- 1 (4 pound) bag chicken wing drumettes
- 2 tablespoons hot chili oil
- 2 tablespoons minced fresh ginger
- 4 cloves garlic minced or pressed
- 2 green onions (including tops) minced
- 1/3 cup Kikkoman Soy Sauce
- 3 tablespoons Kikkoman Rice Vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon sesame oil
- 1/2 cup chopped cilantro
- 1 teaspoon cornstarch
- 1/4 cup water
- Heat over to 400 degrees F. Bake chicken wings on a nonstick baking sheet for 20 minutes, drain liquid. Turn wings over and bake for an additional 25 minutes until done and lightly browned.
- In the meantime put hot chili oil in a small saute pan. Add ginger, garlic, and green onions. Saute for 3 minutes, turn saute pan heat down to low and add in the rice vinegar, sugar, sesame oil, and cilantro. Stir well to combine.
- In a small bowl mix cornstarch and water, pour into sauce pan with vegetable. Stir together and heat until it thickens, about 5 minutes. Place cooked wings in a large bowl, toss with the thickened sauce.
05/14/2018
recipepes.com
Spicy Garlic Hot Wings, recipe
PT15M
PT1H
5
455 calories
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