Spicy Ginger Ale Chicken Wings

• 2 pounds chicken wings (14 to 16 wings), separated at the joint, wingtips removed
• 1 tablespoon Chinese five-spice powder
• 2 tablespoons canola or peanut oil
• 2 tablespoons soy sauce
• One 12-ounce can Canada Dry Ginger Ale
• 1 tablespoon sriracha
• 1 teaspoon rice vinegar
• Cilantro leaves, for serving

1. Pat the wings dry with paper towels and sprinkle them evenly on both sides with the five-spice powder.
2. Heat 1 tablespoon oil in a large nonstick skillet with a lid over medium heat.
3. Add half the wings and cook, turning occasionally, until lightly browned on all sides, 4 to 5 minutes.
4. Wipe out the skillet and repeat with the remaining oil and wings.
5. Return all the wings to the skillet.
6. Pour the soy sauce evenly over the wings and cook over medium heat 30 seconds.
7. Add the Canada Dry Ginger Ale, sriracha and vinegar and bring to a boil, shaking the pan back and forth.
8. Cover, reduce the heat to medium low and cook, turning halfway through, until the wings are tender, about 20 minutes.
9. Increase the heat to medium and cook, uncovered, until the sauce is thick and shiny, turning the wings carefully to coat, 20 to 25 minutes.
10. Transfer to a plater and sprinkle with the cilantro.

chicken, peanut oil, soy sauce, canada dry ginger ale, sriracha, rice vinegar, cilantro

Taken from www.foodnetwork.com/recipes/spicy-ginger-ale-chicken-wings.html (may not work)