Sweet and Sour Chili Crisp Chicken Wings
Inspired by the flavors of Hong Kong street food, these wings are tossed in a sticky chili crisp sauce infused with a hint of sweet & sour and finished with golden pineapple tidbits.
Total Time: 1 hour
Servings: 10Ingredients
60 ea chicken wings & drumettes, dried
1 cup and 1 Tbsp cornstarch
2 Tbsp kosher salt
½ Tbsp black pepper, finely ground
½ cup butter, unsalted
¼ cup garlic, minced
¼ cup DOLE® Sweet and Sour Juice Blend
¼ cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp chili crisp
2 cups DOLE Pineapple Tidbits in 100% Pineapple Juice, drained
¼ cup sesame seeds, toasted
1 cup cilantro, minced
Directions
- Preheat an oven to 425F.
- In a large mixing bowl, combine the chicken, 1 cup of cornstarch, salt and pepper.
- Toss well to coat, then bake in an oven for 45 minutes till crispy and cooked through.
- While the chicken is baking, place a large sauté pan over medium to high heat.
- Melt butter in the pan and saute garlic with butter till aromatic. Then create a slurry with juice and remainder of the cornstarch, whisk that into the butter and garlic.
- Add the soy, vinegar and chili crisp and cook till thickened.
- Toss baked wings in the sauce and place back in the oven to bake for another 10 minutes.
- Plate wings in a large bowl, garnished with tidbits, sesame seeds and cilantro.
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