Happy Wednesday! We meet again.
Today is the first day of Fall! The predicted high is 86, which may sound hot to some, but for here, it’s definitely cooler. And the 10-day forecast is showing a steady decrease, so this might be it for us. Time to cover up the pool and say goodbye. *sadness* But that also means, we’ll be using the fire pit more. Yay!
It also means I don’t mind having the oven on for longer periods of time.
I made these chicken wings on Sunday when Paul texted me with the news his baseball team took home the W in the Championships! For the second year in a row, too. WOOT.
They played a double header, so he was sore and tiiiiired. But came home with a huge grin on his face.
I’d like to believe these wings added to his happiness. I know they added to mine!
Honey-Sriracha Chicken Wings
- 2 teaspoons Sriracha , divided
- 3 tablespoons lime juice
- 1/4 cup + 1 tablespoon honey
- 2 pounds chicken wings , patted dry
- Salt and ground pepper
- In a medium bowl, whisk together 1 teaspoon of Sriracha, the lime juice, and 1 tablespoon of honey. In a large re-sealable plastic bag, toss the chicken with the sauce. Marinate for at least 1 hour.
- In the same bowl, whisk together the remaining teaspoon of Sriracha and 1/4 cup of honey. Set aside until ready to use.
- Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil, coated with cooking spray.
- Divide wings between baking sheets; season with salt and pepper. Cook in the oven for 15 minutes. Flips wings over and rotate sheets; bake for another 15 minutes.
- Baste wings with the Sriracha-honey mixture and bake another 5 minutes until crispy and opaque throughout.
- Serve right away and enjoy!