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Home -> Main Dishes -> Poultry
Ingredients (view qty in metric system instead) 1 1/2 cups cider vinegar 1 cup sugar 3/4 cup ketchup 2 tbsp. hoisin sauce 2 tbsp. minced garlic 2 tbsp. minced fresh jalapeno chili 3 tbsp. minced fresh ginger 1 tsp. salt 1 tbsp. cornstarch 1 tbsp. water 30 chicken wings, wing tips removed Directions Combine vinegar, sugar, ketchup, hoisin sauce, garlic jalapeno, ginger and salt in a medium saucepan. Stir together te cornstarch and water in a small bowl until smooth. Stir the cornstarch mixture into the pan. Heat to a boil over medium high heat. Reduce heat to medium low and simmer 5 minutes, stirring frequently. Remove the pan from the heat and cool the mixture to room temperature. Transfer to a blender and puree until smooth. Preheat oven to 350 degrees. Separate the chicken wings at the joint. Transfer the chicken wings to a large bowl. Pour 1 1/2 cups of the sauce over the chicken and toss to coat. Transfer the coated chicken wings to sheet pans and arrange in a single layer. Bake chicken wings 45 to 50 minutes, basting every 20 minutes with sauce. Serve wings hot. Makes 60 pieces. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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