Sweet-Hot Chicken Wings
1 48oz. bag frozen chicken wings
The Base
- 1 cup sugar
- 1 tablespoon crushed red pepper flakes
- 4 tablespoons seasoned rice vinegar (or white vinegar)
- 3 tablespoons La Choy soy sauce (for the saltiness)
- 1 tablespoon Kikoman soy sauce (for the flavor)
- 10 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 4 green onions, finely chopped
- 1 tablespoon sesame seeds
The Extras
- Fresh squeezed citrus juice (orange, lemon or lime)
- Corn syrup
- Fresh jalapeno, habanero or serrano chilies
- Honey
- Prepared barbecue sauce
- Sweet chili sauce for chicken
- Apricot preserves
Place frozen wings in a glass dish (do not use a metal pan, it's hell to clean) and cover with foil. Bake at 375° to 400° for 30 minutes. While they are cooking, prepare the sauce.
Put base ingredients in a nonstick sauce pan. Add any of the extras you want. Bring to a boil and keep at a low boil while the wings are cooking.
Take wings out and put them in the sauce. Cook for 1 or 2 minutes in the sauce, turning occasionally. Discard any chicken juice in the glass pan. Put wings back in pan and spoon a little sauce over them. Don't cover with foil.
Put the wings back in the oven for 10 minutes, turn, pour more sauce over and cook another 10 minutes. Lower the heat if the sauce starts to burn. The longer they cook, the better they get but you have to make sure the sugar doesn't burn too much.
