Asian Chile-Garlic Chicken Wings with Sesame
Sriracha hot sauce -- available in the Asian section of most grocery stores -- adds heat and a touch of sweetness to the glaze for chicken wings in this recipe by Gail Simmons. The wings are roasted, not fried, so they're quite easy to make.
1. Preheat the oven to 400 degrees F. Rinse the wings under cold water and pat dry. Place the wings on a roasting tray in a flat layer and drizzle with toasted sesame oil. Toss together so everything is coated evenly then sprinkle with paprika, salt and pepper. Roast for 30 minutes until the skin gets crisp and the meat is tender.
2. While the wings are cooking place a small sauce pan over medium heat and add peanut oil and garlic. Once garlic starts to sizzle and become fragrant add sriracha, honey and soy sauce. Bring to a simmer, stir and cook for 2-3 minutes to allow flavors to meld together. Season with salt and shut off heat.
Once wings are cooked place into a large mixing bowl and pour the glaze over them. Toss well to coat evenly and place on a large platter. Sprinkle with toasted sesame seeds and garnish with lime wedges and cilantro.
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