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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe combines vinegar, brown sugar, and spicy Sriracha to make a sauce for your chicken wings or wing pieces. Great as a game day snack or as part of an Asian-themed buffet. Ingredients:
12 chicken wings (can be left whole, or separated at the joints, wing tips discarded) |
2 tablespoons vegetable oil |
kosher salt & freshly ground black pepper |
1/4 cup rice vinegar |
1/2 cup light brown sugar |
1/4 cup soy sauce |
1 1/2 tablespoons thai sweet chili sauce |
1 1/2 teaspoons sriracha sauce |
2 tablespoons fresh ginger, minced |
2 green onions, sliced |
1 tablespoon sesame seeds, toasted |
Directions:
1. Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet.
2. Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack.
3. Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes.
4. Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth.
5. Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes.
6. Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.
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