As we keep making our way through football season *cough GO VOLS cough* I find myself ready to host some football nights. 

Especially when our team is doing well. 

Especially for my Dad.

For any football season, finger foods are my go-to. Heck, they are always on my mind. This year, we're going to upgrade our tailgate with these skillet chicken wings. Packing a lot of heat and a little sweet with elements like sriracha, honey, and hoisin, these wings could bring even a house divided together.

“SWICY” SKILLET CHICKEN WINGS

MAKES 2 DOZEN

Ingredients:

3 Tablespoons Garlic-Chili Sauce

3 Tablespoons Hoisin

2 Tablespoons Honey

1 Tablespoon Soy Sauce

1 Teaspoon Sriracha, or more to taste

1 Teaspoon Sesame Oil

2 Dozen Cut Chicken Wings (about 2 lbs)

¾ Teaspoon Chinese Five Spice

¼ Teaspoon Cayenne

2 Teaspoons Coarse Kosher Salt

Freshly Ground Telicherry Black Peppercorns, to taste

1 Tablespoon Canola Oil

1 Tablespoon Butter

2 Tablespoons Toasted Sesame Seeds

2Tablespoons Sliced Green Onions

Instructions

1. Preheat oven to 375˚F.
2. In a small bowl, whisk together garlic-chili sauce, hoisin, honey, soy sauce, sriracha, and sesame oil.
3. Pat wings dry with paper towels and place in a large mixing bowl. Season with Chinese Five Spice, cayenne, salt, and pepper and toss to combine.
4. Heat oil and butter together in the No. 14 Skillet over medium heat. Add wings and sear until golden brown on all sides, flipping every few minutes, about 10 minutes total. Transfer skillet to the preheated oven and bake until wings are cooked through and tender, about 18-20 minutes.
5. Return skillet to the stovetop and carefully spoon off 1-2 tablespoons of excess fat. Stir in reserved sauce and turn the heat to medium high. Simmer, stirring gently, until sauce is reduced slightly and wings are coated and sticky, about 2-3 minutes. Off the heat, toss with sesame seeds and green onions. Serve hot.

Recipe from Smithey Ironware. Check out their other great cast iron and carbon steel recipes on their blog.