Chicken Wings With Momofuku Octo Vinaigrette

momofuku cookbook by david chang

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 3  lbs chicken wings, tips saved for another use
• 2  tablespoons  finely chopped garlic
• 2  tablespoons  chopped peeled fresh ginger
• 1⁄4 teaspoon  finely chopped fresh chili pepper
• 1⁄4 cup  rice wine vinegar
• 1⁄4 cup light soy sauce
• 2  tablespoons  canola  vegetables or 2  tablespoons  grapeseed oil
• 1⁄4 teaspoon  sesame oil
• 1 1⁄2 tablespoons sugar
•  fresh ground black pepper

Directions

1. Preheat oven to 425°F Line a baking pan with parchment paper (or spray the pan with cooking spray). Place the chicken wings on the parchment paper in single layer. Bake for 20-25 minutes, turning the chicken wings over halfway during cooking process.
2. While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large bowl (large enough to fit all of the wings).
3. Toss the chicken wings in the vinaigrette to coat.