Ginger-Garlic Sticky Chicken Wings

If you can not find drumettes at the grocery store you cans separate them yourself

Once you have browned your chicken wings add the sauce ingredients and put back in the oven until caramelized and Sticky

Garnish with green onions before serving and watch them disappear

Ingredients:

2 tablespoons unsalted butter

1/2 cup dark brown sugar

8 cloves garlic, finely minced

One 2-inch piece ginger, finely minced

1/3 cup rice vinegar or apple cider vinegar

1/4 cup fish sauce

1/4 cup low-sodium soy sauce

2 dozen chicken wings

Kosher salt and freshly ground black pepper

1 tablespoon coconut or vegetable oil

Directions:

Preheat the oven to 400 degrees F.

Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.

Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.

Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes.