These peppery Asian inspired chicken wings are great as a finger-licking appetizer or as a main served with green beans and rice. Either way, it will leave your mouth tingling for more!
Ingredients
3 lbs Chicken Wings
1/2 Cup Shallot, finely diced
1 Tbsp Garlic, minced
1 tsp Ginger, grated or minced
1 Tbsp Black pepper, coarsley ground
1/4 Cup Sweet Black Soy
1/4 Cup Low Sodium Soy
2 Tbsp Oyster Sauce
1 Tbsp Sriracha (optional)
2 Tbsp Brown Sugar/ Honey
2 Tbs Oil
2-3 green onions, sliced (for garnish)
Instructions
1- Preheat the oven to 425°F. Place a large wire rack on a baking sheet and coat with cooking spray.
2- Arrange the chicken skin side up on the rack on the baking sheet. Brush with a little oil and roast for 20-25 minutes until the chicken is cooked, crisp up the skin by setting them under the broiler for 5-8 minutes watching them closely.
3- Meanwhile while the chicken is cooking, heat a tiny bit of oil on a sauce pan and add the finely diced shallots and saute for 2-3 minutes until they soften.
4- Add the minced garlic and ginger and fry for another minute or 2 until fragrant.
5- Add the black pepper, both types of Soy, oyster sauce, sriracha (optional) and brown sugar (you can use honey instead) to the sauce pan and stir well.
6- Let the sauce simmer and reduce to a thick syrupy consistency and then turn off the heat.
7- Once the wings are cooked and crispy, transfer them to a big bowl and pour the sauce over it, tossing to coat them.
8- Garnish with sliced green onions and enjoy while hot.
Ingredients
3 lbs Chicken Wings
1/2 Cup Shallot, finely diced
1 Tbsp Garlic, minced
1 tsp Ginger, grated or minced
1 Tbsp Black pepper, coarsley ground
1/4 Cup Sweet Black Soy
1/4 Cup Low Sodium Soy
2 Tbsp Oyster Sauce
1 Tbsp Sriracha (optional)
2 Tbsp Brown Sugar/ Honey
2 Tbs Oil
2-3 green onions, sliced (for garnish)
Instructions
1- Preheat the oven to 425°F. Place a large wire rack on a baking sheet and coat with cooking spray.
2- Arrange the chicken skin side up on the rack on the baking sheet. Brush with a little oil and roast for 20-25 minutes until the chicken is cooked, crisp up the skin by setting them under the broiler for 5-8 minutes watching them closely.
3- Meanwhile while the chicken is cooking, heat a tiny bit of oil on a sauce pan and add the finely diced shallots and saute for 2-3 minutes until they soften.
4- Add the minced garlic and ginger and fry for another minute or 2 until fragrant.
5- Add the black pepper, both types of Soy, oyster sauce, sriracha (optional) and brown sugar (you can use honey instead) to the sauce pan and stir well.
6- Let the sauce simmer and reduce to a thick syrupy consistency and then turn off the heat.
7- Once the wings are cooked and crispy, transfer them to a big bowl and pour the sauce over it, tossing to coat them.
8- Garnish with sliced green onions and enjoy while hot.
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