Makes 12 wing pieces
Total Time: about 40 minutes
- 6 whole chicken wings
- vegetable or canola oil for pan
- 1/4 C low-sodium soy sauce
- 3 Tbsp brown sugar
- 1 Tbsp hoisin sauce
- 1 1/2 Tbsp cider vinegar
- 3-4 Thai bird chiles, stemmed and minced, or to taste
Preheat the oven to 425F (220C) Rinse and pat the chicken wings dry and separate the wing tips, flats, and drumettes. Lightly oil a cookie sheet with the oil and place the wings on it. Roast for 17 minutes, flip the wings over, and cook for another 15-17 minutes, or until the wings are nicely browned and cooked through.
While the wings are cooking, make the sauce. In a medium bowl, whisk together the soy sauce, brown sugar, hoisin, vinegar, and chiles. A few minutes before the wings come out of the oven, heat a wok (or large skillet) over high heat. Transfer the wings to the dry wok, immediately coat with the sauce, and toss to coat. The sauce will begin to bubble and reduce; keep tossing the wings around as it becomes a beautiful sticky sauce and just a bit is left in the pan. Enjoy with plenty of napkins!