Spicy Chili Chicken Wings
I've made these before, and they are delicious. I used a serrano chile and the heat was just right for us. We cooked them on the grill; they were super good, charred just a little.
I've made these before, and they are delicious. I used a serrano chile and the heat was just right for us. We cooked them on the grill; they were super good, charred just a little.
- 1 cup sugar
- sauce:
- 3/4 cup ketchup
- 1 teaspoon salt or to taste
- 1 tablespoon hoisin sauce
- 1 1/2 cups rice or cider vinegar
- 6 tablespoons chinese plum sauce
- 2 tablespoons garlic finely chopped
- 2 tablespoons fresh red jalapeã±o or serrano chili, with seeds or to taste, finely chopped or serrano chili, with seeds
- 3 tablespoons fresh ginger finely minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 30 chicken wings tips removed, rinsed and patted dry
- 2 tablespoons cilantro chopped, for garnish
- Carbohydrate 64.7859775535891 g
- Cholesterol 670.38 mg
- Fat 140.275049317872 g
- Fiber 1.76161126626467 g
- Protein 164.548356191837 g
- Saturated Fat 39.2057014346529 g
- Serving Size 1 1 Recipe (1249g)
- Sodium 58715.7909475203 mg
- Sugar 63.0243662873245 g
- Trans Fat 15.4907771419564 g
- Calories 2196 calories
Step-by-step
- Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
- Preheat the oven to 350ºF.
- Using a sharp knife, separate the chicken wings at the joint. Set aside.
- Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.
Working with limited oven space demands careful planning when baking thirty pieces of poultry. Standard baking sheets easily trap steam if overloaded, preventing the skin from rendering properly. Spacing out the joints across multiple pans ensures dry heat circulates efficiently.
Sauce Reduction and Thickening
Simmering the glaze in a heavy saucepan prevents scorching from the high sugar content. Vinegar provides an acidic counterweight to the sweetness of plum sauce and processed sugar. Cornstarch slurry must be fully incorporated before boiling to prevent lumps in the finished glaze.Managing Chile Heat
Leaving the seeds intact in the red jalapeño or serrano chilis increases capsaicin concentration significantly. Finely mincing the fresh ginger and garlic ensures these aromatics distribute evenly through the thick reduction. Food processing the cooled sauce breaks down fibrous plant matter into a smooth coating consistency.Baking and Basting Mechanics
Baking at 350 degrees Fahrenheit requires forty-five to fifty minutes to render subcutaneous fat safely. Basting halfway through the cooking window adds layers of fresh glaze without washing away previously caramelized sugars. Leftover sauce stores safely in an airtight container for up to fourteen days.
