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Sweet Chili-Glazed Chicken Wings

    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
    3/4 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

  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.