Ingredients
- 12 chicken wings
- 2 tablespoon vegetable oil
- 3/4 cup rice vinegar
- 1/2 cup light brown sugar
- 1/4 cup soy sauce
- 1 1/2 tablespoon sweet asian chile sauce
- 1 1/2 teaspoon sriracha chile sauce
- 2 tablespoon minced fresh ginger
- 2 tablespoon scallions, sliced
- 1 tablespoon toasted sesame seeds
Preparation
Baking Directions:
Of course buffalo wings are the ones everyone knows, and those are deep-fried.
This is a great frying-free method — just broil the wings on a pan and there's no splatter or super messy cleanup.
1.Preheat the broiler.
In a bowl, toss the chicken wings with the oil and season with salt and pepper.
Arrange the wings on a rack set over a baking sheet and broil 10 to 12 inches from the heat for about 45 minutes, turning once or twice, until golden, crisp and cooked through.
2.Meanwhile, in a blender, combine the vinegar with the brown sugar, soy sauce, sweet chile sauce, Sriracha, ginger and half of the scallions and puree until very smooth.
Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, about 5 minutes.
Add the chicken wings to the sauce and cook, tossing gently, until glazed, about 3 minutes.
Transfer the wings to a platter and garnish with the remaining scallions and the sesame seeds.
