Baked Honey Sriracha Chicken Wings With Spiced Carrot Fries
This is a healthier take on wings with a sweet and spicy honey sriracha sauce, which contains no butter. The wings are also baked and not fried. If you’re like me and like a little extra heat, feel free to be a little more generous with your sriracha or add in additional red pepper flakes or fresh bird eye chilis for more of a kick. I served this with spiced carrot fries, which is really genius marketing for roasted carrots that are shaped like fries to trick yourself into thinking you’re eating sweet potato fries.
Ingredients:
- 1 lb chicken wings and drumsticks
- 2 tablespoons of chili oil
- 1 tablespoon coconut aminos
- Salt and pepper to taste
- 1/4 cup of honey
- 1/4 cup of sriracha
- Red pepper flakes to taste (optional for additional spice)
- 1 stalk of scallions
- 1 lime
- Fried onions (optional for garnish, I use the one from Cock Brand which you can find at HMart or your Asian market)
Recipe:
- Prepare the marinade by mixing together your chili oil of choice and coconut aminos in a bowl. (I use a homemade chili oil – recipe to come. However, you can use your favorite chili oil, preferably one with crispy chilis.)
- Salt and pepper the wings to taste and mix together
- Pour the marinade over the chicken wings in a tupperware container and let sit in the fridge for 1-2 hours before cooking (can be prepared ahead and marinate overnight)
- Preheat the oven to 400 degrees
- Place marinated wings on a baking sheet and bake for 30 minutes, turning the wings halfway through the 30 minutes
- To make the honey sriracha wing sauce – heat a saucepan over medium heat. Stir in honey, sriracha, and juice of one lime and mix together. Bring to a boil and lower heat to simmer until thickened, about a minute
- In a large bowl, place the baked wings and pour the wing sauce over the chicken, mixing with tongs to make sure sauce covers the wings
- Serve immediately with chopped scallions, crispy onions, and lime zest
Ingredients:
- 1 bunch of carrots
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Recipe:
- Preheat oven to 425 degrees
- Peel your carrots and cut into fry shape. Cut the carrots in half lengthwise. Placing the carrots on the flat side, begin cutting your carrots into thin fry shapes. If you want shoestring style, cut them thinner but if you prefer thicker fries cut them in larger fry shapes.
- Lay carrots on sheet pan lined with parchment paper. Be sure not to overcrowd the carrots
- Drizzle olive oil over the carrots and season with salt and pepper to taste, paprika, garlic powder, and cayenne pepper
- Toss the carrots in the olive oil and spice mixture to ensure all carrots are covered
- Roast carrots for 15 minutes. (If you like them slightly burnt on the ends, keep for an additional few minutes). NOTE: The thinner you cut your carrots, the quicker they will be to bake and crisp so keep an eye on them
- To make a dipping sauce, I mix together 2 tablespoons of Greek yogurt , 1 tablespoon of sriracha, and 2 tablespoons of sweet chili sauce in a bowl
- Remove carrots from oven and serve immediately with dipping sauce