Chicken wings with a down-home, Asian flavor

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Name: East-Meets-West Wings
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 3
Cuisine: Asian-American
Ingredients: 12 chicken wings; 2 tablespoon vegetable oil; 3/4 cup rice vinegar; 1/2 cup brown sugar; 1/4 cup tamari sauce; 1-1/2 tablespoons sweet Asian chile sauce (I use the Mae Ploy brand); 1-1/2 tablespoons Chile Sauce (I use the Sriracha brand); 1-1/2 tablespoons Wings hot suace (I use the Frank's brand); 2 tablespoons ginger minced; 2 scallions sliced; 1 tablespoon sesame seeds toasted; ~1 teaspoon salt & pepper to taste

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INGREDIENTS

12 chicken wings
2 tablespoon vegetable oil
3/4 cup rice vinegar
1/2 cup brown sugar
1/4 cup tamari sauce
1-1/2 tablespoons sweet Asian chile sauce ; (I use the Mae Ploy brand)
1-1/2 tablespoons Chile Sauce ; (I use the Sriracha brand)
1-1/2 tablespoons Wings hot suace ; (I use the Frank's brand)
2 tablespoons ginger ; minced
2 scallions ; sliced
1 tablespoon sesame seeds ; toasted
~1 teaspoon salt & pepper ; to taste

Servings

INSTRUCTIONS

Preheat the oven broiler. IN a bowl, toss the chicken wings with the oil and season with salt & 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 cooked through.

If sesame seeds are not already toasted, use a little oil in a separate skillet and toast the sesame seeds over medium heat until roasted, ~5 minutes

Meanwhile, in a blender, combine the rice vinegar with brown sugar, tamari sauce, Mae Ploy sweet chile sauce, Sriracha sauce, Frank's hot sauce, ginger and half of the scallions and puree until smooth.

Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, ~5 minutes.

Add the chicken wings to the sauce and cook, tossing gently, until glazed, ~3 minutes

Transfer the wings to a platter and garnish with remaining scallions and sesame seeds.

NOTES

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East-Meets-West Wings

12 chicken wings
2 tablespoon vegetable oil
3/4 cup rice vinegar
1/2 cup brown sugar
1/4 cup tamari sauce
1-1/2 tablespoons sweet Asian chile sauce (I use the Mae Ploy brand)
1-1/2 tablespoons Chile Sauce (I use the Sriracha brand)
1-1/2 tablespoons Wings hot suace (I use the Frank's brand)
2 tablespoons ginger minced
2 scallions sliced
1 tablespoon sesame seeds toasted
~1 teaspoon salt & pepper to taste

If sesame seeds are not already toasted, use a little oil in a separate skillet and toast the sesame seeds over medium heat until roasted, ~5 minutes

Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, ~5 minutes.

Add the chicken wings to the sauce and cook, tossing gently, until glazed, ~3 minutes

Transfer the wings to a platter and garnish with remaining scallions and sesame seeds.

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 3 Servings

Calories: 530
Calories from Fat: 257 (48%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 7.2g
Cholesterol 89.3mg		27 %
Sodium 1144mg		39 %
Potassium 405.9mg		11 %
Total Carbohydrate 42.3g		12 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 40.8g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 530

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