Categories: Appetizers

Ingredients

• 1 cup lime juice
• 1/4 cup reduced-sodium tamari
• 6 tablespoons hot sauce, preferably Frank's RedHot, divided
• 3 pounds chicken wings, separated if necessary
• 3 tablespoons water
• 1 teaspoon cornstarch

Directions

1. Combine lime juice, tamari and 3 tablespoons hot sauce in a large bowl. Add wings and stir to coat. Refrigerate for at least 1 hour and up to 4 hours, stirring occasionally.

2. Preheat oven to 450°F. Coat a large wire rack with cooking spray and set on a large rimmed baking sheet.

3. Remove the wings from the marinade and place on the prepared rack, meaty-side down. (Discard the marinade.)

4. Bake for 10 minutes. Turn the wings and continue baking until golden brown, about 10 minutes more. Leave the pan in the middle of the oven, turn the broiler to High and broil until deeply browned in spots, about 5 minutes.

5. Bring the remaining 3 tablespoons hot sauce to a boil in a small skillet. Whisk water and cornstarch in a small bowl; whisk into the boiling sauce and cook, whisking, for 1 minute. Toss the hot wings with the sauce in a clean large bowl. Transfer to a serving platter

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