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“If you want a delicious spicy appetizer or for a tail gate picnic, try these. I also included a recipe for homemade Sweet-Hot Garlic Chili Sauce for dipping.”
36 wings

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cut wings by disjoining the two sections and trim away excess fat.
  3. Place wings on a baking sheet lined with foil and bake for 35 minutes.
  4. Set aside.
  5. In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
  6. Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
  7. Cook for 2 more minutes then transfer to a large bowl and set aside.
  8. In the same skillet add 4-6 tablespoons canola oil.
  9. Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
  10. Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
  11. Marinate in fridge for at least 2 hours or overnight.
  12. Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
  13. Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
  15. 1/2 cup rice vinegar.
  16. 1/2 cup white sugar.
  17. 1/4 cup water.
  18. 3 tablespoons fish sauce.
  19. 2 tablespoons Sherry wine.
  20. 3 cloves garlic, minced.
  21. 3/4 teaspoons Thai dried crushed chilis.
  22. 1/4 cup tomato ketchup.
  23. 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
  24. Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
  25. Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
  26. Reduce heat to low and add the cornstarch mixture incorporating into sauce.
  27. Cook until thickened about 5 minutes.
  28. Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
  29. Serve with wings.

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