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Home Cooking

Melissa Clark's Restaurant Takeaway for Rio's Spicy Chicken Wings

chompchomp | Nov 10, 201308:17 AM

http://www.nytimes.com/recipes/101519...

And the verdict is...very good! Can't leave the sauce on the burner too long or it turns into a caramel-like substance, thanks to the sugar in the mirin I believe. The wings were spicy and sticky, in a good way. We are guaranteed to make them again, if only to use up the shichimi togarashi and red yuzu kosho now in our cupboards...

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