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1 4 pound bag chicken wing drumettes
2 tablespoons hot chili oil
2 tablespoons minced fresh ginger
4 cloves garlic minced or pressed
2 green onions (including tops) minced
1/3 cup Kikkoman Soy Sauce
3 tablespoons Kikkoman Rice Vinegar
1-1/2 tablespoon sugar
1 tablespoon sesame oil
1/2 cup chopped cilantro
1 teaspoon cornstarch
1/4 cup water
Heat oven to 400°F. Bake chicken wings on a nonstick baking sheet for 20 minutes, drain liquid. Turn wings over and bake for an additional 25 minutes until done and lightly browned. In the meantime put hot chili oil in a small saute pan. Add ginger, garlic, and green onions. Saute for 3 minutes, turn saute pan heat down to low and add in the soy sauce, rice vinegar, sugar, sesame oil, and cilantro. Stir well to combine. In a small bowl mix cornstarch and water, pour into saute pan with vegetables. Stir together and heat until it thickens, about 5 minutes. Place cooked wings in a large bowl, too with the thickened sauce.
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