Hot-As-You-Like Asian Chicken Wings
- 6 whole chicken wings
- 1 teaspoon fresh mint, finely minced
- 1 teaspoon gingerroot, finely minced, peeled
- 1 teaspoon garlic, finely minced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 14 cup sweet chili sauce, (asian like Mae Ploy)
- 14 cup red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- 12 teaspoon hot chili oil, (to taste)
Remove wing tips from chicken wings and save for stock.
Cut wings in half at the elbow joint, creating two pieces per wing.
Place wings, mint, gingerroot, garlic, 1 tablespoon of soy sauce and vegetable oil in a self-sealing plastic bag, and mix evenly to coat wings.
Squeeze out air and seal bag, Let marinate, refrigerated, for 2 hours or overnight.
Preheat oven to 400 degrees F.
Bake wings on a rack in a shallow baking pan until completely cooked, 30 minutes.
Put vinegar, sweet chili sauce, sugar and the 2 teaspoons of soy sauce in a small, 1 quart saucepan.
Bring to a boil over high heat, stirring constantly.
Reduce heat and continue to simmer briskly until sauce is reduced to 1/3 cup.
Remove from heat.
At this point you may whisk in hot chili oil to taste, adding as you go to your favorite heat.
Remove cooked wings from oven.
Using tongs, place in a medium bowl.
Add all the reserved sauce and toss repeatedly with rubber spatulas to coat wings.
place wings back on baking rack.
Return to oven.
Let bake until glaze sets but does not burn, about 5 minutes.
Remove from oven.
Serve with plenty of napkins and cold beer.