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1/2cup packed brown sugar
1/2cup rice vinegar
2tablespoons grated gingerroot
1tablespoon Sriracha hot chili sauce, or 1/2 teaspoon crushed red pepper flakes
3cloves garlic, finely chopped
1teaspoon soy sauce
3tablespoons red pepper sauce
2tablespoons vegetable oil
5lb chicken wing drummettes
1cup Gold Medal® all-purpose flour
1.In a saucepan combine all glaze ingredients bring to a simmer stirring regularly over medium heat until sugar is dissolved. Remove from heat
2.In a resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
3.Heat oven to 375. spray cooking sheet with cooking spray.
4.Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when cut
5. toss in glaze