Authentic Asian Sauces
Can’t Stop Won’t Stop Wings
What You Will Need
Ingredients
- non-stick cooking spray
- 1 ¼ lb. chicken wings, patted dry with a paper towel
- 3 Persian cucumbers, cut in half and sliced lengthwise into wedges
Marinade
- 1 Tbsp. extra-virgin olive oil
- ¾ tsp. kosher salt, more as needed
- 1/2 tsp. fresh ground black pepper
Sauce Mix
- 3 Tbsp. unsalted butter, melted
- 1 ½ Tbsp. Lee Kum Kee Chiu Chow Chili Oil
- 1 tsp. apple cider vinegar
- pinch of salt
Made with
Lee Kum Kee products
How to make it
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<a href="https://www.youtube.com/watch?v=EZLeLaAoBjY&feature=youtu.be">https://www.youtube.com/watch?v=EZLeLaAoBjY&feature=youtu.be</a>
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Preheat broiler with an oven rack 6 inches from heating element. Line a baking sheet with foil. Spray a wire rack with non-stick cooking spray and place on prepared baking sheet.
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In a large bowl, toss together wings, oil, salt, and pepper. Arrange in a single layer on rack and broil until browned, about 10 to 12 minutes, then flip and broil for another 5 minutes.
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Meanwhile, in a large bowl toss together melted butter, Lee Kum Kee Chiu Chow Chili Oil, vinegar, and a pinch of salt. When wings come out from the oven, transfer to bowl with sauce, and toss to coat.
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Return to wire rack and broil for another 1 minute, until sauce has caramelized. Return to bowl with sauce, toss again to coat, and transfer to a serving platter. Drizzle with any extra sauce still in the bowl.
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Sprinkle cucumber wedges with salt and serve with hot wings.
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