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Chicken wings are awesome. It's an undeniable fact of life. The great thing is that they're versatile and can change so much based on the sauce you use. This sauce will give you the right combination you need to really enjoy the game.
Yield: 24-30 wings
- 12-15 chicken wings
- 1 cup flour
- 2 tsp salt
- 2 tsp paprika
- 1/4 tsp black pepper
- 1 cup cider vinegar
- 1 cup sugar
- 1 clove garlic, minced
- 2 tsp fresh ginger, minced
- 1/2 cup ketchup
- 2 tbsp soy sauce
- 1 tsp chicken soup base
- 1/2 cup water
- 6 tbsp cornstarch
- Using a sharp knife, divide the chicken wings at joints. Discard the tips.
- Line a baking pan with aluminum foil and lightly grease.
- Combine the flour, salt, paprika, and black pepper. Coat the wing sections in flour mixture. Arrange on prepared baking pane. Bake at 350°F for 30 minutes. Flip and bake for an additional 20-30 minutes.
- Meanwhile, combine the vinegar, sugar, garlic, ginger, ketchup, soy sauce, and chicken soup base in a saucepan. Bring to a simmer while the wings are baking. Sauce will be thin.
- Combine the water and cornstarch until completely smooth. Slowly trickle into the sauce while whisking vigorously (to avoid lumps forming). You will not use it all -- just use enough to get the sauce thickened.
- Keep in mind that cornstarch will continue to thicken a bit more as it heats. The trick is to go under what you think you really need.
- Remove the wings from the oven. Dip in the sauce to get completely coated. Arrange on a serving platter with extra sauce on the side.