Firecracker Wings with Carrot Slaw

1.
PREHEAT THE OVEN TO 425 DEGREES
2.
RICE
Place 1 cup white rice and 1 ½ cup water in a small pot with ½ teaspoon of salt. Bring to a boil and stir well; turn heat to lowest setting and cover. Steam for 17 minutes without stirring. Turn off heat and fluff; cover until ready to serve.

3.
FIRECRACKER SAUCE
Mince the garlic and place it in a small saucepan. Add ½ cup hot sauce, ¾ cup (packed) brown sugar, 1 Tablespoon soy sauce, 1 Tablespoon cider vinegar, ¼ teaspoon red pepper flakes, and a pinch of kosher salt. Bring to a simmer and whisk until smooth, simmer for 7 minutes or until it’s slightly thickened. Turn off the heat, add butter and whisk until it’s melted.

4.
CHICKEN WINGS
Add the chicken wings to a baking sheet (or two) and arrange in one layer. Sprinkle with ½ teaspoon salt and a little bit of black pepper to taste. Cook until the skin is crisp and golden-brown, about 8 minutes.

5.
SAUCE TIME
Pour about ½ of the sauce evenly over the wings and flip them over. Place wings back in the oven and roast for 5 minutes. Slide the pan out of the oven and spoon the sauce from the bottom of the skillet over the wings. Pour the remaining reserved sauce over the top. Return to the oven and roast another 5 -7 minutes more or until the sauce is thick and nicely glazing the wings.

6.
SLAW
While the wings are roasting, shred the carrots on a box grater or in a food processor. Shred the cabbage finely with a knife; add both to a bowl. Add 1 Tablespoon olive oil, a pinch of salt, and 2 Tablespoons cider vinegar. Using clean hands, massage the cabbage until it softens and wilts a bit. Let it sit.

7.
SERVING
Serve chicken wings over rice and with slaw. Garnish with sliced green onion.