Happy New Year! What a great day January 1st, 2014 was for our family! No one had to go to work or school. And since it was literally snowing all day, there was no need to rush off anywhere. So we spent the day nestled at home, cooking and eating and playing in the snow!! I love it! The star of the eating adventures today were these beautiful Sriracha Lollipop Chicken Wings here.
Now let me tell you that my husband Erik is a master at cooking chicken wings. He knows how to cook them perfectly so that the skin is crisp and the meat is juicy, tasty and tender! And yes, I know we just posted a Sriracha recipe lately (if you haven’t seen them, check out these Orange Sriracha Chicken Satay Skewers). But Sriracha is a regular star in Erik’s cooking repertoire. He uses it like it’s going out of style (which it isn’t thank goodness!! 😉 Oh man are these wings tasty!
Now, why are they “lollipop” wings you might ask? Well I’m glad you were wondering! You see, Erik takes a sharp knife and cuts off the bottom portion of the skin, meat and tendon on the bottom part of the wing and you are then left with the nice meaty portion on the top! It makes a unique presentation for these tasty wings and also makes them easier to eat. Of course you can always just make them regularly, but I think this “lollipop” method is interesting and fun, so if you are looking for a new way to make wings; this is it!!
- 2 pounds of chicken drummettes
- 2 Tb. Chicken seasoning
- 2 c. soy sauce
- 1/4 c. Sriracha chili sauce
- 1/2 c. honey
- 1/2 c. Thai sweet chili sauce (we used Mae Ploy brand)
- In a medium bowl, mix all marinade ingredients and put aside.
- Using a sharp knife, scrape the lower portion of each drummette (scape off skin, meat and tendons), exposing the lower bone.
- Put the drummettes in a large ziploc freezer bag and add half the marinade and mix around until drummettes are covered. Cover the remaining marinade and reserve in the refrigerator for later.
- Refrigerate the chicken in the marinade for 2 hours to overnight.
- Preheat the oven to 325 degrees.
- Remove the chicken from the marinade and discard the marinade.
- Pat the wings dry with paper towels. Arrange the drummettes in a single layer on a roasting pan and sprinkle with chicken seasoning.
- Bake for approximately 60-90 minutes, turning once, halfway. Bake until the fat has rendered off the chicken and until the juices in the pan have thickened. (Pan should NOT be dry!)
- Remove the pan from the oven. Set aside. (Reserve the pan with the drippings to toss the chicken in later)
- Preheat a gas grill to medium high. Put the wings on the racks of your grill above the main grates and baste them with the reserved marinade (NOT the same marinade you used for the chicken overnight!) every 5-7 minutes until the wings reach the desired color. (approximately 20 minutes on the grill)
- Return the wings to the original pan and toss with the pan drippings. Place them in a serving dish and enjoy!