Chicken wings with chili sauce
Description
The recipe won't take much time. When I first made this dish, I decided to use a moderately spicy sauce, as I was afraid it might be inedible for me. But it turned out very, very tasty and absolutely edible. Now I add a bit more chili pepper (without seeds) and a clove of garlic—it becomes simply incredible. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Choose a mild chili sauce; the package of my sauce was labeled "sweet," meaning moderately spicy. If you prefer spicier, then choose a hot chili sauce.
- 2
Step 2
Cut the chicken wings into segments, removing and setting aside the wing tips — these can be added to broth later. Lightly salt the remaining pieces, place them on parchment paper, and bake in the oven at 180°C (356°F) for 20–25 minutes, until fully cooked.
- 3
Step 3
While the wings are cooking, prepare the sauce. In a skillet, combine chili sauce and soy sauce, add a small piece of hot pepper (without seeds!) and a garlic clove cut into several pieces. Do not press the garlic, as we only need it to impart its aroma to the sauce. Simmer the sauce for 5 minutes after boiling.
- 4
Step 4
Transfer the cooked wings to the sauce and simmer over low heat for 3-5 minutes.
- 5
Step 5
When the wings are covered with a beautiful shiny red glaze and the aroma is so enticing that it's unbearable to wait any longer, remove the wings from the heat and serve.
- 6
Step 6
Done.