Author Notes
Chicken wings + sweet chili sauce = one big mess requiring tons of napkins! —mtlabor
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Ingredients
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3 tablespoons
vegetable oil
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1/4 cup
seasoned rice vinegar
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2 tablespoons
soy sauce, divided
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2
garlic cloves, pressed
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1 tablespoon
ginger, minced
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1/8 teaspoon
red chili pepper flakes
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20
chicken wings
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1/4 cup
Thai sweet chili sauce
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2 teaspoons
Sriracha sauce
Directions
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In a large bowl (big enough to fit all those wings) combine vegetable oil, rice vinegar, 1 tablespoon soy sauce, garlic, and pepper flakes. Toss the wings in the marinade and set in fridge for at least an hour. I left it in there for a good 8 hours while I was at work and had Andy kind of move them around a couple of times in between so get the wings evenly done.
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Preheat oven to 400 F.
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Line a baking sheet with aluminum foil and bake the wings for about 45 minutes (or until chicken is done all throughout and skin is darkened, flipping after 20 minutes or so.
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In a small bowl, combine the remaining 1 tablespoon soy sauce, sriracha, and sweet chili sauce. Toss the wings in the sauce and serve!
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