Sriracha Lime BBQ Chicken Wings

Ingredients:

3 pounds chicken wings

3 tablespoons unsalted butter or ghee, melted

2 tablespoons sesame oil

2.5 teaspoons garlic powder

1 teaspoons kosher salt

0.8 teaspoons black pepper

0.3 teaspoons cayenne pepper

1 Dr. Kellyann's Sriracha Chicken Bone Broth packet

4 tablespoons unsalted butter or ghee (for sauce)

0.5 teaspoons crushed red pepper flakes

1 teaspoons fresh ginger, finely grated

0.3 cups honey

0.3 cups Sriracha sauce

1 tablespoons coconut aminos

1 tablespoons fresh lime juice

1 tablespoons rice wine vinegar

1 teaspoons arrowroot flour

2 teaspoons sesame seeds, for garnish

0.3 cups fresh cilantro, chopped

Directions:

Preheat & prep: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Pat 3 pounds chicken wings thoroughly dry with paper towels — the drier the wing, the crispier the result.

Make the marinade: In a small bowl, whisk together 3 tablespoons unsalted butter, melted, 2 tablespoons sesame oil, 2.5 teaspoons garlic powder, 1 teaspoons kosher salt, 0.8 teaspoons black pepper, 0.3 teaspoons cayenne pepper, and the full contents of 1 Dr. Kellyann's Sriracha Chicken Bone Broth packet. The bone broth packet amps up the savory depth and ties perfectly into the sriracha sauce later.

Coat & arrange: Place wings in a large bowl, pour marinade over them, and toss well with your hands to coat every piece. Spread in a single layer on the prepared baking sheet.

Bake: Bake for 50–52 minutes, flipping halfway through, until wings are browned and crispy.

Make the sauce: While wings bake, melt 4 tablespoons unsalted butter (for sauce) in a small saucepan over medium heat. Add 0.5 teaspoons crushed red pepper flakes and 1 teaspoons fresh ginger, finely grated; cook 2 minutes 02:00. Add 0.3 cups honey, 0.3 cups Sriracha sauce, 1 tablespoons coconut aminos), 1 tablespoons fresh lime juice, and 1 tablespoons rice wine vinegar. Bring to a light boil, stirring constantly, then whisk in 1 teaspoons arrowroot flour and cook 30 seconds until thickened. Remove from heat.

Sauce & broil: Switch oven to broil. Transfer baked wings to a large heatproof bowl, pour sauce over, and toss to coat. Return to baking sheet and broil for 4–4m 30s 04:30 until glossy and caramelized. Watch closely — broilers move fast!

Garnish & serve: Transfer wings to a serving platter. Top with 2 teaspoons sesame seeds, for garnish and 0.3 cups fresh cilantro, chopped. Serve with lime wedges, extra honey if you like, and plenty of napkins.