Vietnamese Chicken Wings With Maggi Sauce

• 4 lbs chicken wings
• 2 tablespoons salt
• 7 large garlic cloves, finely chopped
• 3 tablespoons vegetable oil
• 1 cup rice vinegar
• 1 cup granulated sugar
• 1/2 cup maggi seasoning sauce
• 2 tablespoons chili powder
• 1 tablespoon butter
• 2 -4 cups white rice, cooked

1. Place chicken in large bowl; sprinkle with salt. Cover and refrigerate for 30 minutes.
2. Rinse chicken under cold water and pat dry with paper towels. Combine chicken and garlic in large bowl; let stand for 10 minutes.
3. Heat oil in large skillet over medium-high heat. Brown chicken on all sides (in batches, if necessary). Place chicken on paper towels to drain.
4. Combine vinegar, sugar, seasoning sauce and chili powder in a medium mixing bowl.
5. Melt butter in the same skillet over medium-high heat. Add seasoning sauce mixture; bring to a boil. Add chicken; cook over medium heat for 15 to 20 minutes or until liquid thickens to a glaze and chicken is cooked through.
6. Serve with hot cooked white rice.

chicken, salt, garlic, vegetable oil, rice vinegar, sugar, maggi seasoning sauce, chili powder, butter

Taken from www.food.com/recipe/vietnamese-chicken-wings-with-maggi-sauce-500436 (may not work)