- 1.5 pounds chicken wings (about 12 pieces after trimming)
- 2 tablespoons butter for cooking the wings, plus more if needed for the sauce
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 - 4 tablespoons honey
- 2 - 3 tablespoons sriracha
- 2 tablespoons tamari (or regular soy sauce)
- juice of one lime
- Mix the salt, pepper, onion powder and garlic powder in a small bowl.
- Sprinkle both sides of the wings with the seasoning blend (you may not use it all).
- Heat the olive oil and butter in a large skillet until the butter is completely melted.
- Add the wing pieces and turn to coat.
- Cook the wings at medium high heat for 20-25 minutes or until cooked through.
- Remove to a plate.
- Reduce the heat in the skillet.
- Eyeball the drippings in the pan. You want about 3 - 4 tablespoons for the sauce. Add more butter or remove some of the drippings from the pan as needed.
- Stir in the honey, sriracha, tamari and lime juice. Use the smaller amount of sriracha and add more later if desired.
- Heat the sauce to a nice simmer.
- Return the wings and any juices that may have collected to the skillet. Turn the wings in the sauce to coat.
- When heated through, arrange on a platter and garnish with sesame seeds if desired.
Source: Lydia's Flexitarian Kitchen
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