Saturday, August 17, 2013

Sticky Garlicy Ginger Wings


Just in time for football season!  I just love wings during a football game!!  What I like about these most is they are made in the oven so they can be cooking with very little fuss and served at halftime.  My family enjoys the combination of garlic and ginger so I thought, why not put them together for a zesty and sticky honey glaze with an Asian twist and the results were great!

Have you noticed how sometimes you get wings that are not fall off the bone tender?  I created this recipe to ensure they would be fall off the bone delicious.  Many wings are fried and though I love hot wings done that way, it produces a ton of work since they are cooked in small batches AND makes an incredible mess.  Get the picture?  More work for Cinderella. 


First, in a Tupperware marinade container, make the marinade.  If you don't have one, use a 1 Gallon zip lock bag.  Combine the following:  4 Tbl Tempura Dipping Sauce, 2 Tbl Rice Vinegar, 1/2 tsp Sesame Oil, 1 Tbl Spicy Stir Fry Sauce, 1 Heaping Tbl Corn Starch, 1/8 tsp Red Pepper Flakes, 3 Tbl Honey, 1 Tbl Sherry, 1 tsp Toasted Sesame Seeds, 3 Pressed Garlic Cloves, 1 Tbl Fresh Grated Ginger.

Next, Rinse and using a boning knife, cut up 18 Wings.  BTW, these cost about $11. I threw away the first joint but you can leave it attached or you can save it to make stock.  Split the remaining wing into 2 drummettes as you can see pictured.  Place the cut wings in the marinade as you go.  Cover the container (or zip the bag). Turn over about every 20 minutes over a period of an hour.  I made a Napa Cabbage salad while these were marinading and it all went well together.  That recipe will be in a separate posting.
During the last 10 minutes, Preheat oven to 375.  Using heavy duty foil, line a sheet pan.  NOTE: Do not throw away the marinade.  Remove the wings and place in a singe layer on the sheet pan and place in oven.

Pour marinade into a sauce pan.  Add an additional 2 Tbl Honey and 2 Tbl Canola Oil and over medium heat, boil just around the edges.  While wings are baking, baste them about every 20 minutes with this sauce.  After 1 hour, don't baste anymore, reduce heat to 350 and continue to bake for an additional 20 minutes.  Get a platter ready and thinly slice Scallions for a garnish.  Remove from the oven and place on a warm platter.  Garish and serve at halftime!  Hopefully your team is up.

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