East-Meets-West Wings

Duchamp • Chicago

Nick Podesta and Jason Freiman put an Asian spin on chicken wings, the all-American bar snack, by coating them in a sweet-spicy-sticky glaze made with brown sugar, soy and chile sauces, chopped ginger and scallions.


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  • Servings: 4

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  • 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

How to make this recipe

  1. Preheat the broiler. In a bowl, toss the chicken wings with the oil and season with salt and pepper. 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.

  2. 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. Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, about 5 minutes. Add the chicken wings to the sauce and cook, tossing gently, until glazed, about 3 minutes. Transfer the wings to a platter and garnish with the remaining scallions and the sesame seeds.

Contributed By Photo © Tina Rupp Published October 2011

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