Sriracha Chicken Wings
Ingredients
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1¾ pounds chicken wings
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2 teaspoons baking powder
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2 teaspoons salt
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¼ teaspoon black pepper
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3 tablespoons Sriracha
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3 tablespoons melted unsalted butter
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½ lime
Tools
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tongs
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whisk
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medium bowl
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measuring spoons
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large bowl
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June Pan
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citrus juicer
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June Oven
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Preferences
Start the chicken wings
Place the chicken wings in a large bowl and add the baking powder.
1¾ pounds chicken wings
2 teaspoons baking powder
large bowl
measuring spoons
Season the chicken wings
Add the salt and black pepper.
2 teaspoons salt
¼ teaspoon black pepper
Toss to coat
Toss to coat.
tongs
Place the wings on the June Pan
Arrange the wings in a single layer on the June Pan with space between each piece for air to circulate.
June Pan
Broil the wings
Place the June Pan on the middle shelf of the June Oven. Broil the wings 25 minutes, until they are golden and crispy. June will notify you when the wings are ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Start the sauce
Place the Sriracha in a medium bowl.
3 tablespoons Sriracha
Add the butter and lime juice
Add the butter. Squeeze the lime half directly into the bowl.
3 tablespoons melted unsalted butter
½ lime
citrus juicer
Whisk the sauce
Whisk the sauce to combine.
whisk
Sauce the wings
Remove the wings from the June Oven and add them to the bowl with the sauce. Toss the wings in the sauce to coat.
Serve the wings
Transfer the wings to a serving dish and serve immediately.
