STICKY SESAME AND BBQ BOURBON WINGS WITH SRIRACHA RANCH

Sticky Sesame and BBQ Bourbon Wings with Sriracha Ranch image

Provided by Trisha Yearwood

Time 1h5m

Yield 6 servings

Number Of Ingredients 22

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3 1/2 pounds chicken wingettes and drumettes
Kosher salt
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
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
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons sriracha
1/2 teaspoon garlic powder
1 tablespoon finely chopped chives

Steps:

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.
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.
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.
For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.
For the sriracha ranch: Stir together the mayonnaise, sour cream, sriracha and garlic powder in a small bowl; top with the chives.
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.