Sautéed Chicken Wings with Hot Sauce
Chicken wings cooked in a skillet until golden and tender are tossed in a sauce of hoisin, dark soy sauce, balsamic vinegar, sesame oil, and sriracha until the sauce reduces to a glaze.
Serves 4
Ingredients
- About 1 ½ pounds chicken wings (12 wings)
- ½ teaspoon fine sea salt
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon sriracha or other hot sauce
- Dash sugar
Method
- Arrange the chicken wings in an even layer in a cold, nonstick skillet. (Use 2 skillets if necessary.) Sprinkle the wings with the salt. Cook over high heat, uncovered until they begin to sizzle then reduce the heat, cover and cook until golden, about 10 minutes. Shake the pan occasionally so the wings don’t stick.
- Meanwhile, in a medium bowl, combine the hoisin sauce, soy sauce, balsamic vinegar, sesame oil, sriracha and sugar and mix well.
- Turn the chicken wings; they should be nicely browned on the first side. Partially cover the skillet, reduce the heat to medium-low and cook the wings until they are cooked through, tender and browned on the second side, 10 to 12 minutes more. Using the lid to hold the wings in the pan, pour out the accumulated fat (save for another use). Pour the sauce over the wings, increase the heat to high and cook, tossing the wings in the sauce until the sauce has reduced enough that it coats the wings like a glaze, 2 to 3 minutes. Serve immediately.
Notes
I love chicken wings, and this is a nice and easy way to make them!
