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Prep 15min
Total45min
Ingredients4
Servings4
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Ingredients
12
chicken wings (about 2 lb)
3/4
cup sweet-and-sour sauce
3
tablespoons Sriracha sauce
2
green onions, sliced
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Steps
1
Heat oven to 400°F. Place wire cooling rack in 15x10x1-inch pan.
2
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard any excess skin.
3
In large bowl, stir together sweet-and-sour sauce and Sriracha sauce. Remove 1/4 cup of the sauce to small bowl; set aside. Add chicken wings to remaining sauce; toss to coat. Place chicken wings on rack in pan.
4
Bake 25 to 30 minutes, turning once, until chicken is no longer pink in center.
5
Toss baked chicken wings with reserved sauce. Sprinkle with onions.
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Look for already cut chicken wings, sometimes sold in bags in the freezer section, to save time. Or substitute 24 drummettes for the wings.
Change up the flavor by substituting your favorite barbecue sauce or marinade for the sweet-and-sour sauce.
Sriracha sauce can be found in the international aisle of most grocery stores as well as in Asian food markets.
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No nutrition information available for this recipe
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