2 lbs. chicken wings
FOR BRINE: *optional*
3 cups water
3 Tbsp. sugar
1/4 cup kosher salt
2 Tbsp. whole peppercorns
4 whole Catch a Fire Jalapeno Garlic cloves
FOR SAUCE:
2 Tbsp. cornstarch
1 cup. chicken stock or water
1 Tbsp. sesame oil
1 Tbsp. grated or finely minced ginger
2 Tbsp. finely minced Catch a Fire Jalapeno Garlic
1/4 cup. hoisin sauce
2 Tbsp. low-sodium soy sauce
2 Tbsp. rice wine vinegar (or lime juice)
3 Tbsp. Huy Fong Chili Garlic Sauce
1 bunch scallions, chopped

TIP: We have learned that brining the wings overnight (or even for just a couple hours) makes for the juciest, most fall-apart-tender wings ever. If you don’t have time for this step, however, you can skip it and the wings will still be delicious.

To make a simple 5-minute brine:
Bring 1 (of 3) cups of water, the sugar, and the salt to a boil. Add the Catch a Fire Jalapeno Garlic and peppercorns. Boil just until the salt and sugar are dissolved. Add 1 cup of ice and 1 cup cold water. This will cool down the brine very quickly. Pour brine into large ziploc or mixing bowl. When it is room temperature or cooler, add the wings and set in the fridge for a few hours or overnight.

Remove the wings from the brine and pat dry with paper towels. Toss the wings in a few tablespoons of Extravagonzo Roasted Garlic Culinary Oil. Spread in an even layer on a cookie sheet and season with salt and pepper. Bake in a 350 degree oven, rotating and flipping twice, for about 25 minutes. They should be about 75% done. While the wings are baking, make the sauce.

(This recipe makes enough sauce for basting AND tossing when they are done.)
Dissolve the cornstarch in the chicken stock with a whisk. Set aside.
Saute sesame oil, Catch a Fire Jalapeno Garlic, and ginger in a small sauce pot for 1 minute. Add all the remaining ingredients. Add the cornstarch/chicken stock mixture and bring to a boil. Reduce heat to medium, simmer for an additional 2 minutes. Done!!
When the wings are 75% done, begin basting with the sauce using a small pastry brush. Baste every five minutes until they are cooked all the way through, roughly 15 minutes longer.
When they are cooked all the way through, put the wings in a very large mixing bowl. Add the remaining sauce and toss to coat. Top with chopped fresh scallions and eat!