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Chili Chicken Wings

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Chili Chicken Wings

Chili Chicken Wings

amanda

Equipment

  • Amazon Basics 2-Cup Stainless Steel Saucepan and Cooking Lid

  • Hamilton Beach Airfryer – The Oven Air Fryer

  • KitchenAid Professional Series Wooden Cookie/Cake Spatula

  • OXO Good Grips 6-Piece Stainless Steel Wooden Spoon Set

Ingredients

  • 1 1/2 cups rice or cider vinegar

  • 1 cup sugar

  • 3/4 cup ketchup

  • 6 tablespoons Chinese plum sauce

  • 1 tablespoon hoisin sauce

  • 2 tablespoons finely chopped garlic

  • 2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds

  • 3 tablespoons finely minced fresh ginger

  • 1 teaspoon salt, or to taste

  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water

  • 30 chicken wings (tips removed), rinsed and patted dry

  • 2 tablespoons chopped cilantro, for garnish

Instructions

1

Instruction 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

Instruction 2

Preheat the oven to 350ºF.
3

Instruction 3

Using a sharp knife, separate the chicken wings at the joint. Set aside.
4

Instruction 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.
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