Sticky Asian Chicken Wings - Give it a fly
Nutrition : Per Serving
20 large chicken drumettes, skinned (about 600 gm.)
¼ cup unsalted chicken stock
2 ½ tablespoons reduced soy sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons chopped fresh cilantro ( Coriander )
2 tablespoons unsalted roasted peanuts, chopped
Step 1 : Preheat broiler with rack 6 inches from heat.
Step 2 : Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon oil on prepared pan; toss to coat. Broil 13 minutes; turn chicken over, and broil 3 minutes.
Step 3 : Meanwhile, combine honey, stock, soy sauce, vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a small skillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently. Brush chicken with 3 tablespoons honey mixture, and return to broiler; broil 2 minutes or until lightly charred. Place chicken in a large bowl; drizzle with remaining honey mixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.
Give your wings best Condiment with - SULCA Hot Honey