Sticky wings with honey and Sriracha

For wings

24 chicken wings, snipped in two at the joints and tips trimmed off

2 tablespoons canola oil

1 1/2 teaspoons kosher salt

2/3 cup honey

1/2 cup Sriracha hot sauce

2 tablespoons hoisin sauce

2 tablespoons fresh lime juice

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds

For dipping sauce

2 cups plain Greek yogurt

1 cup grated cucumber, squeezed dry

1/2 cup shopped cilantro

2 tablespoons fresh lime juice

1 large clove garlic, grated

1 teaspoon kosher salt

1 teaspoon honey

Carrot, celery and jicama sticks for serving

Position oven rack in middle of oven and preheat to 450 degrees. Line two baking sheets, including sides, with nonstick foil.

In large bowl, toss together wings, oil and salt. Space chicken evenly on sheets. Roast for 30 minutes, rotating pans 180 degrees once. Let wings cool slightly, then pour off fat from the baking dish.

Meanwhile, in small saucepan, blend honey, Sriracha, hoisin, lime juice and soy sauce. Pour half the mixture (about 1/2 cup) into a large bowl. Add wings and toss to coat.

Lower oven to 425 degrees and arrange wings on the same baking sheets. Roast for 10 minutes. Meanwhile, boil remaining honey mixture in saucepan over medium heat until a thick glaze forms, about 5 minutes. Remove wings from the oven; brush with glaze and sprinkle with sesame seeds. Continue to roast until wings are browned, about 7-10 minutes more. Cool on baking sheets for 10 minutes.

While wings cool, make the yogurt sauce: Stir all ingredients together in a serving bowl until blended.

Serve dipping sauce with wings and vegetable sticks.

Serves 12.

— “Pub Grub: 77 Apps & Entrees to Satisfy Everyone’s Cravings” (Hearst Books)