|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
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
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-
Bring the mixture to a boil, reduce the heat, and simmer until the mixture thickens a bit and is
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.
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