Baked Vinegar Chicken Wings (ปีกไก่อบซอสเปรี้ยวหวาน)

by Tataya Kudo - April 23, 2014

As a big fan of chicken wings, I have made different types of wings and ones of my favorite are Glazed vinegar chicken wings. I love these wings for their soft, juicy,stickiness and of course, their wonderful sourly, mild sweet with only a hint of spiciness glaze.

Both mid joint and drumettes are ok for this recipe. For me, I love mid joint and find them pretty sexy part of the chicken. So I use just one type. So choose whatever you like, but go for the skin on chicken, if you can. You end up rendering a lot of fat out when you bake it in the oven anyway, and it goes nice golden and irresistibly crispy.

I love serving this with some fresh salad and a plate of warm steamed rice. It is really satisfying, filling and super delicious. I hope you get to try this recipe and enjoy with your loved ones someday.

Baked Vinegar Chicken Wings (ปีกไก่อบซอสเปรี้ยวหวาน)recipe.

Ingredients

6 chicken wings (350 grams)

for the marinate

3 tablespoon white vinegar

3 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon Chinese rice wine

1 tablespoon water

1/2 teaspoon brown sugar

1 tablespoon honey

1 dried chili pepper, sliced thinly

1 clove of garlic, sliced thinly

Preparation

We'll start with the marinade. In the mixing bowl, add in white vinegar and the rest of the marinade ingredients. Please don't leave out honey and brown sugar as they give the marinate the full sweetness nothing else can do. Then we gonna whisk everything together.

Place the chicken wings in the plastic bag. Then add the marinade right into it.

Massage the marinate all over the chicken about 15 minutes. Then bake the wings 15 minutes each side until golden crispy.

Don't throw the marinate way. We gonna reduce it and make a wonderful glaze. Bring the marinate to a simmer for 2-3 minutes until it is thicken and sticky.