Makes 4 First-Course or 2 Main-Course Servings.

INGREDIENTS

  • 2 pounds chicken wings
  • 1/4cup peanut oil
  • 3 tablespoons finely chopped fresh cilantro
  • 3 tablespoons soy sauce
  • 2 1/2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 3/4teaspoon dried crushed red pepper
    1 cup rice vinegar
  • 3/4cup sugar
  • 1/2cup water
  • 1 tablespoon chili-garlic sauce
    steamed white rice
  • 1/4cup thinly sliced green onions

    DIRECTIONS

    Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.


    Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.


    Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.


    Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat.
    Place chicken wings atop steamed white rice. Sprinkle with green onions.