East-Meets-West Wings
- Preparing Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 3
- 1/2 cup brown sugar
- 2 tablespoon vegetable oil
- 1 tablespoon sesame seeds toasted
- 2 scallions sliced
- 3/4 cup rice vinegar
- 1/4 cup tamari sauce
- 12 chicken wings
- 1-1/2 tablespoons sweet asian chile sauce (i use the mae ploy brand)
- 1-1/2 tablespoons chile sauce (i use the sriracha brand)
- 1-1/2 tablespoons wings hot suace (i use the frank's brand)
- 2 tablespoons ginger minced
- ~1 teaspoon salt & pepper to taste
- Carbohydrate 42.2703300370419 g
- Cholesterol 89.32 mg
- Fat 28.5162166711921 g
- Fiber 1.45483333845428 g
- Protein 24.7625066676603 g
- Saturated Fat 6.17359395883378 g
- Serving Size 1 1 Serving (258g)
- Sodium 1143.97733335283 mg
- Sugar 40.8154966985877 g
- Trans Fat 2.30059479185146 g
- Calories 530 calories
Preheat the oven broiler. IN a bowl, toss the chicken wings with the oil and season with salt & pepper. Arrange the wings on a rack set over a baking sheet and broil 10-12 inches from heat for about 45 minutes, turning once or twice, until golden, crisp, and cooked through. If sesame seeds are not already toasted, use a little oil in a separate skillet and toast the sesame seeds over medium heat until roasted, ~5 minutes Meanwhile, in a blender, combine the rice vinegar with brown sugar, tamari sauce, Mae Ploy sweet chile sauce, Sriracha sauce, Frank's hot sauce, ginger and half of the scallions and puree until smooth. Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, ~5 minutes. Add the chicken wings to the sauce and cook, tossing gently, until glazed, ~3 minutes Transfer the wings to a platter and garnish with remaining scallions and sesame seeds.
