Ingredients
Scale
1 lb chicken wings, separated into flats and drums
4 garlic cloves, finely chopped
1 tbsp grated fresh ginger
2 Thai chilies, thinly sliced
2 tbsp soy sauce
1 tbsp dark soy sauce (optional)
1 tbsp rice vinegar
2 tbsp brown sugar
1 tsp toasted sesame oil
Neutral oil, for searing
Instructions
- Sear the wings:
Pat wings dry and season lightly. In a hot skillet with oil, sear wings on all sides until golden. Remove and set aside. - Make the glaze:In the same skillet, sauté garlic, ginger, and chilies. Add soy sauces, vinegar, and brown sugar. Simmer until slightly thickened.
- Glaze and finish:Return wings to the skillet, toss to coat, and simmer until glaze clings. Drizzle with sesame oil before serving.
Pat wings dry and season lightly. In a hot skillet with oil, sear wings on all sides until golden. Remove and set aside.
In the same skillet, sauté garlic, ginger, and chilies. Add soy sauces, vinegar, and brown sugar. Simmer until slightly thickened.
Return wings to the skillet, toss to coat, and simmer until glaze clings. Drizzle with sesame oil before serving.Notes
Let wings sear undisturbed for extra crispiness. Lower heat during glazing to prevent sugar from burning. Garnish with scallions or sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 5–6 wings
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg