Honey Cilantro Sriracha Baked Chicken Wings
2 tablespoons of rice flour (or cornstarch)
½ tablespoon of chili powder
½ tablespoon of garlic powder
½ tablespoon of onion powder
½ tablespoon of kosher salt
½ tablespoon of freshly ground black pepper
2 pounds of chickens wings, separated into drummettes and flats
2 tablespoons of unsalted butter
2 tablespoons of honey
2 tablespoons of Sriracha (or another preferred hot sauce)
1 tablespoon of brown sugar
½ tablespoon of fish sauce
2 cloves of garlic, finely minced
2 tablespoons of cilantro, finely minced
Preheat oven to 425 degrees F.
In a flat medium bowl, combine rice flour, chili powder, garlic powder, onion powder, salt, and pepper.
Using a paper towel, pat dry the chicken and coat each piece evenly in the dry mix and transfer to a parchment paper lined baking sheet, leaving at least an inch in between each piece.
Bake the chicken wings for 40-45 minutes, until golden brown.
In the meantime, combine the butter, honey, Sriracha, brown sugar, fish sauce, garlic, and cilantro in a small saucepan. Bring to a simmer and cook until the sugar dissolves, then immediately turn off the heat.
Drizzle over the baked chicken wings and gently toss with tongs. Serve and enjoy!