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AppetizersGrill
Sweet Chili-Glazed Chicken Wings
Tailgaters can be a hungry crowd, and here’s a great appetizer to serve while the rest of the meal is cooking. These can be made the night before and reheated the next day before glazing.
Also, these can be grilled. Recipe from Bon Appetit.
50 MINUTES
30 minutes to make
20 minutes to bake
Does not include marinate time
2 pounds chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic, divided
2 tablespoons minced ginger
3/4 teaspoon dried crushed red pepper, divided
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili-garlic sauce
Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl.
Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
Preheat oven to 400 degrees.
Using tongs, transfer chicken wings to large baking sheet.
Bake until cooked through and golden brown, about 20 minutes.
Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan.
Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat.
Serves 4.
Per serving: 661 calories; 37 g fat (9 g saturated fat; 50 percent calories from fat); 44 g carbohydrates; 99 mg cholesterol; 926 mg sodium; 33 g protein; 1 g fiber.
