I bought whole wings because it's much cheaper than buying a package of drummettes and wings that have already been separated for you. I used my kitchen shears to cut them apart and then I cut the wing tips and set them aside so I could make chicken stock. The extra step is easy and worth the savings.
When we eat at our fave Chinese and Thai restaurants, the waiters always bring Sambal Oelek chili paste as soon as we're seated. That chili paste is great on just about everything when you need a little heat. I added a very small amount to the marinade because this was a shared dish with the kids. Next time, oh yes, there will most definitely be a next time, I'm making my own batch that's extra spicy. I LOVE SPICY!!!
- 3 lbs chicken wings (wings and drummettes)
- 1/4 c soy sauce
- 1/4 c water
- 1/4 c rice vinegar
- 1/4 c sake
- 2 tbs sugar
- 1 tbs sesame oil
- 1 tsp Sambal Oelek (chili pepper paste)- use more if you like heat.
- 2 tbs garlic, minced
- Mix marinade ingredients in large ziploc or large container for marinating chicken.
- Add chicken wings and marinate overnight for best flavor.
- Preheat oven to 375F. Line roasting pan with foil for easy clean-up and use spray oil to prevent chicken from sticking.
- Put chicken in roasting pan in single layer, not touching. Discard marinade.
- Cook 45 mins - 1 hr. Because my chicken were a little crammed, I turned them after 1 hr, placed them on middle rack and broiled them for 3-5 mins till skin was crispy and browned on backside, too. ENJOY!!!