Sticky Sesame and BBQ Bourbon Wings with Sriracha Ranch

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Wings:

3 1/2 pounds chicken wingettes and drumettes

Kosher salt 

Bourbon Barbecue Sauce:

3/4 cup ketchup

1/4 cup bourbon 

1/4 cup packed brown sugar 

2 tablespoons apple cider vinegar 

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard 

1/2 teaspoon smoked paprika 

1/4 teaspoon garlic powder 

1 tablespoon unsalted butter 

Sticky Sesame Sauce:

1/3 cup hoisin

3 tablespoons honey 

1 tablespoon sesame seeds 

1 tablespoon unsalted butter, melted 

1 1/2 teaspoons Asian sesame oil 

1 teaspoon sriracha, or to taste 

Sriracha Ranch:

1/2 cup mayonnaise

1/2 cup sour cream 

2 tablespoons sriracha 

1/2 teaspoon garlic powder 

1 tablespoon finely chopped chives 

Directions

  1. For the wings: Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 large baking sheets with wire racks.
  2. Toss the wing parts with a little salt, then arrange them on the racks on the prepared baking sheets in a single layer. Roast the wings, switching the position of the baking sheets halfway through, until golden brown and very crispy, 45 to 55 minutes.
  3. For the bourbon barbecue sauce: Meanwhile, combine the ketchup, bourbon, brown sugar, vinegar, Worcestershire, mustard, paprika and garlic powder in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Take off the heat and stir in the butter; transfer to a large bowl.
  4. For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.
  5. For the sriracha ranch: Stir together the mayonnaise, sour cream, sriracha and garlic powder in a small bowl; top with the chives.
  6. To finish the dish: Add half of the wings to the bowl with the barbecue sauce and half to bowl with the sesame sauce; toss to coat. Transfer to a serving platter and serve with the sriracha ranch.