- 5 pounds chicken wings
- 1 3/4 cups water
- 3/4 cup soy sauce
- 1/2 cup vinegar
- 1 tablespoon TABASCO® Original Red Sauce
- 1/4 teaspoon ground black pepper
- 1 whole head (about 10 cloves) garlic, minced
- 2 bay leaves
Hot Honey Sauce
- 1 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon garlic powder
- 1 teaspoon TABASCO® Original Red Sauce
- 1/2 cup chopped green onion
In a medium pot, add chicken wings, water, soy sauce, vinegar, TABASCO® Original Red Sauce, pepper, minced garlic and bay leaves. Bring to a boil over medium-high heat.
Lower heat to medium-low and simmer for 10 minutes. Chicken will be partially cooked and will take on a brownish color. Remove from heat and strain chicken in a colander. You can save the cooking liquid, reducing it for fried rice or other dishes.
For the Hot Honey Sauce: In a small bowl, add honey, soy sauce, vinegar, garlic powder and TABASCO® Original Red Sauce.
Line an airfryer basket (or sheet pan) with parchment paper. Preheat airfryer to 360F. If using an oven, preheat broiler and use foil instead of parchment paper.
Add chicken to a large bowl and toss with about ¾ of the Hot Honey Sauce and green onions (save some for garnish).
Place chicken in airfryer basket or sheet pan and air fry (at 360F) or broil for about 5 minutes, until golden brown and caramelized. Flip chicken wings and cook for an additional 5 minutes until brown. Sprinkle with fresh scallions. Serve with remaining Hot Honey Sauce.