Asian glazed wings


Credit for these goes to drunken Saturday Paul and his hulk like rage to need to eat upon coming home. So several lessons learned when making these first being make sure the oven is clean in your 1910 built apartment with zero kitchen hoods, because this place was filled with smoke. Second I make damn good wings something my dad never could pull off. I remember as a kid he would always make wing touting he was “the best” at it…well now many years later and several states away I can say they were always pretty bad. Soggy, no crispy texture, and just covered in hot sauce basically my dad boiled chicken in the oven with hot sauce and called himself the greatest wing man to hit the 845/914 area code.

This post isn’t really about the wings as much as the glaze. It is something I use on chicken, pork, or fish this time it just happened to be on wings.  To get wings crispy  pre-heat oven to 450 spray baking sheet with pam place wings skin side up bake 25-30 minutes hit with glaze toss back into the oven for another 5-7 minutes.

Glaze for roughly 12 wings:

  • 2 tbls rice wine vinegar
  • 4 tbls of soy glaze/ teriyaki glaze any of those thicker asian glazes will work
  • 2 tbls of rooster sauce aka chili paste
  • Juice of 1 lime
  • Small handful of diced scallion
  • 1 tbls of fresh zested ginger if you have it if not a small pinch of salt

Combined in a bowl coat wings bake again coat again before serving. Same applies for chicken breast. If using on fish or pork coat at end of cooking process.





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