Hubby likes anything with ginger, so I am always on the lookout for dishes with ginger on the ingredients list. This recipe is from the Summer Edition of the Betty Crocker recipe book. As usual, I tweaked it a bit to suit our preference.
Send me your favorite "ginger" recipe and I will do my best to feature it here in this blog!
What you need:
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon grated ginger
- 1/2 tablespoon Sriracha
- 2 cloves of garlic, finely chopped
- 1/2 teaspoon soy sauce
- 1/2 tablespoon red pepper flakes
- 1 tablespoon milk
- 1 tablespoon Canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds chicken wings
- 1/2 cup flour
- 2 stalks green onion, sliced
- non-stick cooking spray (optional)
What to do:
In a saucepan, combine all glaze ingredients. Bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 4 minutes. Remove from heat and set aside.
Mix the red pepper flakes, milk, oil, salt, pepper and chicken in a gallon resealable plastic bag. Seal the bag and shake to coat. Add the flour, seal the bag again, and shake until the chicken is coated with flour.
Heat oven (convection) to 375°F. Line a baking sheet with aluminum foil and spritz with non-stick cooking spray. Place the chicken wings on the baking sheet. Bake uncovered for 30 minutes, then remove from the heat and turn the wings over to cook the other side. Bake 20 to 30 minutes longer or until golden brown.
Remove from the oven, place the wings in a large bowl and toss with the glaze. Top with green onions before serving.
Tips, Tricks and Tweaks:
1. When handling chicken, make sure to wash your hands thoroughly.
2. Don't worry if the flour doesn't coat all your chicken wings completely. They will taste just as good.
3. If you don't have non-stick spray, just brush the baking pan with a bit of oil so the wings won't stick.
4. NEVER undercook your chicken - better safe than sorry. Stick a thermometer to make sure. It should read at least 165°F.