Easy Chicken Wings with Hoisin and Sriracha Sauce

Step 1

Rinse the wings in water and pat. Dry them with paper towels, and set them aside while you make the sauce to marinate them.

Step 2

Mix the sauces, water, and 1 tablespoon of oil in a large bowl, and whisk slightly.

Step 3

Add the wings to the sauce bowl and mix in very well. If using a Ziplock bag, pour the sauce in with the wings and shake them together. Make sure the sauce is evenly covering the chicken wings. Seal and set aside to marinade for 30 minutes or longer in the fridge. Up to 12 hours is even better.

Step 4

Remove the chicken from the fridge, and let it sit at room temperature for 20-30 minutes while you cook the rice (optional), make a salad, prep the garnishes, or prepare serving platters.

Step 5

Heat a dutch oven on medium heat and add the remaining oil (two tablespoons). Once hot, add the garlic and fry for 20 seconds or until light golden brown.

Step 6

Add the chicken wings and bring the pan to a gentle boil, then lower the heat slightly, stir, and scrape up the sauce on the side of the pan with a spatula. Cover with a lid and let the meat simmer for 25-30 minutes. The sauce should turn thick and sticky with time. Add a little water, up to 1/4 cup, if the pan gets too dry.

Step 7

Once some meat on the chicken starts to pull apart from the bones, the wings are ready! Turn the heat off, and scoop the pieces into a serving platter with your favorite side or garnish. Ready to serve!