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Recipe Can't Stop Won't Stop Wings

Can’t Stop Won’t Stop Wings

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    5 mins

  • Cooking

    20 mins

Recipe Video Fusion Chicken Vegetable Appetizer Lunch Dinner Easy Recipes Less Than 30 mins

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

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil

How to make it

  1. <a href="https://www.youtube.com/watch?v=EZLeLaAoBjY&amp;feature=youtu.be">https://www.youtube.com/watch?v=EZLeLaAoBjY&amp;feature=youtu.be</a>
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle cucumber wedges with salt and serve with hot wings. 

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