Kikkoman Soy Sauce and Kikkoman Rice Vinegar are seasoned with hot chili and sesame oils for a scrumptious sauce.
Original recipe makes 16 appetizer servings
Ingredients
1 (4 pound) bag chicken wing drumettes
2 tablespoons hot chili oil
2 tablespoons minced fresh ginger
4 cloves garlic minced or pressed
2 green onions (including tops) minced
1/3 cup Kikkoman Soy Sauce
3 tablespoons Kikkoman Rice Vinegar
1 1/2 tablespoons sugar
1 tablespoon sesame oil
1/2 cup chopped cilantro
1 teaspoon cornstarch
1/4 cup water
Directions
- Heat over to 400 degrees F. Bake chicken wings on a nonstick baking sheet for 20 minutes, drain liquid. Turn wings over and bake for an additional 25 minutes until done and lightly browned.
- In the meantime put hot chili oil in a small saute pan. Add ginger, garlic, and green onions. Saute for 3 minutes, turn saute pan heat down to low and add in the rice vinegar, sugar, sesame oil, and cilantro. Stir well to combine.
- In a small bowl mix cornstarch and water, pour into sauce pan with vegetable. Stir together and heat until it thickens, about 5 minutes. Place cooked wings in a large bowl, toss with the thickened sauce.
Nutrition
Calories: 88 kcal
Carbohydrates: 1.9 g
Cholesterol: 24 mg
Fat: 4.5 g
Fiber: 0.1 g
Protein: 9.4 g
Sodium: 334 mg
