Prep 15 mins
Cook 15 mins
This is an excellent wing dish! Marinating overnite really is the key here so plan ahead. This is adapted from Gourmet magazine, March, 1993. (OMG, am I that old? LOL) Prep time does not include marinade time.
- 2 lbs chicken wings
- 2 garlic cloves, minced and mashed to a paste with
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 teaspoon hot red pepper flakes
- 1⁄3 cup light corn syrup
- 1⁄2 cup distilled white vinegar or 1⁄2 cup apple cider vinegar
- Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint.
- In a heavy-duty resealable plastic bag toss the wings with the garlic paste and the oil to coat them well and let them marinate, chilled, for at least 6 hours or overnight.
- Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown.
- Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 minutes more, or until they are golden.
- While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl.
- Serve the wings with the sauce.
Tried this recipe tonight. Good flavor, a nice zing that left your lips burning for just a little while. These paired well with homemade hot and sour soup and some rice.