Spicy Thai Chicken Wings - cooking recipe

Ingredients

18 chicken wings, whole, tips removed
3 tablespoons ginger, grated
1/4 cup white vinegar
2 tablespoons sesame oil
1 1/2 teaspoons sesame seeds
1/2 cup honey
1/2 cup soy sauce
1/4 cup sweet-hot chili-garlic sauce
2 tablespoons sesame seeds, for garnish
3 stalks scallions, for garnish
1/4 cup canola oil, for frying

Preparation

Preheat oven to 350\u00b0F.
Cut wings by disjoining the two sections and trim away excess fat.
Place wings on a baking sheet lined with foil and bake for 35 minutes.
Set aside.
In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
Cook for 2 more minutes then transfer to a large bowl and set aside.
In the same skillet add 4-6 tablespoons canola oil.
Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
Marinate in fridge for at least 2 hours or overnight.
Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
SWEET-HOT GARLIC CHILI SAUCE:
1/2 cup rice vinegar.
1/2 cup white sugar.
1/4 cup water.
3 tablespoons fish sauce.
2 tablespoons Sherry wine.
3 cloves garlic, minced.
3/4 teaspoons Thai dried crushed chilis.
1/4 cup tomato ketchup.
1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
Reduce heat to low and add the cornstarch mixture incorporating into sauce.
Cook until thickened about 5 minutes.
Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
Serve with wings.