Asian Spicy and Sweet Chili Sauce Wings

So last weekend while I was busy studying for the GRE, Neil treated me to a favorite of ours, homemade wings. I love these because they are baked and lightly glazed, therefore healthier and more flavorful than some of the varieties we’ve had at restaurants. They are also incredibly easy to make. While I was trapped studying on the couch, the sun came out (very rare lately) and the kitchen was flooded with sunshine and Neil’s pictures turned out beautifully. The wings literally glistened in the sun.

INGREDIENTS

• 2 pounds (or so) of chicken wings
• 3 tablespoons hot ground chili paste
• 2 teaspoons minced garlic
• 1/2 cup rice wine vinegar
• 2/3 cup water
• 2/3 cup sugar
• 1 teaspoon salt
• 4 teaspoons cornstarch
• 4 tablespoons chopped cilantro

(quantities will yield 2 cups of sauce)

Note: You can also opt to just buy bottled Chili Sauce, and no one will fault you as it does save time and cost in ingredients. We recommend this brand:

DIRECTIONS

To start, make chili sauce:

1. Place 1/4 cup of water in a small bowl or cup. Add the cornstarch and stir until dissolved. Set aside.

2. Place remaining water in a sauce pan or pot over medium-high heat. When the water reaches boiling, add the remaining ingredients: (garlic, chili paste, rice wine vinegar, sugar, salt, cilantro). Stir well and bring to boil.

3. Reduce heat (medium-low) and add the cornstarch dissolved in water. Stir continuously as the sauce thickens (about 2 minute). Remove from heat and taste test. Not sweet enough? Add more sugar (or honey).

Then, preheat oven the oven to 400 degrees so that by the time you’ve finished your prep, the oven will be ready.

4. Wash and thoroughly inspect each wing.

5. Place wings in a bowl and coat with olive oil. Mix and coat each wing thoroughly, even if it means getting your hands oily.

6. Arrange wings on baking sheet evenly spaced.

7. Bake at 400 degrees until crisp.

8. Remove from oven/baking sheet and toss in chili sauce. Return to baking sheet and oven and continue basting until chicken is well done.

And there you have them, glistening in the sun, ready to enjoy!
I personally recommend them with beer, and maybe a side of ice cream to
temper the sweet sweet burn.