Sweet Chile Glazed Chicken Wings

Sweet Chile Glazed Chicken Wings - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

2 pounds 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

1 teaspoon dried crushed red pepper

1 cup rice vinegar

3/4 cup sugar

1/2 cup water

1 tablespoon chili-garlic sauce

Steamed white rice

1/4 cup thinly sliced green onions

Directions

Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.

Preheat oven to 400F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.

Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.

Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

Makes 4 First-Course or 2 Main-Course Servings.

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Latest Reviews

" A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken..." - marsha fernandez

"Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation..." - beth sigworth

"Tall, fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. Make it extra special with berries and whipped cream!" - ann page

"Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare..." - beth sigworth

"Pretty good basic recipe. My changes make it much better" - sue k.

"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.

Happy cooking...