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# 2 lbs chicken wings
# 1/4 cup peanut oil
# 3 tablespoons finely chopped fresh cilantro
# 3 tablespoons soy sauce
# 2 1/2 tablespoons minced garlic
# 2 tablespoons minced ginger
# 3/4 teaspoon dried crushed red pepper flakes
# 1 cup rice vinegar
# 3/4 cup sugar
# 1/2 cup water
# 1 tablespoon chili-garlic sauce
# steamed white rice
# 1/4 cup thinly sliced green onion
1. 1 Cut each chicken wing in half at joint.
2. 2 Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl.
3. 3 Add chicken wings and turn to coat.
4. 4 Cover and refrigerate 2 hours.
5. 5 Preheat oven to 400°F.
6. 6 Using tongs, transfer chicken wings to large baking sheet.
7. 7 Bake until cooked through and golden brown, about 20 minutes.
8. 8 Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan.
9. 9 Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
10. 10 Transfer baked chicken wings to large bowl.
11. 11 Pour glaze over; toss to coat.
12. 12 Place chicken wings atop steamed white rice.
13. 13 Sprinkle with green onions.
# 1/4 cup peanut oil
# 3 tablespoons finely chopped fresh cilantro
# 3 tablespoons soy sauce
# 2 1/2 tablespoons minced garlic
# 2 tablespoons minced ginger
# 3/4 teaspoon dried crushed red pepper flakes
# 1 cup rice vinegar
# 3/4 cup sugar
# 1/2 cup water
# 1 tablespoon chili-garlic sauce
# steamed white rice
# 1/4 cup thinly sliced green onion
1. 1 Cut each chicken wing in half at joint.
2. 2 Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl.
3. 3 Add chicken wings and turn to coat.
4. 4 Cover and refrigerate 2 hours.
5. 5 Preheat oven to 400°F.
6. 6 Using tongs, transfer chicken wings to large baking sheet.
7. 7 Bake until cooked through and golden brown, about 20 minutes.
8. 8 Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan.
9. 9 Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
10. 10 Transfer baked chicken wings to large bowl.
11. 11 Pour glaze over; toss to coat.
12. 12 Place chicken wings atop steamed white rice.
13. 13 Sprinkle with green onions.
