A little spicy, a like tangy and sweet makes for very yummy chicken wings.
I'm going to recommend something to you that I didn't do. That is to brine the chicken before cooking them. While we really liked these chicken wings, the inside of the chicken drumette wasn't as tasty yummy as the outside. A brine (salt, sugar and water) helps to get the taste all the way through the chicken, giving you a much tastier end result. Promise.
Usually, there are about 4-5 drumettes in a pound of chicken wings. I bought two packages of two pounds each. Technically the wings are three parts; the tip (which is usually discarded), the middle thinner "two bone" section and the mini drumstick, or drumette. I chose only the drumette as I like them better and I wanted the uniform size. You can buy a mixture of frozen plain chicken wings at Costco for a great price, but it's a very large bag. This post was inspired by this in Bon Appetit. Original recipe
Serves 4-6
Ingredients
Brine:
4 cups water
1/4 cup salt
1/4 cup sugar
Mix brine and add chicken wings. Let soak in the fridge for about 2 hours. Drain and pat dry.
1/4 cup
extra-virgin olive oil
1/3 cup unseasoned
rice vinegar
1 teaspoon crushed
red pepper
2-3 Tbsp Sriracha
2-3 Tbsp Sriracha
1/3 cup honey
2 Tbsp soy
sauce
2 scallions,
thinly sliced
Preheat the
oven to 400 degrees and set a rack in the center of the oven. In a large bowl, toss the
chicken wings with the olive oil and season with salt and pepper. Arrange the
wings on a wire rack set over a large, sturdy baking sheet. Bake for about 40-45 minutes, and then broil for about 5 minutes, watching carefully and turning once or twice, until the wings are cooked through and crisp.
Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the sriracha, honey and soy sauce.
In a large bowl,
carefully toss the chicken wings with the honey-soy mixture. Transfer the wings
to a platter, sprinkle with the scallions and serve.
I served the extra sauce with the chicken as it was so yummy.
Here's what I've been making:
One year ago: Watermelon Margarita
Two years ago: Asian Quinoa Sesame Spring Rolls
Three years ago: Carrot Ginger Martini
Four years ago: Tandoori Turkey Burger
I served the extra sauce with the chicken as it was so yummy.
Here's what I've been making:
One year ago: Watermelon Margarita
Two years ago: Asian Quinoa Sesame Spring Rolls
Three years ago: Carrot Ginger Martini
Four years ago: Tandoori Turkey Burger
No comments:
Post a Comment