East-Meets-West Wings

• 12 chicken wings
• 2 tablespoons vegetable oil
• Salt and freshly ground pepper
• 3/4 cup rice vinegar
• 1/2 cup light brown sugar
• 1/4 cup soy sauce
• 1 1/2 tablespoons sweet Asian chile sauce
• 1 1/2 teaspoons Sriracha chile sauce
• 2 tablespoons minced fresh ginger
• 2 scallions, sliced
• 1 tablespoon toasted sesame seeds

1. Preheat the broiler.
2. In a bowl, toss the chicken wings with the oil and season with salt and pepper.
3. Arrange the wings on a rack set over a baking sheet and broil 10 to 12 inches from the heat for about 45 minutes, turning once or twice, until golden, crisp and cooked through.
4. Meanwhile, in a blender, combine the vinegar with the brown sugar, soy sauce, sweet chile sauce, Sriracha, ginger and half of the scallions and puree until very smooth.
5. Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, about 5 minutes.
6. Add the chicken wings to the sauce and cook, tossing gently, until glazed, about 3 minutes.
7. Transfer the wings to a platter and garnish with the remaining scallions and the sesame seeds.

chicken, vegetable oil, salt, rice vinegar, light brown sugar, soy sauce, sweet asian chile sauce, chile sauce, fresh ginger, scallions, sesame seeds

Taken from www.foodandwine.com/recipes/east-meets-west-wings (may not work)