Vietnamese Chicken Wings

• Gluten free

• Meat

  • 1 1/4 lbs Chicken wings

• Produce

  • 1 Cilantro

• Condiments

  • 2 tbsp Soy sauce, sweet
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Sambal oelek chili paste

Found on platingsandpairings.com

Description

Directions

• Preheat the oven to 475°F.
• Line a sheet pan with foil. Pat the chicken wings dry with paper towels and place on a sheet pan lined with a Silpat or foil. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until lightly browned and cooked through.
• While the chicken roasts, make the sauce. Combine the soy glaze, Worcestershire sauce and sambal oelek. When the chicken is fully cooked, transfer the wings to a large bowl. Add half the sauce and, using tongs, toss to thoroughly coat. Return the wings to the lined sheet pan and arrange in a single, even layer. Roast for an additional 6 to 8 minutes, or until browned. Remove from the oven. Top with the remaining sauce and sprinkle with chopped cilantro.