STICKY GINGER GARLIC CHICKEN WINGS

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20 min Prep
1 hr 20 min Total
Pie Iconb
20 Servings

Add something spicy to your family's Asian cuisine night! Serve chicken wings made using Gold Medal® flour - perfect for appetizers.


Ingredient List
    Glaze
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1/2 cup rice vinegar
  • Small check mark in a circle icon2 tablespoons grated gingerroot
  • Small check mark in a circle icon1 tablespoon Sriracha hot chili sauce, or 1/2 teaspoon crushed red pepper flakes
  • Small check mark in a circle icon3 cloves garlic, finely chopped
  • Small check mark in a circle icon1 teaspoon soy sauce
    Chicken
  • Small check mark in a circle icon3 tablespoons red pepper sauce
  • Small check mark in a circle icon2 tablespoons vegetable oil
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 teaspoon pepper
  • Small check mark in a circle icon5 lb chicken wing drummettes
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
Preparation
  1. In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
  2. In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
  3. Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
  4. Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.
  5. In large bowl, toss chicken with glaze.