After numerous tries of baking chicken wings that were failures (soggy), I've finally come upon how to make the crispy wings I'm looking for. You need to bake them on a rack! I've also found online a recipe for the Asian zing sauce that is made of ingredients we always have in our pantry, so I'm always ready if I get that craving and need satisfaction!
Asian Zing Chicken Wings
Asian Zing Sauce
2 tsps corn starch 4 tsps rice vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup garlic chili sauce (has a rooster on the jar)
1 tbsp soy sauce
1 tsp lemon juice
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp garlic (pushed through a garlic press)
Wings
4 pounds chicken wings, tips removed, drumettes and flats separated
1 1/2 tablespoons vegetable oil
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Asian Zing Sauce
Dissolve corn starch in rice wine vinegar in a small bowl and set aside.
In a small sauce pan combine remaining ingredients.
Add corn starch and rice wine vinegar mixture and stir well.
Heat mixture on low/medium heat, stirring often until sauce reaches a boil and thickens.
Remove from heat, allow it to cool then cover it and chill it until ready to use.
Wings
Preheat oven to 400°. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
Toss wings in Asian zing sauce and serve.
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