by Heather Schmitt-Gonzalez / Sunday, February 2, 2014
Chinese Barbecue Wings
It's gonna be an all wings kinda celebration today! Baked wings, fried wings, grilled wings...marinated wings, breaded wings, sticky wings. WINGS! I'm not sure what started the craving, but it may have been these Sticky-Sweet Caribbean Wings. They were just so ridiculously good that I was sad when they were gone. Ever since, I've been pinning wings like a madwoman, pulling out old saved recipes, and writing down ideas for new flavors of my own.
But you know what? I don't think my family is going to mind. We can smash numerous pounds of wings in one sitting between the five of us.
So tell me, what is your favorite way to make wings? And please leave a link - I have to build up my board. I'm prepping for an all-wings-all-the-time-party, remember?
Chinese Barbecue Wings
by Heather Schmitt-Gonzalez
Prep Time: 10-15 minutes
Cook Time: 45 minutes
Keywords: roast appetizer entree chicken honey ginger Super Bowl game day tailgating Chinese American
Ingredients (serves 4-6)
- 3 pounds chicken wings
- neutral oil
- sea or kosher salt
- freshly ground black pepper
- 1/3 cup hoisin sauce
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons ginger paste (or grated ginger)
- 3/4 teaspoon sesame oil
- 4 medium scallions, thinly sliced
- 1 tablespoon crushed red chile flakes, optional (or to taste)
- 1 scallion, thinly sliced
- a smattering of sesame seeds
Preheat oven to 425° F. Line a baking sheet or two with foil, and then smear a thin coat of oil onto the foil.
Cut the tips off of the wings (save them in the freezer for making stock), then cut them in half at the joint. Line them up on the baking sheet(s), leaving some space between each; sprinkle with some salt and pepper.
Slide into preheated oven and bake for 45 minutes, or until the skin is crispy and golden and the meat is cooked through (at least 165° F).
When the chicken is almost done, combine all of the ingredients for the sauce (add the crushed red chiles if you want heat, otherwise, it's mild) in a small pot and bring to a simmer for 2-3 minutes. Set aside.
When the wings are done, transfer them to a large bowl. Pour the hot sauce over them, and toss to coat. Serve, with the green onion and sesame seeds sprinkled over the top if you're using them.
-adapted from Food Network Magazine Jan/Feb 2013 (insert)
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.