Serves 10
65 min
Chili Chicken Wings
Recipe GLPR4f54579825bcb7
Glazed chicken wings coated in a savory-sweet Asian-inspired chili sauce made with vinegar, plum sauce, and fresh ginger. The wings are baked until golden and tender, then finished with a fresh cilantro garnish. Perfect as an appetizer or main course.
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Ingredients
1½ cups Rice or cider vinegar
1 cup Sugar
¾ cup Ketchup
6 tablespoons Chinese plum sauce
1 tablespoon Hoisin sauce
2 tablespoons Garlic, finely chopped
2 tablespoons Fresh red or serrano chili, finely chopped with seeds
3 tablespoons Fresh ginger, finely minced
1 teaspoon Salt
1 tablespoon Cornstarch mixed with cold water
30 Chicken wings, tips removed
2 tablespoons Fresh cilantro, chopped, for garnish
Directions
In a small, heavy saucepan, combine the vinegar, sugar, ketchup, plum sauce, hoisin sauce, garlic, chili, ginger, and salt. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring constantly for about 5 minutes until the flavors are well blended. Remove from heat and allow to cool to room temperature. Transfer the cooled sauce to a food processor and puree until nearly smooth. Reserve 1½ cups for coating the wings; store the remaining sauce in the refrigerator for basting.
Preheat the oven to 350°F.
Rinse the chicken wings under cold water and pat them dry with paper towels. Using a sharp knife, separate the wings at the joints to remove any remaining wing tips.
Place the prepared chicken wings in a large bowl and toss thoroughly with the 1½ cups of reserved chili sauce, ensuring all wings are evenly coated.
Arrange the coated chicken wings in a single layer on 2 to 3 baking sheets, spacing them so they do not overlap. Bake for 45 to 50 minutes, basting with additional sauce 1 to 2 times during cooking, until the wings are golden brown and cooked through (internal temperature of 165°F).
Transfer the baked wings to a serving platter, sprinkle with the fresh cilantro, and serve immediately.
