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 10-12 inches from heat for about 45 minutes, turning once or twice, until golden, crisp, and baked through.
Meanwhile, in a blender, combine the vinegar with brown sugar, tamari soy, Mae Ployt sweet chile, Sriracha , Worcestershire, Frank's sauces along with 1/2 of the scallions scallions, puree until smooth.
Remove from blender and transfer sauce to large saucepan and boil over high heat, stirring frequently, until glossy - about 5 minutes.
Add the chicken wings to sauce and cook, tossing gently, until glazed, about 3 mins. Transfer wings to a platter and garnish with sesame seeds and remaining scallions.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 229.7mg||8 %|
|Potassium 88.2mg||2 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.3g|
|Protein 0.3g||0 %|
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Calories per serving: 13
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