Sticky Asian Chicken Wings
Because the wings get a good bit of char, the type ofhoney you use isn't as important here (it'll lose its subtler nuances). Thoughwe remove the skin from the wings, you'd never know it--they pick up an irresistiblecrispy crunch as the glaze cooks under the broiler. Give yourself a better gripwhen skinning each wing by holding it with a paper towel in one hand andpulling the skin with another paper towel in the other hand.
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Ingredients
- Cooking Spray
- 20 large Chicken drumettes, skinned
- 2 tablespoons Toasted sesame oil, divided
- 5 tablespoons Bee Wild honey
- 1/4 cup Unsalted chicken stock
- 2 1/2 tablespoons Reduced-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 1/2 tablespoons Sambal oelek (ground fresh chile paste)
- 1 tablespoon Minced fresh ginger
- 1 tablespoon Minced fresh garlic
- 3 tablespoons Chopped fresh cilantro
- 2 tablespoons Unsalted roasted peanuts, chopped
Instructions
- Preheat broiler with rack 15cm from heat.
- Coat a large foil-lined baking sheet with cookingspray. Combine chicken and 1 tablespoon oil on prepared pan; toss to coat.Broil 13 minutes; turn chicken over, and broil 3 minutes.
- Meanwhile, combine honey, stock, soy sauce,vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a smallskillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupyand reduced to about 2/3 cup, stirring frequently. Brush chicken with 3tablespoons honey mixture, and return to broiler; broil 2 minutes or untillightly charred. Place chicken in a large bowl; drizzle with remaining honeymixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.