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Tips For Perfect Results
- Marinate the wings for at least an hour to let the flavors soak in well.
- Use a wire rack when baking to help the wings get crispy all around.
- Adjust the amount of chili to match your preferred spice level.
Ingredients 0/13
Why This Meal Is A Winner
Step 1
Lightly heat your oven to 350°F (175°C). Pat the chicken wings dry with a paper towel to get rid of any excess moisture. In one bowl, beat the eggs, and in another, put the flour. Dip each wing into the egg, then coat it lightly with flour, shaking off any extra.
Step 2
Melt the margarine in a large skillet over medium-high heat. Fry the wings until they’re nicely browned all over, which should take about 10 minutes. While the wings are cooking, combine the cider vinegar, soy sauce, water, brown sugar, MSG, salt, serrano chiles, and ginger in a saucepan. Let it simmer gently over medium heat until the sauce thickens a bit, about 5 to 7 minutes.
Step 3
Once the wings are browned, toss them in the sauce to coat well, then transfer them to a large baking dish using a slotted spoon. Save any leftover sauce. Pop the wings in the oven and bake until they’re cooked through and no longer pink inside, around 30 minutes. Halfway through, give them a turn and brush with some of the reserved sauce to keep them juicy and flavorful.
Step 4
Finish by sprinkling sesame seeds over the wings right before serving. Enjoy!
