Since I seem to be on this Asian cooking kick lately, I thought I might reintroduce a recipe from 2014. The original Japanese Glazed Chicken Drumsticks were meant to serve as the main entrée with a big bowl of rice. Since then, I have adapted the same recipe to make wonderful appetizers or if you will “finger food”. It’s been a big hit with my guys. While there is a little work involved; these are so delicious it’s well worth the effort. Just be sure to include some wet-wipes as the chicken is sticky-good.
These sticky glazed wings can also travel to a party. Instead of serving on a platter, place the wings in a chafing dish. Upon arrival, pop wings in the oven for a few minutes to warm, then sprinkle with green onions and sesame seed. The chafing dish should keep the wings nice and warm for the festivities.
Japanese Glazed Chicken Wings
1 package (3 lb) frozen chicken wings, thawed
1/2 Cup Water
3/4 cup balsamic vinegar
2/3 cup Japanese soy sauce (Kikkoman’s)
2 1/2 tablespoons ultra fine sugar
4 garlic cloves, peeled and bruised
1 small hot chili peppers, slit open, seeds removed
2 Green Onions, chopped for garnish
1-2 Teaspoons Sesame Seeds
Peel and bruise garlic. Chop hot chili peppers. Place in a small food processor and process until a paste forms. Spoon paste into a sauce pan. Add water, vinegar, soy sauce and sugar to the pan and bring to a boil over medium-high heat, stirring constantly until sugar has dissolved. Lower heat and simmer for about 40 minutes or until reduced to a thick glaze.
Meanwhile; preheat oven to 425 degrees.
Line 2 rimmed baking sheets with foil and spray with cooking spray. Divide chicken and spread in a single layer for even cooking and easy of turning. (If you have one large pan that will accommodate all the chicken, by all means use it). Bake wings about 40 to 45 minutes or until cooked through and no longer pink, turning mid-way through the baking process.
Remove wings from oven. Pour off any pan drippings from chicken so that pan is dry and will not thin glaze. Pour glaze over chicken and toss until well coated. Return chicken to oven and continue to bake until glaze is sticky, about 10 minutes more.
Arrange the chicken on a serving platter. Garnish with chopped green onions and sesame seeds just before serving.