Sriracha Chicken Wings

Ingredients

• 2
  
  pounds chicken wings, separated at joint, tips discarded
  
• 1/2
  
  cup unsweetened pineapple juice
  
• 1/4
  
  cup soy sauce
  
• 1/4
  
  cup Sriracha sauce
  
• 1
  
  tablespoon (heaping) minced garlic
  
• 1
  
  tablespoon (level) grated ginger
  
• 1
  
  tablespoon mirin or rice vinegar
  
• 1/4
  
  cup honey
  
• 1
  
  tablespoon scallions, white and light green parts sliced thinly
  
• 1
  
  tablespoon sesame seeds
  
• 4
  
  tablespoons unsalted butter
  

Directions

1. Preheat oven to 425º
   Trim wings of excess fat using a sharp knife. Place into a bowl and toss with salt and pepper.

   Put wings on a sheet pan in a single layer and bake 45 minutes until brown and crisp.

2. Meanwhile, melt butter in a saucepan and add ginger and garlic. Saute until fragrant then add all other sauce ingredients except scallions and sesame seeds. Bring to a medium boil then cook until reduced and thickened (3-5 minutes). You will end up with about 2/3 cup. Keep warm.

   Toss hot wings with 3/4 of sauce then return to oven for another 5 minutes. Remove from oven, place wings into a bowl and toss with remaining sauce. Garnish with scallions and sesame seeds.