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INGREDIENTS:
1 lb chicken wings, drumsticksand flats
4 tablespoons Ty Ling Sweet and Sour Sauce, plus more for dipping
1/4 cup soy sauce
2 tablespoon water
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon chili paste
1 teaspoon toasted sesame oil
4 cloves garlic, minced
Toasted sesame seeds
Scallions, chopped
Optional: White rice for serving
By: Megan Mckeehan @brokegirltable
DIRECTIONS:
1. Make the marinade: In a medium mixing bowl, whisk together the Sweet and Sour sauce, soy sauce, water, rice vinegar, brown sugar, chili paste, sesame oil, and garlic until smooth and fully combined. Toss the chicken wings in the sauce, then let the wings marinate in the fridge for at least two hours (or up to 24 hours if prepping in advance).
2. When ready to cook, preheat the oven to 400 oF. Line a baking sheet with parchment paper, then lay out the wings evenly on the pan. Bake the wings in the oven for 20 min. Retain the leftover marinade!
3. While the wings are cooking, bring the remaining marinade to a rapid simmer on the stove for about 5 min. This will reduce the marinade to a thicker sauce.
4. After the first 20 minutes of cooking, remove the wings from the oven and brush with the reduced sauce, then continue to cook for another 15-20 minutes or until the internal temp reaches 165 oF.
5. Before serving, garnish the wings with chopped scallions and toasted sesame seeds, and serve with white rice (optional) and more Sweet and Sour Sauce for dipping.