Kung-POW! BBQ Chicken Wings
- 1 1/2 pounds chicken drumettes
- Olive oil, for brushing
- Kosher salt
- 1/4 cup chicken stock
- 1/4 cup tamari
- 2 tablespoons ketchup
- 1 tablespoon light brown sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon toasted sesame oil
- Pinch red pepper flakes, plus more for garnish
- 1 green onion, thinly sliced
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over high heat. Place the chicken drumettes in the water, reduce the heat to medium and cook for 10 minutes. Carefully strain the wings and pat dry with paper towels. Brush the chicken with olive oil and sprinkle lightly with salt. Place the chicken in a single layer on a baking sheet and roast until cooked through, 30 to 45 minutes.
In a small saucepan, combine the chicken stock, tamari, ketchup, brown sugar, vinegar, Worcestershire sauce, sesame oil and red pepper flakes. Stir and bring the mixture to a simmer and cook until thickened, about 5 minutes, then remove from the heat.
Transfer the sauce and chicken to a large bowl. Carefully toss the chicken in the warm sauce until fully coated. Transfer the chicken to a serving plate and garnish with the green onions and more red pepper if you like it really spicy.