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Sticky Ginger Garlic Chicken Wings

 12 Ratings
7 Comments
  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 20
  • Save
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  • Pinterest
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Add something spicy to your family's Asian cuisine night! Serve chicken wings made using Gold Medal® flour - perfect for appetizers.

Ingredients

Glaze

1/2
cup packed brown sugar
1/2
cup rice vinegar
2
tablespoons grated gingerroot
1
tablespoon Sriracha hot chili sauce, or 1/2 teaspoon crushed red pepper flakes
3
cloves garlic, finely chopped
1
teaspoon soy sauce

Chicken

3
tablespoons red pepper sauce
2
tablespoons vegetable oil
1/2
teaspoon salt
1/2
teaspoon pepper
5
lb chicken wing drummettes
1
cup Gold Medal™ all-purpose flour

Directions

  • 1 In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
  • 2 In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
  • 3 Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
  • 4 Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.
  • 5 In large bowl, toss chicken with glaze.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
170mg
7%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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