Who doesn't love a good chicken wing?

Growing up near Buffalo, NY, I've been eating chicken wings ALL. My. Life. A great wing is crispy and smothered in delicious, sticky sauce. Those who like to dip your wings, this is not your part of the party!

Usually wings are deep fried then tossed in sauce. Fortunately, if you don't have all the gadgets of a commercial kitchen, you can still get delicious, restaurant quality chicken wings right at home. I love the bake and broil method because it's convenient and easy to clean up. Plus, you can make a quick pan sauce while the wings are in the oven. So quick you can make an easy Friday night dinner or make them in bulk for a Super Bowl party! Either way, you're winning.

honey cashew chicken wings

serves 4, 15 min prep + 40 min cook time


1 1/2 - 2 lbs chicken wings
2 tablespoons rice vinegar
3 tablespoons honey
2 tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon sriracha hot sauce
2 garlic cloves, minced
1/4 cup cashews, roughly chopped and crushed (use a mortar and pestle, if possible)
2 teaspoon cornstarch
1 tablespoon sesame oil
1 bunch of scallion, chopped
2 limes, juiced
salt and pepper, to taste
cilantro, for garnish


In a large bowl, generously season the chicken wings with salt and pepper and marinate in the juice of one lime and one tablespoon of soy sauce. Mix in few scallions. Set in refrigerator for at least 1 hour.

Preheat the oven to 325 degrees and line a sheet pan with foil. Set aside until ready to bake.

Prepare to brown the wings by heating one tablespoon of sesame oil in a large cast iron skillet with a medium high flame. Remove the wings from the refrigerator and pat dry.

Working in batches, fry the wings for just a few minutes on each side. Set the wings on the sheet pan and bake for 20 minutes.

When finished frying all wings, lower flame to medium low and scrape away any burnt pieces. Add minced garlic to the pan and being careful not to let it brown, combine the rice vinegar, honey, soy sauce, brown sugar, sriracha, and lime juice in a small bowl. Add the mixture to the skillet and stir with a wooden spoon.

Make a cornstarch flurry by mixing the two teaspoons with a teaspoon of water. Add this to the sauce and stir until it is mixed in and thickened.

Add the crushed cashews and increase the flame to medium high for a few minutes. Turn flame off.

Remove the wings from the oven and place them into the skillet so they are fully covered with sauce.

Place the wings back onto the sheet pan and pour and remaining sauce over them. Broil for 3 minutes, or until they become slightly charred.

Remove from broiler and place the wings onto a serving dish. Garnish with cilantro and serve while warm!

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