Description Edit

Contributed by World Recipes Y-Group

  • Makes 4 first-course or 2 main-course servings.

Ingredients Edit

Directions Edit

  1. Cut each chicken wing in half at joint.
  2. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and ¼ teaspoon crushed red pepper in large bowl.
  3. Add chicken wings and turn to coat. Cover and refrigerate 2 Hours.
  4. Preheat oven to 400°F.
  5. Using tongs, transfer chicken wings to large baking sheet.
  6. Bake until cooked through and golden brown, about 20 minutes.
  7. Meanwhile, combine vinegar, sugar, water, chile-garlic sauce, remaining ½ tablespoon garlic and remaining ½ teaspoon crushed red pepper in medium saucepan.
  8. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
  9. Transfer baked chicken wings to large bowl.
  10. Pour glaze over; toss to coat.
  11. Place chicken wings atop steamed white rice.
  12. Sprinkle with green onions.

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