Follow these steps for perfect results
dried red chiles
small
coriander seeds
fennel seeds
cumin seeds
sugar
molasses
Asian fish sauce
low-sodium soy sauce
soy sauce
garlic cloves
smashed and peeled
fresh ginger
thinly sliced
chicken wings
Toast chiles, coriander, fennel, and cumin seeds in a skillet until fragrant.
Grind the toasted spices to a fine powder.
Whisk together ground spices, sugar, molasses, fish sauce, soy sauces, garlic, and ginger.
Marinate chicken wings in the mixture for at least 4 hours in the refrigerator, turning occasionally.
Preheat oven to 425°F (220°C).
Remove wings from marinade and pat dry.
Arrange wings on wire racks over a foil-covered baking sheet.
Roast wings for about 40 minutes, until browned and cooked through.
Strain the marinade into a saucepan and bring to a boil.
Simmer until the marinade thickens into a glaze, about 20 minutes.
Toss the cooked chicken wings in the glaze.
Serve immediately.
Expert advice for the best results
For extra crispy wings, broil for the last few minutes of cooking.
Adjust the amount of chiles to control the level of spiciness.
Marinate wings overnight for maximum flavor.
Everything you need to know before you start
20 minutes
Wings can be marinated up to 24 hours in advance.
Pile high on a platter. Garnish with sesame seeds and chopped scallions.
Serve with steamed rice and a side of Asian slaw.
Offer a variety of dipping sauces.
The bitterness of the IPA cuts through the sweetness of the glaze.
Discover the story behind this recipe
Popular street food and party snack.
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