Saturday, August 17, 2013
Sticky Garlicy Ginger Wings
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.
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.