Ingredients
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12 chicken wings (can be left whole, or separated at the joints, wing tips discarded)
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2 tablespoons vegetable oil
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1/4 cup rice vinegar
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1/2 cup light brown sugar
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1/4 cup soy sauce
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1 1/2 teaspoons sriracha sauce
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2 tablespoons fresh ginger, minced
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2 green onions, sliced
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1 tablespoon sesame seeds, toasted
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kosher salt & freshly ground black pepper
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1 1/2 tablespoons Thai sweet chili sauce
Instructions
- Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet.
- Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack.
- Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes.
- Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth.
- Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes.
- Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.