Burmese Wings

~ Mary ~

This is like Chinese take out without the grease! Chicken wings are baked in the oven with a crisp coating then doused in a sweet and savory sauce that’s to dream for! Truly ADDICTIVE!

 
 

As you can see this recipe works great on boneless skinless chicken tenders too.  I adapted this recipe from the cook book Fire & Spice by Jacki Passmore   Patty had given it to me years ago and I finally decided to nail down one recipe – lucky me – I chose a REAL WINNER!   

 

 burmese carmelized chicken

The original recipe is much hotter and the chicken was battered and deep fried.

In a large zip top bag combine

                2-3# Chicken Wings or Tenders

2 Beaten Eggs

1 tsp Kosher Salt

1 Tbsp Turmeric

2 Tbsp Minced Fresh Ginger

Seal, massage then add

          1 Cup Panko Bread Crumbs

zip up bag (leaving the air in) and shake to distribute evenly.

Place on sprayed baking sheet and bake at 425º for 20-25 minutes on each side (just 10-12 min on each side for tenders). 

 

in DEEP sauce pan combine:

1/2 cup water

1 ½ Cups Packed Brown Sugar

¼ Cup Chopped Cilantro

¼ Cup Minced Garlic

½ Cup Rice Wine Vinegar

1 Tbsp Cracked Black Peppercorns

 

 

Serve with Jasmine Rice