These chicken wings are moist and flavorful in a tangy Vietnamese-style glaze with a hint of heat.
- 4 lb. chicken wings
- 2 tablespoons salt
- 7 large cloves garlic, finely chopped
- 3 tablespoons vegetable oil
- 1 cup rice vinegar
- 1 cup granulated sugar
- 1/2 cup MAGGI Seasoning Sauce
- 2 tablespoons chili powder
- 1 tablespoon butter
- Hot cooked rice
PLACE chicken in large bowl; sprinkle with salt. Refrigerate for 30 minutes.
RINSE chicken under cold water and pat dry with paper towels. Combine chicken and garlic in large bowl; let stand for 10 minutes.
HEAT oil in large skillet over medium-high heat. Brown chicken on all sides (in batches, if necessary). Place on paper towels to drain.
COMBINE vinegar, sugar, seasoning sauce and chili powder in medium bowl.
MELT butter in same skillet over medium-high heat. Add seasoning sauce mixture; bring to a boil. Add chicken; cook over medium heat for 15 to 20 minutes or until liquid thickens to a glaze and chicken is cooked through.
SERVE with rice.
Review This Recipe
vietnamese chicken wings with maggie sauce
not overly hot, as a sauccy treat.
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