"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Honey Lime Siriacha Glazed Chicken Recipe

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This recipe for Honey Lime Siriacha Glazed Chicken, by , is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Taylor Davis

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds chicken wings or breasts (approximately 18-20 wings), rinsed and patted dry
1 teaspoon garlic powder
1 teaspoon kosher salt
teaspoon black pepper

For the glaze:
4 tablespoons unsalted butter
⅓ cup honey
- ⅓ cup Sriracha sauce (or to taste)
2 tablespoons low sodium soy sauce, coconut aminos or fish sauce (choose fish sauce for the best flavor)
2 tablespoons lime juice
1 teaspoon cornstarch

Directions:
Directions:
In a large freezer bag or bowl, combine the chicken wings/breasts, garlic powder, cornstarch and season with salt and pepper to taste.

To make the glaze
Heat all the ingredients together in a saucepan on the stovetop over medium heat and allow to simmer until slightly thickened. You can also heat the sauce in a microwaveable bowl for 2-3 minutes until the glaze is hot and thickened slightly.

Baked Version
Preheat oven to 400.
Line a rimmed baking sheet with foil for easy cleanup. Place an oven-proof baking rack on top and lightly spray with nonstick cooking spray.
Bake on upper middle rack for 40 minutes, flipping the wings/breasts over halfway through.
Brush the wings/breasts with half of the glaze and turn the oven to broil - for about 4-5 minutes, or until crispy, watching closely so they don't burn.
Flip chicken over and brush on remaining glaze and broil the other side until crispy.

Slow Cooker Version
In a 5-6 quart slow cooker, add the chicken wings/breasts and pour half of the glaze over top.
Stir to combine.
Cook on high for 2-3 hours (or low 4-6 hours) or until wings/breasts are cooked through.
Remove wings/breasts from slow cooker and place on a baking sheet lined with foil.
Brush the wings/breasts with remaining glaze and broil for approximately 4-5 minutes or until crispy, watching closely so they don't burn.
Flip chicken over and brush on remaining glaze and broil the other side until crispy.
Sprinkle with sesame seeds if desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Make the glaze the day before and store in an airtight container in the fridge
season the chicken wings the day before with the salt and pepper they will be even more flavorful!

 

 

 

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