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Categories:
chicken mint gingerroot garlic vegetable oil soy sauce sweet chili sauce red wine vinegar sugar soy sauce hot chili oil
Viewed: 78 - Published at: 3 years agoIngredients
- For Wings
- 6 whole chicken wings
- 1 teaspoon finely minced of fresh mint
- 1 teaspoon peeled finely minced gingerroot
- 1 teaspoon finely minced garlic
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- For the sauce
- 1/4 cup sweet chili sauce (asian like Mae Ploy)
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon hot chili oil (to taste)
Method
- Wings:
- Remove wing tips from chicken wings and save for stock. Cut wings in half at the elbow joint, creating two pieces per wing.
- Place wings, mint, gingerroot, garlic, 1 tablespoon of soy sauce and vegetable oil in a self-sealing plastic bag, and mix evenly to coat wings. Squeeze out air and seal bag, Let marinate, refrigerated, for 2 hours or overnight.
- Preheat oven to 400 degrees F. Bake wings on a rack in a shallow baking pan until completely cooked, 30 minutes.
- Sauce:
- Put vinegar, sweet chili sauce, sugar and the 2 teaspoons of soy sauce in a small, 1 quart saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and continue to simmer briskly until sauce is reduced to 1/3 cup. Remove from heat. Reserve. At this point you may whisk in hot chili oil to taste, adding as you go to your favorite heat.
- Remove cooked wings from oven. Using tongs, place in a medium bowl. Add all the reserved sauce and toss repeatedly with rubber spatulas to coat wings.
- place wings back on baking rack. Return to oven. Let bake until glaze sets but does not burn, about 5 minutes.
- Remove from oven. Serve with plenty of napkins and cold beer.