Monday, July 28, 2008
These Wings Will Fly
I'm so excited! After begging, bargaining and eventually resorting to groveling, I finally got the recipe for some of the freaking greatest chicken wings on the planet from my neighbor and good fairy Susana.
She'd brought these over for a couple of back yard gatherings here at the ranch, and people were almost literally falling out of their chairs in ecstasy. It almost got a little ugly as the pile dwindled, with couples eyeing each other to see if the other would graciously give up their last piece for their true love.
Fortunately no melée ensued and no blood was spilled, but be forewarned that you'll need to make plenty to stave off any threat of chaos at your next gathering.
Susana's Amazing Asian Chicken Wings
1 dozen chicken wings, wing tip segment cut off and discarded and remaining two joints separated
1/4- 1/3 cup sweet chili sauce (easy to find in most grocery stores but an Asian market has more choices)
4 cloves garlic, minced
1/2 bunch fresh cilantro, minced
1-inch piece fresh ginger, finely minced or grated on a micro grater
1 Tbsp. sugar
2 tsp. rice vinegar
1/2 fresh lime, juiced
2 Tbsp. Fish Sauce
1 Tbsp. Sambal Chili Sauce
Bake chicken wings at 400 degrees for approximately 30-40 minutes. They should start to pull away from the bone and be crispy. (Flabby wings are a no-no!) While the wings bake, prepare the glaze.
Mix all ingredients for the glaze in a large mixing bowl. Adjust ingredients if you like your wings hotter, sweeter, more acidic, fish saucier, etc. Mix in wings hot from the oven and toss to coat. Serve on platter with leftover sauce on the side for dipping.