Nathan Turner’s Sweet and Spicy Wings

Serves 6

“It’s everything you want in an Asian wing,” says “Today” show correspondent and California native Nathan Turner, “Sweet, spicy, and crunchy, and it has a fresh bite from the cilantro. These work for any occasion, picnics or Super Bowl and Oscar parties.”


½ cup plus 2 tablespoons soy sauce, divided

¼ cup sesame oil

¼ cup fresh cilantro, chopped, plus more for garnish

¼ cup sliced green onions, plus more for garnish

3 tablespoons minced ginger

2 pounds chicken wings

1 cup rice vinegar

¾ cup honey

2 tablespoons sambal oelek or chili garlic sauce

1 tablespoon sriracha

3 cloves garlic, minced

2 cups cooked white rice, for serving

¼ cup salted roasted peanuts, chopped


In a large bowl, combine ½ cup of the soy sauce, sesame oil, cilantro, green onions and ginger and stir. Add chicken wings and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
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Heat oven to 400 degrees. Remove wings from sauce and place on a greased baking sheet. Bake for 25 to 30 minutes or until golden and crispy.
Meanwhile, in a saucepan, combine remaining 2 tablespoons soy sauce, rice vinegar, honey, sambal oelek, sriracha and garlic. Bring to a boil, reduce heat and simmer for 40 minutes, until thickened and syrupy.
Transfer baked wings and sauce to a large …read more

Source:: The Mercury News – Lifestyle


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