General Tao Chicken Wings
Teri Glahn
ingredients
CHICKEN WINGS- 24 chicken wings
- 3 tbsp peanut or olive oil
- Salt
- 2 tsp cornstarch
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- 3 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp finely chopped fresh ginger
- 3 cloves garlic, finely chopped
- 1 tsp sambal oelek
- 1/2 tsp paprika
- 3 tbsp water
- 1/2 cup sugar
- 1 green onion, thinly sliced (optional)
directions
CHICKEN WINGS
- 1
With the rack in the middle position, preheat the oven to 190°C (375°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with aluminum foil.
- 2
Cut the wings through the joints into 3 pieces. Discard the wing tips.
- 3
Place the chicken pieces in a bowl. Coat them with the oil and season with salt. Arrange them on the cooling rack so they are not touching. Bake for 20 minutes, then turn and bake until the meat pulls easily from the bone, about 20 minutes. Finish by broiling until the skin is crisp and golden-brown.
SAUCE
- 1
In a bowl, whisk the cornstarch, soy sauce, sesame oil, rice vinegar, water, fresh ginger, garlic, sambal oelek and paprika. Set aside.
- 2
In a large saucepan, bring the water and sugar to a boil. Cook without stirring until the mixture turns gold. Add the mixture. Simmer until the caramel has dissolved and has become syrupy.
- 3
In a large non-stick skillet over medium-high heat, cook the chicken in the sauce, turning the pieces until completely coated and well glazed. Garnish with green onion.
notes
To prevent the wings from becoming soft, serve them on a plate or platter instead of in a bowl.
Source: Teri Glahn
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