As promised here is part two of the Chicken Wings in Carmel Sauce with Ginger post:

Larry,

Thank you for your note. It looked so good that I immediately set off for the store to buy chicken. I chose six hefty thighs (wings are not my favorite cut) so I would have a couple left over for a caramelized chicken and ginger Bánh Mi today. I also picked up a few carrots, radishes and a fresh bunch of cilantro.

Your warning about quick hot bubbling is right on. It was fast and really hot.

When Larry said it bubbles hot and fast, he wasn't kidding.

As you can see by the photo, mine caramelized a little darker than I expected, but it didn’t affect the taste at all.

I baked the thighs in a 400º oven for 10 minutes and finished them on the grill for another 10 minutes at 300º to add smoky flavor.

While the sauce cooled enough to brush on the chicken, I shredded carrots, radishes, onion, Poblano pepper and red bell pepper that I pickled in a lime, rice vinegar, sugar and hot chili sauce brine for the time it took the chicken to cook. With chopped fresh cilantro added it made a great salad with the chicken and provided the crunch for today’s Bánh Mi.

Beautifully glazed and delicious chicken thigh.

Thank you again for the recipe. Any other ideas?