Sticky Ginger Chicken Wings

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  Chicken Wingettes Or Drumettes(907g)
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  Vegetable oil(15g)
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  Honey(60g)
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  Soy Sauce, Low Sodium(30g)
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  Chili garlic sauce(15g)
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  Sesame Oil, Toasted(15g)
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  Vinegar, Rice(15g)
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  Garlic(120g)
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  Ginger, Fresh Root(15g)
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  Green Onion (Scallion)

Instructions

1. 1Pat the chicken wingettes dry with paper towels, then toss with vegetable oil in a large bowl until evenly coated.
2. 2Heat a large skillet or shallow pan over medium-high heat for 2 minutes until shimmering. Working in batches if needed to avoid crowding, add the chicken and cook 8–10 minutes, stirring occasionally, until the exteriors are golden brown and the meat is no longer pink at the thickest joint (internal temperature 165°F).
3. 3While the chicken cooks, combine the honey, soy sauce, chili garlic sauce, toasted sesame oil, rice vinegar, minced fresh garlic, and grated fresh ginger in a small bowl and stir until smooth.
4. 4Once the chicken is cooked through, pour the sauce over the wings in the skillet and stir to coat evenly.
5. 5Reduce heat to medium and simmer 10–12 minutes, stirring every 2–3 minutes, until the sauce thickens into a sticky glaze and deepens in color (watch carefully toward the end to prevent burning).
6. 6Remove from heat and divide the sticky ginger chicken evenly between 2 airtight containers while hot. Let cool to room temperature before sealing.
7. 7Top each portion with sliced green onions just before serving, or store the green onions separately and add fresh when reheating.