Perfect for Tailgating or Home Gating, wings with an Ameri-Asian flair
2 lbs chicken wings - flats and drums
1/2 tsp salt
1/2 tsp cracked black pepper
3/4 cup brown sugar
1/2 cup orange marmalade
1/4 cup rice vinegar
3 TBS reduced sodium Soy Sauce
2 TBS chopped fresh cilantro
3 TBS chili garlic sauce
2 tsp ginger, minced
1 tsp fish sauce
1/4 tsp crushed red pepper, or more if you like
4 cups finely shredded Napa Cabbage
1 cup shredded carrots
3 green onions, chopped
1/3 cup chopped peanuts
Sprinkle chicken with salt and pepper
In a large bowl combine brown sugar, marmalade, vinegar, soy, cilantro, chili garlic sauce, ginger, fish sauce, and red pepper. Place chicken in a resealable plastic bag, marinate in half the sauce for 1 hour
Drain chicken, then bake in a 375 degree oven for about 45 minutes, turning a couple of times.
While chicken cooks, heat remaining sauce over medium heat till it comes to a boil, then reduce heat and simmer a minute or so before removing from heat.
Place cabbage, onions and carrots on a serving platter, then toss chicken and sauce, place on veggies and top with chopped peanuts, and either some more chopped green onion or parsley for extra garnish if desired
2 lbs chicken wings - flats and drums
1/2 tsp salt
1/2 tsp cracked black pepper
3/4 cup brown sugar
1/2 cup orange marmalade
1/4 cup rice vinegar
3 TBS reduced sodium Soy Sauce
2 TBS chopped fresh cilantro
3 TBS chili garlic sauce
2 tsp ginger, minced
1 tsp fish sauce
1/4 tsp crushed red pepper, or more if you like
4 cups finely shredded Napa Cabbage
1 cup shredded carrots
3 green onions, chopped
1/3 cup chopped peanuts
Sprinkle chicken with salt and pepper
In a large bowl combine brown sugar, marmalade, vinegar, soy, cilantro, chili garlic sauce, ginger, fish sauce, and red pepper. Place chicken in a resealable plastic bag, marinate in half the sauce for 1 hour
Drain chicken, then bake in a 375 degree oven for about 45 minutes, turning a couple of times.
While chicken cooks, heat remaining sauce over medium heat till it comes to a boil, then reduce heat and simmer a minute or so before removing from heat.
Place cabbage, onions and carrots on a serving platter, then toss chicken and sauce, place on veggies and top with chopped peanuts, and either some more chopped green onion or parsley for extra garnish if desired
