Recipe by Jfoxe
Great for football parties when you don't want a spicy
Top Review by teresas
These wings were tasty...but I didn't think they were sticky...more like gooey...I was expecting a thin sticky glaze...but I should have known with all the cornstarch that...that wasn't going to happen...the flavor is very Asian...I liked the idea of broiling the wings first...but they didn't hold up the crispiness in the sauce...the sauce thicken very quick that I had to add a touch of water to thin it enough to get the wings covered...Made for Spring 2014 PAC
- 453.59 g chicken wings, Sliced into winglets and tips discarded
- powdered ginger
- garlic salt
- 59.14 ml water
For the Sauce
- 44.37 ml chili sauce
- 44.37 ml brown sugar
- 44.37 ml cider vinegar
- 44.37 ml low sodium soy sauce
- 59.16 ml cornstarch
- 14.79 ml powdered ginger
- 2.46 ml sesame seed oil
Directions See How It's Made
- Pre Heat Broiler.
- Season winglets with ginger, garlic salt, and pepper and lay out on a broiler pan. Tip: Line the pan with foil for easy clean up.
- Pour 1/4 Cup water into broiler pan.
- Cook winglets directly under broiler for appx 7 minutes per side. You want them nice and brown, even a little crispy is good.
- While they are cooking, prepare sauce in a large pan on the stove by heating the chili sauce, brown sugar, vinegar, Soy sauce, ginger, sesame oil and corn starch.
- When chicken is browned, add to pan with sauce and stir to coat well.
- Cover and simmer for appx 15 min, stirring occasionally. Sauce should thicken and coat the wings well.
- Serve with rice to make a meal or they are great alone as an appetizer.