I think you’re gonna need this for the games this weekend. Go Niners! Crispy Sticky Asian Wings For the wings:3 lbs. chicken wings3 tbsp. Rice flourKosher salt and fresh ground pepper, to taste3 green onions, sliced on the biasLime wedges, for squeezing For the sauce:1 tsp sesame oilKosher salt and fresh-ground pepper, to taste1 inch piece of ginger, peeled and minced1 tbsp sweet chili sauce2 tbsp honey4 tbsp brown sugar5 tbsp soy sauce1 tsp lemon grass paste3 cloves garlic peeled and minced, or 3 tsp jarred minced garlic Preheat the oven to 250 and place a rack on a large baking tray. If you don’t have a rack, just line the tray with foil or parchment paper.Cut each wing at the joint so you have a flat and drum. Throw away the tips, or freeze for stock. Dry the wings with paper towels, then place in a large bowl and add the rice flour, salt and pepper. Toss to combine. It’s important to dry the wings first so they only get a light coating. Throw away any remaining rice flour once tossed together.Place in a single layer on the rack or tray. Place on the lower shelf of the oven for 30 minutes.After 30 minutes, turn the oven up to 425, rotate the tray and place on a higher shelf for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool.Place all of the sauce ingredients into a saucepan, stir and bring to boil. Allow to lightly bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with the sliced green onions and lime wedges, for squeezing.Crispy Sticky Asian Wings
I think you’re gonna need this for the games this weekend. Go Niners! Crispy Sticky Asian Wings For the wings:3 lbs. chicken wings3 tbsp. Rice flourKosher salt and fresh ground pepper, to taste3 green onions, sliced on the biasLime wedges, for squeezing For the sauce:1 tsp sesame oilKosher salt and fresh-ground pepper, to taste1 inch piece of ginger, peeled and minced1 tbsp sweet chili sauce2 tbsp honey4 tbsp brown sugar5 tbsp soy sauce1 tsp lemon grass paste3 cloves garlic peeled and minced, or 3 tsp jarred minced garlic Preheat the oven to 250 and place a rack on a large baking tray. If you don’t have a rack, just line the tray with foil or parchment paper.Cut each wing at the joint so you have a flat and drum. Throw away the tips, or freeze for stock. Dry the wings with paper towels, then place in a large bowl and add the rice flour, salt and pepper. Toss to combine. It’s important to dry the wings first so they only get a light coating. Throw away any remaining rice flour once tossed together.Place in a single layer on the rack or tray. Place on the lower shelf of the oven for 30 minutes.After 30 minutes, turn the oven up to 425, rotate the tray and place on a higher shelf for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool.Place all of the sauce ingredients into a saucepan, stir and bring to boil. Allow to lightly bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with the sliced green onions and lime wedges, for squeezing.