Ingredients
-
1
-
-
-
1/4
-
-
3
-
3
-
3
-
3
-
4
-
1
-
1/2
-
-
-
Directions
Sticky Asian Wings, Great for football parties when you don’t want a spicy, These wings were tasty but I didn’t think they were sticky more like gooey I was expecting a thin sticky glaze but I should have known with all the cornstarch that that wasn’t going to happen the flavor is very Asian I liked the idea of broiling the wings first but they didn’t hold up the crispiness in the sauce the sauce thicken very quick that I had to add a touch of water to thin it enough to get the wings covered Made for Spring 2014 PAC
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Steps
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1
Done
|
Pre Heat Broiler. |
|
2
Done
|
Season Winglets With Ginger, Garlic Salt, and Pepper and Lay Out on a Broiler Pan. Tip: Line the Pan With Foil For Easy Clean Up. |
|
3
Done
|
Pour 1/4 Cup Water Into Broiler Pan. |
|
4
Done
|
Cook Winglets Directly Under Broiler For Appx 7 Minutes Per Side. You Want Them Nice and Brown, Even a Little Crispy Is Good. |
|
5
Done
|
While They Are Cooking, Prepare Sauce in a Large Pan on the Stove by Heating the Chili Sauce, Brown Sugar, Vinegar, Soy Sauce, Ginger, Sesame Oil and Corn Starch. |
|
6
Done
|
When Chicken Is Browned, Add to Pan With Sauce and Stir to Coat Well. |
|
7
Done
|
Cover and Simmer For Appx 15 Min, Stirring Occasionally. Sauce Should Thicken and Coat the Wings Well. |
|
8
Done
|
Serve With Rice to Make a Meal or They Are Great Alone as an Appetizer. |
