East-Meets-West Wings – a delicious recipe with chicken, vegetable oil, Salt, rice vinegar, light brown sugar, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the broiler.
2
In a bowl, toss the chicken wings with the oil and season with salt and pepper.
3
Arrange the wings on a rack set over a baking sheet and broil 10 to 12 inches from the heat for about 45 minutes, turning once or twice, until golden, crisp and cooked through.
4
Meanwhile, in a blender, combine the vinegar with the brown sugar, soy sauce, sweet chile sauce, Sriracha, ginger and half of the scallions and puree until very smooth.
5
Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, about 5 minutes.
6
Add the chicken wings to the sauce and cook, tossing gently, until glazed, about 3 minutes.
7
Transfer the wings to a platter and garnish with the remaining scallions and the sesame seeds.
709
kcal
Calories
22
g
Fat
30
g
Carbs
95
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 12 chicken wings, 2 tablespoons vegetable oil, Salt and freshly ground pepper, 3/4 cup rice vinegar, and more.
Yes, East-Meets-West Wings falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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