Spicy Chili Chicken Wings
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 cup sugar
- sauce:
- 3/4 cup ketchup
- 1 teaspoon salt or to taste
- 1 tablespoon hoisin sauce
- 1 1/2 cups rice or cider vinegar
- 6 tablespoons chinese plum sauce
- 2 tablespoons garlic finely chopped
- 2 tablespoons fresh red jalapeã±o or serrano chili, with seeds or to taste, finely chopped or serrano chili, with seeds
- 3 tablespoons fresh ginger finely minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 30 chicken wings tips removed, rinsed and patted dry
- 2 tablespoons cilantro chopped, for garnish
- Carbohydrate 64.7859775535891 g
- Cholesterol 670.38 mg
- Fat 140.275049317872 g
- Fiber 1.76161126626467 g
- Protein 164.548356191837 g
- Saturated Fat 39.2057014346529 g
- Serving Size 1 1 Recipe (1249g)
- Sodium 58715.7909475203 mg
- Sugar 63.0243662873245 g
- Trans Fat 15.4907771419564 g
- Calories 2196 calories
1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks. 2. Preheat the oven to 350ºF. 3. Using a sharp knife, separate the chicken wings at the joint. Set aside. 4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.
