1 gallon Water
1/3 cup Soy sauce
1/3 cup Sugar
2 Tbsp Kosher salt
1 1/2 Tbsp Crushed red pepper flakes
1/2 cup White vinegar
2 Tbsp Fresh ginger, minced
3 pounds Fresh chicken wings
2-7 0nce jars hoisin sauce
1/4 cups Sugar
1/4 cup Water
1 Tbsp fresh jalapeños, small dice
2 tsp Minced garlic
1 Tbsp Fresh lime juice
1 Tbsp Hot sauce
In a large stock pot, combine the water, soy sauce, sugar, salt, red pepper flakes, vinegar, and ginger. Bring this mixture to a simmer, and allow it to cook for 10 minutes. Place the chicken wings into the simmering mixture. Once the water returns to simmer, cook the wings for 20 minutes.
Using a large colander, strain and discard the liquid. Allow the chicken wings to cool in the refrigerator for one hour. This step may be done 1-2 days in advance.
Preheat oven to 250
Line a large baking sheet with heavy duty aluminum foil and set aside.
In a mixing bowl, stir together the hoisin sauce, sugar, water, jalapeños, garlic, lime juice, and hot sauce. Remove half of this mixture for later use.
Toss the pre-cooked wings in the mixing bowl, coating them well with the sauce. Arrange them on the foil lined baking sheet, and cover them completely with another sheet of aluminum foil. Bake for 50 minutes. Remove the foil and place the remaining sauce in to a large mixing bowl. Gently place the wings in the bowl, and toss them with the sauce. Return the wings to the baking sheet. Turn the oven up to 275 and return the wings to the oven, uncovered. Bake for 45 minutes.
Remove from the oven and serve.
Yield: Eight to ten servings