Sticky Ginger Garlic Chicken Wings

Add something spicy to your family's Asian cuisine night! Serve chicken wings made using Gold Medal® flour - perfect for appetizers. MORE+ LESS-

By Betty Crocker Kitchens

June 22, 2010

Glaze

1/2

cup packed brown sugar

1/2

cup rice vinegar

tablespoons grated gingerroot

tablespoon Sriracha hot chili sauce, or 1/2 teaspoon crushed red pepper flakes

cloves garlic, finely chopped

teaspoon soy sauce

tablespoons red pepper sauce

tablespoons vegetable oil

1/2

teaspoon salt

1/2

teaspoon pepper

lb chicken wing drummettes

cup Gold Medal™ all-purpose flour

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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.