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Recipe from: chewnibblenosh Image Credit: Christine |
Asian
Marinated Wings with Sweet Chili Glaze
“These wings are marinated in a spicy
Asian marinade for a few hours before baking off in the oven.” Christine
Ingredients:
3 lbs.
chicken wings
½ cup peanut
oil (or substitute canola or vegetable oil if there’s an allergy)
3 Tbsp. fresh
chopped cilantro
5 Tbsp.
low-sodium soy sauce
4 Tbsp.
minced fresh garlic, reserve 1 Tbsp. for the glaze
3 Tbsp.
minced fresh ginger
1 tsp. dried,
crushed red pepper flakes
1 cup rice
vinegar
¾ cup sugar
½ cup water
1 Tbsp
chili-garlic sauce (you could add more if you’re looking for serious spice)
Chopped green
onions, for garnish
Instructions:
Cut each
chicken wing at the joint. Remove wing tips and throw them away. Place the
chicken
pieces in a large bowl.
In a smaller
bowl, whisk together the peanut oil, cilantro, soy sauce, 3 Tbsp. garlic,
ginger, and
crushed red pepper.
Pour the
mixture over the wings, and toss to coat evenly.
Cover the
bowl and refrigerate the wings for at least 2 hours.
The glaze
could take anywhere from 20-40 minutes to reduce, so start early based on when
your wings are going in the oven.
In a small
saucepan, combine the rice vinegar, sugar, water, remaining 1 Tbsp. garlic, and
chili-
garlic sauce.
Bring the
mixture to a boil, reduce the heat, and simmer until the mixture thickens a bit
and is
syrupy.
Meanwhile,
preheat the oven to 400*F.
Line a cookie
sheet with foil, and spray with nonstick spray.
Line the
marinated wings up on the cookie sheet.
Bake for 20
minutes, or until completely cooked and browned nicely.
Place the
cooked wings in a bowl, and toss with sweet chili glaze.
Preheat your
broiler.
Drain the
cookie sheet and then line the wings up on it again.
Place the
wings under the broiler, watching carefully, for just enough time to caramelize
the
glaze a little bit.
Sprinkle with
green onions and serve.
Serves: 4
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