East-Meets-West Wings

By BobD

Nick Podesta and Jason Freiman put an Asian spin on chicken wings, the all-American bar snack, by coating them in a sweet-spicy-sticky glaze made with brown sugar, soy and chile sauces, chopped ginger and scallions.

Ingredients

• 12 chicken wings
• 2 tablespoons vegetable oil
• Salt and freshly ground pepper
• 3/4 cup rice vinegar
• 1/2 cup light brown sugar
• 1/4 cup soy sauce
• 1 1/2 tablespoons sweet Asian chile sauce
• 1 1/2 teaspoons Sriracha chile sauce
• 2 tablespoons minced fresh ginger
• 2 scallions, sliced
• 1 tablespoon toasted sesame seeds

Details

Servings 4
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the broiler. In a bowl, toss the chicken wings with the oil and season with salt and pepper. Arrange the wings on a rack set over a baking sheet and broil 10 to 12 inches from the heat for about 45 minutes, turning once or twice, until golden, crisp and cooked through.

Meanwhile, in a blender, combine the vinegar with the brown sugar, soy sauce, sweet chile sauce, Sriracha, ginger and half of the scallions and puree until very smooth. Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, about 5 minutes. Add the chicken wings to the sauce and cook, tossing gently, until glazed, about 3 minutes. Transfer the wings to a platter and garnish with the remaining scallions and the sesame seeds.