Over the past couple of years between Football, Basketball, and Golf seasons, I have eaten my weight 3 times over in wings! A little sweet, a little spice and the traditional wings are transformed into a treat that’s not only crispy, but magically transformed.
- 12 chicken wings
- 2 Tbsp canola oil
- 1 tsp salt
- ¾ c. rice vinegar
- ½ c. brown sugar
- ¼ c. soy sauce
- 1 Tbsp sweet Asian chile sauce
- 2 tsp Sriracha sauce
- 2 Tbsp fresh ginger, minced
- 2 scallions, sliced
- 1 Tbsp sesame seeds, toasted
- Preheat the oven broiler and spray the broiler pan rack with non-stick spray.
- Place the chicken wings in a bowl and combine with the canola oil and salt and toss to coat.
- Arrange the coated wings on the broiler pan rack and broil 12 inches from the heating element for 45 minutes, turning until golden brown and crispy.
- While the chicken is cooking, combine the rice vinegar, soy sauce, brown sugar, Asian chile sauce, Sriracha, ginger, and 1 scallion in a blender until smooth.
- Pour the mixture to a saucepan and bring to a boil for 5 minutes until the sauce thickens.
- Add the chicken wings to the sauce and toss to glaze for 5 minutes.
- Place finished wings on a platter and garnish with scallions and sesame seeds.
adapted from Food & Wine
- Teriyaki Chicken Wings (mnn.com)