Wings are always a huge hit, and they require almost no prep at all to get ready. Plus they're a blast to eat. This recipe has an amazing combo of flavors from the peppery Sriracha, sweet and smoky hoisin sauce, and brilliant flurry of cilantro and scallions. Like all the most delicious things in life, it comes together in no time and is easily made to feed a noshy family of four or a hungry crowd of forty.
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In a small bowl, stir together the hoisin and Sriracha. Set aside.
Pat the wings dry and toss them in the oil to evenly coat. Grill the wings, turning occasionally, until cooked through and the skin is crispy, about 15 minutes. During the last 5 minutes of cooking, baste the wings with the prepared hoisin-Sriracha sauce, allowing it to glaze over the heat.
Serve the wings garnished liberally with scallion and cilantro; pass additional Sriracha at the table for dipping.
While written to be made on the grill, you can also make these wings indoors in an oven preheated to 400 degrees following the same preparation instructions.
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Crispy Chicken Wings Confit
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