These wings kick butt and will impress everyone! The sugar that's called for is necessary to create a sticky, carmelized sauce. These are sweet, but I have 2 suggestions to counter that sweetness so it's not too much. First, I put some chile sesame oil in with the butter to add a little heat to it. Fresh chiles would probably work well in the sauce, too. Second, serve these with Japanese sticky rice. Use a short grain rice or use jasmine or basmati. The sticky rice is bland enough to contrast nicely with the yummy sauce, which is wonderfully gooey and flavorful. Make sure you baste these. About half-way through you can start basting with the juices that are falling off the wings and carmelizing. I used fresh garlic and mixed in a little pineapple juice into the sauce instead of water and I added chopped green onion--also a nice garnish. I think this method would work great on chicken breasts, as well, since there is more meat on them to absorb the sweet sauce. I've never made wings before and I'm just so pleased with these. They were so easy. One last thing--wash that pan right away or you'll be sorry later.
If you aren't sure about making these, cut the recipe in half to just try it, which is what I did. Now I can't wait to serve these at a party. Thanks for this gem!
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These wings kick butt and will impress everyone! The sugar that's called for is necessary to...