Prep 10 mins
Cook 20 mins
These are addictive wings!
- 2 lbs 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 dry crushed red pepper
- 1 cup rice vinegar
- 3⁄4 cup sugar
- 1⁄2 cup water
- 1 tablespoon chili paste with garlic
- Cut each chicken wing in half at joint.
- Mix oil, cilantro, soy sauce, 2 tblsps garlic, ginger and ¼ tsp crushed red pepper in large bowl; add chicken wings and turn to coat; cover and refrigerate 2 hours.
- Preheat oven to 400F; cover bottom of large baking sheet with aluminum foil; transfer chicken to baking sheet; bake until cooked through and golden-brown, about 20 minutes.
- Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining ½ tblsp garlic and remaining ½ tsp crushed red pepper in medium saucepan; bring to boil; reduce heat and simmer until glaze thickens to syrup consistency, about 20 minutes.
- Transfer baked chicken wings to large bowl; pour glaze over; toss to coat.
Sweet, sticky, a hint of heat and chili garlic - delicious! Thanks for sharing! Culinary Quest '14
I used chicken breast, and I was not disappointed. It is such a healthy alternative to not deep frying the wings or chicken. Loved'em
These turned out really good and flavorful. I didn't have peanut oil so I just used salad oil and I used more garlic than called for in both the marinade and also in the glaze. Really easy to make, howeever, we like our wings more crispy so I ended up baking them for quite a bit longer than the recipe stated. Make some rice with these as you will have leftover sauce. Excellent!