Recipe by threeovens
This recipe combines vinegar, brown sugar, and spicy Sriracha to make a sauce for your chicken wings or wing pieces. Great as a game day snack or as part of an Asian-themed buffet.
Top Review by LifeIsGood
Delicious wings!! The sauce is a homerun. We loved it! It was sticky, sweet and spicy all in one. In terms of how my oven broils, 45 min. was way too long. I think they were done and crispy by 20 min. max. I'll be printing out this keeper. Thanks!
- 12 chicken wings (can be left whole, or separated at the joints, wing tips discarded)
- 2 tablespoons vegetable oil
- kosher salt & freshly ground black pepper
- 1⁄4 cup rice vinegar
- 1⁄2 cup light brown sugar
- 1⁄4 cup soy sauce
- 1 1⁄2 tablespoons Thai sweet chili sauce
- 1 1⁄2 teaspoons sriracha sauce
- 2 tablespoons fresh ginger, minced
- 2 green onions, sliced
- 1 tablespoon sesame seeds, toasted
Directions See How It's Made
- Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet.
- Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack.
- Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes.
- Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth.
- Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes.
- Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.