TO ENTER: I had a ton of fun writing this book and I totally want to do another one! To enter to win, leave a comment below letting me know what you think my next cookbook should include. Giveaway ends on September 6th at 12AM PDT. Open to US residents only. Winner will be chosen by a random number generator. Good luck! BONUS ENTRIES: For a bonus entry, head on over to my Instagram for details!
UPDATE: Congrats Eileen of Ham Pie Sandwiches! I’ll be sending you an email with all of the details, keep your eyes peeled!
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