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1
Preheat oven to 350u00b0F.
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2
Cut wings by disjoining the two sections and trim away excess fat.
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3
Place wings on a baking sheet lined with foil and bake for 35 minutes.
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4
Set aside.
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5
In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
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6
Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
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7
Cook for 2 more minutes then transfer to a large bowl and set aside.
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8
In the same skillet add 4-6 tablespoons canola oil.
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9
Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
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10
Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
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11
Marinate in fridge for at least 2 hours or overnight.
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12
Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
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13
Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
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14
SWEET-HOT GARLIC CHILI SAUCE:
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15
1/2 cup rice vinegar.
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16
1/2 cup white sugar.
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17
1/4 cup water.
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18
3 tablespoons fish sauce.
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19
2 tablespoons Sherry wine.
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20
3 cloves garlic, minced.
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21
3/4 teaspoons Thai dried crushed chilis.
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22
1/4 cup tomato ketchup.
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23
1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
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24
Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
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25
Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
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26
Reduce heat to low and add the cornstarch mixture incorporating into sauce.
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27
Cook until thickened about 5 minutes.
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28
Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
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29
Serve with wings.
