Makes about 40 Ginger Garlic Chicken Wing Sections
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 5 pounds chicken wings, cut into 2 sections each, wing tip discarded
- salt and fresh ground black pepper to taste
- 2 tbsp hot sauce
- 1 tbsp vegetable oil
- 1 1/2 cup all-purpose flour
- non-stick canola oil spray
- For the glaze:
- 3 crushed garlic cloves
- 3 tbsp finely grated fresh ginger
- 1/4 tsp cayenne pepper, optional
- 1/2 cup rice vinegar
- 1/2 cup packed brown sugar
- 2 tsp soy sauce
Place the chicken wings in a large mixing bowl, and season generously with salt and fresh ground black pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour to a large plastic bag, add the wings and shake thoroughly. The chicken wings should be very lightly dusted with flour.
Cover two half-sheet pans with foil, and spray well with the canola oil. Distribute the chicken wings evenly on the pans, and spray the wings with the canola oil to coat. Bake for 30 minutes, turn the chicken wings over, and bake for another 30 minutes, until browned and crusty.
While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter.