Asian Chicken Wings

Asian Chicken wings with Dipping sauce

Wings

2 tbsp of veg oil

30-40 chicken wings
2 tablespoon of smoked salt

2 teaspoon of finely ground black peppers

Sauce
1 cup water
1/2 cup Rice Wine Vinegar
1 cup ginger
2 to 3 minced garlic cloves
2 to 3 tablespoons honey
1/3 cup brown sugar
2 tablespoons Thai Sweet Chili Sauce
1 tablespoon Chile Garlic Sauce

2 tablespoons of Soy Sauce
1 stalk of chopped green onions

Method

Line 2 baking sheets with Aluminum Foil and Wire Rack. Preheat your oven to 450 degrees Fahrenheit. Drizzle Chicken with oil. Place you chicken on the wire rack, that bake fore twenty to thirty minutes, until cooked through and crispy.

Grate your ginger and garlic with a microplane into a bowl. Add the water, vinegar, honey, sugar, the sauces, and the chopped green onions. 

Instead of tossing the sauce, I like to serve the wings with like a "dipping" sauce, which makes you fingers clean.

I prefer dipping my wings, but if you would like, you can put the sauce in a sauce pan and simmer until it has reduced significantly on low heat until it is syrupy. Then coat chicken.

Til Next Time,

Daniel

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