Your guests will love these Asian-stylehot wings with their thick soy-chili glaze.
Recipe: Soy-Chili ChickenWings
2 pounds chicken wing drumettes2 tablespoons vegetable oil1/4 cup soy sauce2 tablespoons rice wine or dry sherry2 tablespoons granulated sugar1 teaspoon chili oil or 2 small driedhot red chiles4 quarter-size slices fresh ginger2 cloves garlic, peeled2 green onions1 cup water
Rinse chicken and pat dry.
Heat oil in a wide frying pan over highheat. Add chicken, a portion at a time (do not crowd pan); cook,turning as needed, until browned on all sides.
Return all chicken to pan, then add soysauce, wine, sugar, chili oil, ginger, garlic, whole onions andwater. Bring to a boil, then reduce heat, cover and simmer untilmeat near bone is no longer pink (cut to test), about 20 minutes.
Uncover and boil, turning chicken often,until sauce is thick enough to coat wings, about 10 minutes.If made ahead, let cool; cover and refrigerate until next day.
Serve warm or at room temperature; toreheat, place chicken in a single layer on baking sheets andheat in a 350°F (175°C) oven until warm.
Makes 8 servings.
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