I admit wings are one of my food weakness. There are many times that it is actually what I end up ordering for dinner. This got started when I was pregnant with our youngest. I developed gestational diabetes. I found out that pretty much anything that I wanted to eat at a restaurant put my sugar level too high. But wings . . . I could have sticky, sweet, BBQ, spicy or even Teriyaki. They always worked for me. Some may say that is why my youngest tends to prefer to order them too. Game days watching parties are no different, and I know that whatever type of wings I make that they are going to be a big hit. These are a favorite as there is a little bit of heat and a little bit of sweat. I’m working on trying to turn it into a sauce to make a Sweet Chili Chicken Pizza. I think I’m really close!
SWEET CHILI ASIAN CHICKEN WINGS
Prep Time: 5 mins Cook Time: 20 mins
3 lbs, chicken wing pieces
¾ cup FRANK’S® RedHot Sweet Chili® Sauce
2 tbsp. light soy sauce
1 tsp. grated peeled ginger
1 tsp. minced garlic
2 Tbsp. minced green onion or cilantro
1. BAKE wings in foil-lined pan at 500°F on the lowest oven rack for 20 to 25 min. until crispy, turning once.
2. MIX Sweet Chili Sauce, soy sauce, ginger and garlic in large bowl.
3. TOSS wings in sauce to coat. Sprinkle with green onion or cilantro.
Makes 6 to 8 servings
Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
Broil 6-inches from heat 15 to 20 min., turning once.
Grill over medium heat 20 to 25 min., turning often.