Ingredients

The following ingredients have 3 Servings
  • 3 tablespoons vegetable oil
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons soy sauce, divided
  • 2 garlic cloves, pressed
  • 1 tablespoon ginger, minced
  • 1/8 teaspoon red chili pepper flakes
  • 20 chicken wings
  • 1/4 cup Thai sweet chili sauce
  • 2 teaspoons Sriracha sauce

Instruction

  • In a large bowl (big enough to fit all those wings) combine vegetable oil, rice vinegar, 1 tablespoon soy sauce, garlic, and pepper flakes. Toss the wings in the marinade and set in fridge for at least an hour. I left it in there for a good 8 hours while I was at work and had Andy kind of move them around a couple of times in between so get the wings evenly done.
  • Preheat oven to 400 F.
  • Line a baking sheet with aluminum foil and bake the wings for about 45 minutes (or until chicken is done all throughout and skin is darkened, flipping after 20 minutes or so.
  • In a small bowl, combine the remaining 1 tablespoon soy sauce, sriracha, and sweet chili sauce. Toss the wings in the sauce and serve!