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Wednesday, June 14, 2017

Sweet Chili-Glazed Chicken Wings

2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Steamed white rice
1/4 cup thinly sliced green onions

Cut each chicken wing in half at joint. Mix oil, cilantro, 
soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed 
red pepper in large bowl. Add chicken wings and turn to coat. 
Cover and refrigerate 2 hours. 
Preheat oven to 400F. Using tongs, transfer chicken wings to large 
baking sheet. Bake until cooked through and golden brown, about 
20 minutes. Meanwhile, combine vinegar, sugar, water, chili-garlic 
sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon 
crushed red pepper in medium saucepan. Bring to boil; reduce heat 
and simmer until glaze mixture thickens to syrup consistency, about 
20 minutes. 
Transfer baked chicken wings to large bowl. Pour glaze over; toss 
to coat. Place chicken wings atop steamed white rice. Sprinkle with 
green onions. 

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