Sweet Thai Chicken Wings

• Gluten free

• Meat

  • 24 Chicken wings
  • 1 cup Franks redhot sweet chili sauce

• Produce

  • 2 tbsp Garlic, fresh
  • 1 tbsp Ginger, fresh

• Condiments

  • 1 tbsp Mustard, spicy
  • 1 cup Soy sauce

• Baking & Spices

  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1/4 cup Rice vinegar
  • 1 tbsp Vegetable oil

Found on tasteandtellblog.com

Description

Ingredients

• 24 chicken wings, separated into flats and drums
• 1 cup Franks® RedHot® Sweet Chili Sauce
• 1 cup soy sauce
• ¼ cup rice vinegar
• 1 tablespoon fresh grated ginger
• 2 tablespoons fresh grated garlic
• 1 tablespoon spicy mustard
• freshly ground pepper
• 1 tablespoon vegetable oil

Directions

• Place the wings in a large ziplock bag.
• In a medium bowl, combine the sweet chili sauce, soy sauce, vinegar, ginger, garlic and mustard. Season to taste with pepper. Mix completely and pour into the bag with the wings. Refrigerate for 30 minutes, turning the bag once during the marinating time.
• Preheat the oven to 400ºF. Line a large baking sheet with foil for easy clean up. Spray with nonstick cooking spray.
• Drain the wings in a colander and place in a bowl. Add the vegetable oil and toss to coat the wings. Spread the wings on the baking sheet in a single layer.
• Bake until the wings are cooked through, about 40 minutes. Turn the oven to broil and let cook for another minute to crisp up the tops.