Sriracha, Ginger & Soy-Glazed Chicken Wings

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_MG_5715Does anyone eat chicken wings after the Super Bowl? I know, this post comes a little too late. But since the Super Bowl itself was pretty boring (and heartbreaking for us as diehard and pretty-into-it 49ers fans – guess who is who), I was much more excited about the food – which, let's be honest, isn't very surprising. I had actually never made wings before, and I have to say that this recipe is far too good to save for only once a year – and you could easily switch it up with a whole chicken cut into pieces, or even skin-on chicken breasts. It also make a great addition to my lunchtime salads this week, and now I have such a leisurely walk to my office through Times Square without all of the Broncos and Seahawks fans running all over the place (not really, but a girl can dream, right?)

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Sriracha, Ginger & Soy-Glazed Chicken Wings (adapted, very slightly, from Food & Wine)

12 chicken wings or drumsticks 2 tablespoons vegetable oil Salt and freshly ground pepper 3/4 cup rice vinegar 1/2 cup brown sugar 1/4 cup soy sauce 1 1/2 tablespoons sweet Asian chile sauce 2 teaspoons Sriracha chile sauce 2 tablespoons grated fresh ginger 3 scallions, sliced
Preheat the broiler. In a bowl, toss the chicken wings with the oil and season with salt and pepper. Arrange the wings on a rack set over a baking sheet and broil 10 to 12 inches from the heat for about 45 minutes, turning once or twice, until golden, crisp and cooked through.
Meanwhile, in a blender, combine the vinegar with the brown sugar, soy sauce, sweet chile sauce, Sriracha, ginger and half of the scallions and puree until very smooth. Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, about 5 minutes. Add the chicken to the sauce and cook, tossing gently, until glazed, about 3 minutes. Transfer the wings to a platter and garnish with the remaining scallions.