- 1 cup rice vinegar
- 1 cup brown sugar
- ½ cup soy sauce
- ½ cup pineapple juice
- 4 tablespoons sambal (available at wellstocked groceries or Asian markets)
- 3 pounds chicken wings
- ½ cup flour
- 4 tablespoons garlic salt
- 1 jalapeño, sliced
- 1 tablespoon cilantro, chopped
- 1 tablespoon Quick Pickled Onions (recipe at right)
Preheat oven to 350°F. Rinse wings and pat dry. Thoroughly combine flour and garlic salt, and dredge wings in flour. Place coated wings on a baking sheet and roast in oven until cooked through, about 30 minutes. Meanwhile, in a small slick of canola oil in a large skillet over medium-high heat, fry the jalapeño slices until golden, about 45 seconds per side. Remove with a slotted spoon and set aside.
When wings are cooked, add another slick of oil to the skillet and pan-fry wings over medium-high heat until crispy, 3–5 minutes per side. In a large bowl, toss fried jalapeños, pickled onions and cilantro, then transfer wings from skillet to bowl and pour over the gastrique. Toss to combine thoroughly and serve.
Combine vinegar and brown sugar in a small saucepan over medium heat. Reduce until mixture is caramelized, 5–8 minutes. Deglaze by stirring in soy sauce and pineapple juice and let it thicken and reduce again, 4–6 minutes. Stir in sambal and remove from heat. Set aside.
Quick Pickled Onions
1/2 cup apple cider vinegar
1 tablespoon sugar
1-1/2 teaspoons kosher salt
1 red onion, thinly sliced
Whisk vinegar, sugar and salt, along with 1 cup water, in a small bowl until sugar and salt dissolve. Push onion slices into a jar; pour vinegar mixture over. Cover/seal and let sit at room temperature for 1 hour. Stir, seal and refrigerate. Makes about 1 pint. Keeps up to 2 weeks.