Chili Chicken Wings
Deliciously sticky and spicy Asian-inspired chicken wings coated in a flavorful sauce made with vinegar, plum sauce, hoisin, and fresh chilies. Perfect for parties or as an appetizer.
Ingredients
- •1½ cups rice or cider vinegar
- •1 cup sugar
- •¾ cup ketchup
- •6 tablespoons Chinese plum sauce
- •1 tablespoon hoisin sauce
- •2 tablespoons garlic
- •2 tablespoons fresh chili
- •3 tablespoons fresh ginger
- •1 teaspoon salt
- •1 tablespoon cornstarch
- •30 pieces chicken wings
- •2 tablespoons cilantro
- •garnish
Cooking Instructions
- 1.
1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
15 min
- 2.
2. Preheat the oven to 350ºF.
5 min
- 3.
3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
10 min
- 4.
4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.
50 min