Sticky Sambal Chicken Wings
Chicken wings doused in sticky, spicy sauce are classic. Honey and sambal are a winning combination; the mild heat of the sambal plays nicely with the sweetness of the honey. If you like your wings more fiery, you can always add more sambal.
6 Serves
- Place a baking rack over a sheet pan. Wash the wings and pat them dry with paper towels. In a large bowl, toss the chicken wings with the baking soda and salt. Place the wings in a single layer on the baking rack. Rest, uncovered in the refrigerator, overnight.
- Preheat the oven to 425°F. Remove the chicken wings from the refrigerator and let them come to room temperature as your oven is preheating.
- Place the wings in the oven and cook for 20 minutes, flip, and cook an additional 20 minutes.
- While the wings are baking, make the sambal sauce. Mix all ingredients for the sambal sauce in a bowl. Transfer to a small saucepan. Bring to a boil, then reduce the heat to a simmer. Cook, stirring until it thickens, about 3 minutes.
- When the wings are done, remove them from the oven and place them in a large bowl and toss with two thirds of the sambal sauce to coat.
- Transfer the wings to a serving plate, and spoon some more sauce on top of the wings. To serve, top with chopped chives and toasted sesame seeds.
