Please help me welcome my first #wingweek guest poster, Camilla from Culinary Adventures with Camilla. I'm pretty thrilled that I inspired her to make chicken wings in her own kitchen for the very first time! Her Crispy Ginger-Soy Wings sound like they are bursting with flavor, plus, she's offered up a beer pairing to go along with her wings. No wonder I like this girl.
But as I finished reading her post, I decided that this would be a good culinary challenge, one that I definitely wanted to complete: make tasty, crispy wings without frying. Challenge accepted.
Good chicken wings are about great flavor and great texture. I did it! This has both.
"Mom, I can't stop eating these," said the littlest Kitchen Elf. Now that is saying something because of the four of us, he has the most vegetarian sensibilities and will often skip the meat on his plate.
Crisped Ginger-Soy Chicken Wings
Make crispy wings without frying! These wings are bathed in a sauce so flavorful, you won't be able to put them down.
Prep Time: 5 minutes
Cook Time: 45-50 minutes
Keywords: bake appetizer entree chicken ginger garlic Super Bowl tailgating American
Ingredients (serves 6-8)
- 4 to 5 pounds chicken wings, separated into drumettes and wings (tips discarded)
- 1/4 cup olive oil
- freshly ground salt
- freshly ground pepper
- 1/3 cup hot sauce
- 1 tablespoon chili flakes
- 1 tablespoon organic granulated sugar
- 1 tablespoon ginger syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons fresh ginger, peeled and minced
- 1 teaspoon white garlic, peeled and minced
- 1 teaspoon black garlic, peeled and minced (or white if you can't get black)
- 1 teaspoon paprika
- 1 teaspoon smoked paprika (if you don't have smoked, regular is fine)
- sesame seeds (white and/or black), for garnish
Preheat the oven to 450° F. Line baking sheet with parchment paper.
In a large mixing bowl, toss the wings with oil and season with salt and pepper. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.
While the wings roast,whisk all of the remaining ingredients except the garnishes together to create a hot sauce.
When the wings are done, add them to the sauce. and toss to coat. Garnish with the sesame seeds. Serve hot.
Nothing goes better with wings than beer. Really. I think those two were made for each other. I like a malty brown ale to temper the heat of the wings. For this batch I poured Dogfish Head's Palo Santo Marron. This brown ale rings in at 12 percent ABV and it'll run you about $16 for a 4-pack. It's not cheap. But, if you can find it, it's worth it!
This beer is named for the 10,000 gallon vessel made from hard, oily Palo Santo wood from Paraguay in which it's aged. Though called a 'brown' it's more black than brown and has virtually no carbonation or head. You smell cocoa and coffee up-front and it's thick. Like smoothie-thick. It's a sipping, not guzzling beer, so savor the wings and the beer...one bite and one sip at a time.
If you can't find Palo Santo Marron, Lost Coast's Downtown Brown, Sam Smith's Nut Brown Ale, and Anchor Brewing's Breckle's Brown are solid substitutes. Cheers! And thanks, Heather, for having me as a guest poster. It's been fun.
Oh man, I love dark, thick beers. What I wouldn't give for a plate of these wings and pint of Palo Santo Marron! Thanks so much for sharing these with us today, Cam! To find more of Camilla's Culinary Adventures, drop by and visit her blog Culinary Adventures with Camilla. You can also connect with her on Facebook, Pinterest, Twitter, and Google+!
When January rolls around, and season-ending football parties abound, I start craving chicken wings. Around here, it's come to be known as "my yearly craving" (though I'll happily eat them anytime of the year). What better way to satisfy my craving than to enjoy a week-long festival of ALL THINGS CHICKEN WINGS! Join me this week as I share a simple tutorial on how to break down whole chicken wings, introduce different cooking methods, and of course share new recipes so you can put those skills to use. I even have a few friends dropping by with their own chicken wing guest posts! This, my friends, is the start of a yearly tradition—welcome to #wingweek!
Follow Heather Schmitt-Gonzalez's board WINGS! All wings, all the time. on Pinterest.