Ingredients
3 pounds disjointed chicken wings (drummettes)
1 cup chicken broth
1 cup granulated sugar
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp cornstarch
2 tsp paprika
1 tbsp veg oil
1/3 cup minced garlic (about 15-20 cloves)
3 tbsp chopped jalepenos including seeds (about 3 chiles)
Preparation
Preheat oven to 400 degrees. Pat wings dry. Place wings in a snigle layer in a 10x15" pan. Bake uncovered until browned and crisp, about 1 hour. Drain off fat. If making ahead, cook, cover, and chill up to 1 day.
To prepare the sauce: In a bowl, mix chicken broth and sugar, soy sauce, vinegar, cornstarch and paprika; set aside.
Set a 4-5 qt pan or wok over medium-high heat. When pan is hot, add oil, garlic and jalapeno chilies. Stir fry until garlic is tinged gold and fragrant, about 4 minutes. Add broth mixture and cook, stirring often, until sauce boils. boil, stirring, until reduced to about 1 1/4 cups - 10 to 15 minues.
Transfer wings to hot sauce and mix well.
If roasting the chicken wings ahead, place cooked wings uncovered in a 350-degree oven until hot, about 15 minutes. As above, add to hot sauce. Serve hot or refrigerated and serve cold.
